or Connect
New Posts  All Forums:Forum Nav:

Sausage temp

post #1 of 3
Thread Starter 
Smokin my venison sausage right now. Been smokin for 3.5 hrs at 160-170. Internal is 151. What temp you guys think we should call it done? And yes, qview is whoopin me for the time being. Cant get it to transfer from photobucket to SMF.
post #2 of 3
I would go to 165* before calling it done. I do that with all my cured smoked sausages.
post #3 of 3
On a lean meat like venison, I would smoke to 152. What is your fat ratio that you use?
Copy the image code on the bottom of each photo then paste it in when you make your posts.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage