I made a first attempt at making some smokies with venison. I followed a recipe online and cured them overnight with morton tender quick cure. I then put them in the oven at 130 degrees for an hour the recipe said it was to dry out the casing. I then smoked them for two hours at 165 and then increased them to between 180-195 for two hours. Where I ran into problems is after this 5 hr regime I was only getting a temp of 100, but the sausage were starting to shrivel and had attained a really nice dark color. I didnt know what to do and they seemed like they were getting over done. I shocked them in a water bath and they are in the fridge, but now I am worried are these going to be safe. I hope I didnt just ruin all that meat.
Also I am sure this has been discussed before, but what type of thermometer probe for in the smoker and in the meat do you guys recommend
THANKS
Also I am sure this has been discussed before, but what type of thermometer probe for in the smoker and in the meat do you guys recommend
THANKS