Ok I think I found some fatback for more deer summer sausage, butcher says will be in by Friday and will call.
I was able to get some more deer w the bow to so that’s covered.
Smoke tube should be here today.
And in reading the recommended book Great Sausage Recipes etc by Rytek, I’ve noticed his venison SS recipe (p. 285) is nearly identical to the MeatEater recipe I’m using (hmmm) AND Rytek states it only needs to be brought to an IT of 145. Is this because the recipe uses both cure #1 and fermento?
Thanks again boys
Timber
I was able to get some more deer w the bow to so that’s covered.
Smoke tube should be here today.
And in reading the recommended book Great Sausage Recipes etc by Rytek, I’ve noticed his venison SS recipe (p. 285) is nearly identical to the MeatEater recipe I’m using (hmmm) AND Rytek states it only needs to be brought to an IT of 145. Is this because the recipe uses both cure #1 and fermento?
Thanks again boys
Timber