- Oct 31, 2014
- 4
- 10
I just made 25lbs of sausage 20lbs deer 5lbs beef fat ground through a medium plate. A friend that has done this before told me I could use confectioners sugar in place of dextrose and cultured buttermilk in place of fermento and all the other spices and mixed it real well, then stuffed it in 2 1/2 in casings and smoked it for about12 to 14 hours to 152 interal temp. The taste was real good ,but it was a little bit dry . Any help would be great
Thank You
Kurt
Thank You
Kurt