Recent content by patrecko

I am in northern Wisconsin

Thanks for all the info. Great site

The biggest question remains is it safe to consume?

I also had the top vent 90 percent closed ddue to the near zero outside temp

This is the recipe.mixed the pork and venison with the recipe. I did add the water the folllowing day after letting this all sit in a cooler in my fridge. I dried them on my oven rack on warm setting for 1hr prior..I have a home made smokerand i hung these by the string in the rack. The smoker...

Just in a couple. I mixed it by hand. A couple sticks exploded so i assume it went too long or over temp. It didnt call for much tender quick 1.5 tsp.. ps should i be afraid to eat this or is the color ok?

I started another thread because i have concern with discoloration. Could you take a look and let me know what u think

Hello,  I am an avid hunter and started smoking venison sausage. I have made two 15 pound batches so far. I pressure cook venison as well. I would be thankful for any help working with and learning to smoke venison.  I plan to smoke fish and turkey this coming year. Thanks, Pat

Hello,  This is my first year smoking venison. The first batch I used sausage making kit. It turned out ok. This batch was from scratch and called for white suagr and brown sugar, spices, tender quick and table salt. I oven dried it on warm for 1hr then put it in a smoker that is gas fired...