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Recent content by RQ23
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Fat Content for Summer Sausage?
i use 80/20 mix using pork fat to venison.i finish at 152. not dry at all -
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1st attempt at venison smokies
i did my 1st batch of summer sausage last week.i read alot of everyones ideas and came up with the process of 2 hrs @120,4 hrs @150, and finished up @170 until IT was at 152.i did ice bath to get below 100 IT and then hung to bloom for 2 hrs.i was wondering temps and times for smokies how much...- RQ23
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