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  1. sausage202

    Does this sound right? Dry Aged Deer Sausage/Venison Salami *Lots of Questions*

    So, deer season is here and historically I’ve been given deer sausage from dozens of different people. However, many of them use pretty much the same technique. Grind/Mix/Stuff into fibrous casings. Then they let air dry and hang them in a smokehouse and hit it with smoke for about 10 straight...
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