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Two 10-pound batches of venison/pork (50/50) summer sausage
Looks delicious! I have never made my Summer Sausage, but we had a terrible experience with our processor this past year so I am going to do it myself this time. What temperature did you smoke your product, and for how long? Thanks in advance- Southern_Smoke
- Post #8
- Forum: Sausage
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