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  1. D

    Bear summer sausage

    For my bear as, I made 3 mistakes: 1) Used the fine grinding plate, which resulted in a softer texture than desired; 2) used 1lb tubes, which coupled with the higher smoking temps for bear, resulted in drying out the ss, despite the softer texture; it tasted over smoked; 3) Initially...
  2. D

    Bear summer sausage

    Hello Mossymo: I read that the government advises bear meat to be cooked to 160 to kill any trichinosis and salmonella, but you only cook yours to 155. Did I get bad info?
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