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Summer sausage problems
I have made 3 batches of sausage and each of them have had a great flavor but the texture is pasty. I have been smoking it at 180 on my treager until the internal tempos 150. I have been using dried milk as my binder and adding pork shoulders in the mixture. Any ideas on what I am doing wrong...- the hunted
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- Replies: 19
- Forum: Sausage
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