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This past weekend we decided to make our venison sausage. Quite the process, but well worth the effort. We started by butchering 3 pigs on Saturday. After processing all the meat, vacuum packing it, and freezing it, we were left with 75 pounds of pork fat and trimmings to use for our sausage the...

We are making some sausage this weekend and I have been looking at the methods of everyone on here. One thing I'm confused with...why does the internal temp need to get to 154* + ? The sausage will have cure...we plan to freeze after smoking to be eaten later throughout the year...and we always...

Again, new to this site but find it very informational! Your help is appreciated. I was wondering if anyone could point me in the direction of a chart that includes cooking temps and times for smoked food. Does one exist? I'm looking for something that would include approximate cooking times...

Hey guys...new to the forum but wanted to get some expert opinions on the correct process of smoking some venison sausage and brats. I am looking to make a few different recipes of venison brats(cheddar/wild rice, jalapeno, etc) . I plan to use 70/30 or 65/35 mixture with pork trimmings. We plan...