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- Users: kwhite7137
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Deer sticks and salami questuins
I was using my homemade smokehouse. The temp was anywhere from 160 to 170 pulled sticks at 145 degrees and salami at 150. Only thing I changed from the past was I ground my meat awhile ago and frozen then just thawed and seasoned before stuffing and cooking.- kwhite7137
- Post #5
- Forum: Sausage
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Deer sticks and salami questuins
I made 50lbs of sticks and salami this past weekend like and have for the past couple years and they were a total flop. They were dry and the flavor was just off completely. I use 70/30 mix of deer and beef soot and I make my own seasoning. Just wondering ingredients what you guys use when you...- kwhite7137
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- Replies: 4
- Forum: Sausage
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