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Summer Sausage
I have a question for the forum. I made a batch of summer sausage (80% venison, 20% pork) in my smoker. Used the recipe and instructions on the LEM website. When finished the sausage had a layer of grease and yellow / clear congeal on the outside (under the casing). What happened? How can I...- nuprofessor
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- Forum: Roll Call
