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  1. apprentice

    Cold smoking deer sausage

    Couple of quick questions on cold smoked deer sausage recipe. 50/50 deer pork butt ratio. Been doing this for years but I think it could be better. The process is grind season mix and stuff. After stuffing it is taken to a a local meat shop with commercial smokers. We usually take between 7-800...
  2. apprentice

    Cold smoked deer sausage

    we made deer sausage that was cold smoked and has been hanging in garage for about 6 weeks curing. The sticks have distorted and shrunk considerably. The first stick cut in to had hollow spots in it which had some type of mold growing. My question is this from poor stuffing practice allowing air...
  3. apprentice

    Safe jerky

    What is the safest way of making jerky with a dehydrator. Knowing that my dehydrator doesn't reach safe temps I always seem to over dehydrate it and it gets brittle. Should I be using a curing salt as I do on my deer sausage. Please feel free to share any info. Thank you in advance
  4. apprentice

    Curing salt question

    Hey guys I made a small experimental batch of deer sausage. 25 lbs. my question is I used 7 ounces of sugar cure which had .05 sodium nitrite and I also used 1 ounce of sure cure the pink stuff I think it was 6.25 percent sodium nitrite. Do I have too much cure in the meat or is it still at a...
  5. apprentice

    New and lost

    Hello my name is Charles. I am from southern illinois. I play around with a smoker some,Charcoal grill often and summer canning. Kill a lot of deer in these parts so making deer sausage is a yearly adventure. Enough about me I am looking for some tech advice on how to start a new thread using an...
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