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  1. the hunted

    Summer sausage problems

    Thanks for all the help. I'll Try a batch in the next few days and let you all know how it turns out thanks
  2. the hunted

    Summer sausage problems

    Sorry I keep thinking of questions. How much dried milk should I be using and water? I have been making 20lbs at a time. And when is best time to add the dried milk?
  3. the hunted

    Summer sausage problems

    The first time I made it was a 60% deer 30 pork country sty.le ribs (they where cheep) and the rest fat I did some reading after that and read that I was using to much fat. The next two rounds where 70 % deer 30% pork butts. I don't have any pictures. The better way to compare it would be to a...
  4. the hunted

    Summer sausage problems

    Not raw I have cooked it for 13 hours the first time. The texture never changed
  5. the hunted

    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...
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