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First time making Summer Sausage...help!
Yes- beginner1988
- Post #5
- Forum: Blowing Smoke Around the Smoker.
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First time making Summer Sausage...help!
Fiesta "extra fancy" curing salt (2 teaspoons)- beginner1988
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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First time making Summer Sausage...help!
I just made summer sausage with venison and pork fat. I measured out 10 lbs of ground meat and added my cure/seasonings. I realized as I was putting them on the smoker that I was 1.5 lbs of on my measurement. I went ahead and smoked them for 5.5 hrs to an internal tempt of 160 degrees...- beginner1988
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- beginner mistakes
- Replies: 5
- Forum: Blowing Smoke Around the Smoker.
