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Again, thank you, I believe this is probably the main issue and will most likely rewire the MES, I too plan to delve into other types of sausage and bacon. The Mrs. isn't wild about venison, and I LOVE summer sausage and the like, and I want to get it right so I'm not paying the butcher dearly...
The venison was not vacuum packed, but "stuffed" by a butcher into 1 pound bags. It was not freezer burnt, except on the very end where it was sealed/tied. I removed that small portion and discarded it. Been in the freezer about 10 months. I hope that's not the culprit, my goal was to process...
I love these suggestions (THANK YOU ALL!!!); I will look into controlling the temp in the MES (next on my list of things to do because I think this was my biggest issue). A couple of updates/questions:
- the recipe did not call for acid, are there easier alternatives to ECA?
- what is NFDM and...
OK, I'll try to provide as many details as possible. I made venison summer sausage using last year's ground venison, mixed with ground pork from the supermarket (70/30 ratio venison to pork). I mixed well using a well-received internet recipe. I also added high heat cheddar cheese. The...
I use a large WSM and run about 250-275. I do A LOT of smoked peppers with bacon and cream cheese. I kind of set it and forget it for 2.5 hours. Peppers are soft and the bacon is done. YUM!
Looking forward to learning some things. I'll post a thread in the correct forum, made some summer sausage and it failed.....edible but not what I wanted.
Hi, hoping to ask some questions and learn something about preparing venison sausages. I smoke a lot of meats like briskets, butts, chickens, turkeys, etc. Fairly new to sausages and made some mistakes, hoping to make less, lol.