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Smoking Venison Summer sausage newbie
I think this all makes sense now. The 4hr rule with needing to be 140F is probably why these commercial smokers don't use the Prague #1, Prague #2 or Morton Tender Quick. they all start the smoker at a higher temp and the internal temp of the meat is over 140F well before 4hrs. Generally they... -
Smoking Venison Summer sausage newbie
New to the forum...excited to read what you guys have to say. I'm a fairly accomplished smoker with chickens and turkeys, but have finally decided to use some of the venison I got this year for some smoked venison summer sausage...but have a few questions since I'm new to it. First, I...
