- Joined Jul 14, 2016
One more silly question....do you all find it necessary to tie the ends of the casing or can I just leave them twisted? If you toe what do you use?
Did you add garlic? Probably the culprit....So everything went well with the smoke went about 8.5 hours with dry time to start and smoke for 6 and 1 hour at 170 to get IT to ~155......only problem is they taste like kilbasa.....think my venison was already cut with some pork/fat from the butcher and I added 2lbs of pork shoulder to the 8 of venison I add. Maybe next time I will add no pork to try to capture more venison taste
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