Just got a Master Forge double door propane smoker. Seasoned it, now have 20 lbs of venison summer sausage cooking on it. I used the High Mt Summer Sausage Kit. I am following the directions on the package. Any suggestions that might help me ? I will post pics of the finished product.
Okay - It came out great. Got the internal temp to 160 after 8 hrs, Ice water bath then the refriderator. Will cut and freeze today. Next time I will add jalapenos and cheese. I finished early enough that I did some snack stix, they came out great also. See pics. Tonight I will put some jerky on the smoker and see how that comes out. Thanks for the help