Sausage time

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rippper

Meat Mopper
Original poster
Jan 1, 2012
177
213
merto detroit, michigan
Had the urge to make some sausage. Grabbed 8lbs of venison and 4.5 lbs of pork butt. Used Walton’s Excalibur seasoning. Smoked at 165 for about 8 hrs till it hit 130, then into a 170 degree water bath. Pulled at 158 and into the ice water. Blooming on the rack for a couple hrs then into the reefer. Cut shot to follow.
 

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chopsaw

Epic Pitmaster
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Dec 14, 2013
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OFallon Mo.
Im really a fan off the hot water bath now.
Me too . I don't do it for Summer sausage , but for smoked sausage in hog casings it works great . I did the SV for a while , but smoke for color then poach in 175 degree water 30 minutes is a better option .
 

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