Finally got around to making some venison summer sausage. Did Red Barn and Garlic from Owens.
( I think I kinda favored the garlic )
Mixture for both batches was 17# venison, 8# pork butt.
Used the Muslim bags thanks to flatbroke , smokin peachey , pc farmer , HalfSmoked .
These bags are excellent.
50# stuffed up
Placed in fridge overnight. Had the arsenal of thermometers fired up. Had probe wires running all over in different areas of the MES 40.
Smoke tray with Pecan dust was used.
Refrigerated overnight. Bags all peeled off, ready for Vac.
All bagged up ready for freezer.
( I think I kinda favored the garlic )
Mixture for both batches was 17# venison, 8# pork butt.
Used the Muslim bags thanks to flatbroke , smokin peachey , pc farmer , HalfSmoked .
These bags are excellent.
50# stuffed up
Placed in fridge overnight. Had the arsenal of thermometers fired up. Had probe wires running all over in different areas of the MES 40.
Smoke tray with Pecan dust was used.
Refrigerated overnight. Bags all peeled off, ready for Vac.
All bagged up ready for freezer.