Venison Summer Sausage
- Thread starter KeithLBPI
- Start date
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archeryrob
Smoking Fanatic
Never saw the previous post, but it looks good. I go economy of scale anymore and only make 20# batches for the freezer. Hardly takes much more time to make that much more meat.
When the bologna get to 145 just maintain IT temp for 4 minutes, or longer, then you can just open the smoker and let it air cool and no need for an ice bath.
When the bologna get to 145 just maintain IT temp for 4 minutes, or longer, then you can just open the smoker and let it air cool and no need for an ice bath.
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