The first batch i made was 10lb of venison/pork Italian hot and 10lb Italian sweet, had about 7lb left of meat so made it into breakfast sausage, they were fresh sausages so they were all vacu sealed and then just pull em out and cook em. These summer sausage will evidently need an ice bath. So I have been reading up on it bit tonight, I need to be studying for class lol. Fixin to go check temps on my snack sticks.
HALF DIAMOND RANCH BBQ
Home made 5' reverse flow smoker
Weber Kettle 22 1/2" silver series
Weber Copper Smokey Joe Gold 14.5"
GPS trackable RED super fast thermopen