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Old 05-18-2012, 02:50 PM   #9
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Join Date: 06-03-10
Location: Shawnee, KS

I agree with lower temps. I have not made a bunch of sausage but we do routinely make summer suasage out of venison. When we smoke that I try to keep the smoker between 170-180. It can take a long time but the results come out good.
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