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.
I was stripped by Guerry while he was wearing a skirt
Proud owner of the PentaZero
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“I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson