Low and Slow to 165° F.
Probably a 2 to 4 beer cooking time.
(2 for a tea toddler, 4 for me.)
Enjoy!
(Maybe call your Uncle, say Thank You, and ask what he suggests. The obvious...) :razz:
YOU have a chest freezer.
I know. Because my Garage floor looks the same way when digging for dollops of Meat.
I was born in the dark, but it wasn't last night...
Yeah cook it like any type of sausage link, grill it, fry it, cut it in grits...whatever tickles your fancy.
Low and Slow to 165° F.
Probably a 2 to 4 beer cooking time.
(2 for a tea toddler, 4 for me.)
Enjoy!
(Maybe call your Uncle, say Thank You, and ask what he suggests. The obvious...) :razz:
YOU have a chest freezer.
I know. Because my Garage floor looks the same way when digging for dollops of Meat.
I was born in the dark, but it wasn't last night...
Whoa.. what a weird sense of Deja Vu.... I opened this thread and seen your post.. and I swear I've seen this whole thread before.. with your post about the beers LOL
There should be some pork fat added to the sausage - venison is too lean to be by itself.
Do not overcook it or it will be way to dry as mentioned.