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Unread 11-29-2009, 09:12 PM   #1
dodgeramsst2003
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Default Venison Summer Sausage w/Pron

Did 6 pounds of venison summer sausage yesterday/today. Mixed 80/20 with pork fat. I did 3 lbs regular, and 3 lbs with high temp pepper jack cheese.

I put it in the home made cold smoker at 100 for 1 hr, then 100 for 3 more hours with smoke. Bumped temp to 120 for 2 hours, and then finished it out at 155-160 for the remainder. Pulled at 152 internal and into the cold water bath until an internal of 110. All in all, it took 11 hours in the smoker. Hanging up to bloom now, and then into the fridge for the night. Had to much meat/fat on my hands during prep to take pics, but I took one of them hanging just to prove that this isn't all a dream.

I'll take a sliced picture tomorrow and report results of the taste test.
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- Homebuilt cold smoker, Cookshack SM008.
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Link To The Build: http://www.bbq-brethren.com/forum/sh...ad.php?t=71893
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Unread 11-29-2009, 09:15 PM   #2
cowgirl
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MMMMM.... Bet it's going to be tasty. Looks great!
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