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Recent content by kosy1993
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Are those natural hog casings? If so where do you buy them? The only natural hog casing I get around here are from Syracuse casing but they are the end pieces.....
The crap they don't sell to the pros..
Summer sausage is more forgiving than smaller linked sausage. I have even made straight venison Summer Sausage without added fat.
Don't rush the cooking phase; smoke low and slow ~160. Once the internal temperature reaches 120 I will increase the heat on the smoker to ~180.
Good luck...