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  1. scottnumber2

    Venison Brats and Summer Sausage

    Any help would be appreciated: I will be smoking venison summer sausage along with venison bratwurst. First, the summer sausage will be hung vertically in a propane smoker. I need to know how long to smoke at each external temp and the thresholds for each internal temp before applying the smoke...
  2. scottnumber2

    Venison Summer Sausage...Mushy

    Did hanginf it in the garage help?
  3. scottnumber2

    Mushy Bologna

    We checked the thermometers and pretty sure we are okay there. As for the temps, I believe it was cook at 140 for one hour, cook at 160 2 hrs with smoke on, then at 180 for two hours smoke on, then cook until internal temp reaches 155 degrees. We also smoked summer sausage and like last year...
  4. scottnumber2

    Mushy Bologna

    Thanks. I guess I'm stuck with it. I'll just fry bigger pieces or make hash.
  5. scottnumber2

    Mushy Bologna

    First, THANK YOU to all who have served our Country! I too had pulled three Tours in the AOR of SWA; The last being in Baghdad for six months. As for my question: A neighbor (ScottNumber1) and I used Cabelas' bologna premixed seasonings on sixty lbs of venison/pork mix. I followed the...
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