Note: This thread got all screwed up when the pics disappeared.
To see the whole thing, with pics go to this Link:
Changing Fresh Venison Sausage into "Cured & Smoked"
Bear
Started with 5 old rings like this:
Testing for salt after 5 days dry-curing through casings.
Needed 1 hour of soaking:
"Fresh" Deer Sausage before curing & smoking:
"Smoked" Deer Sausage after curing & smoking:
After slicing, ready for vacumn packing:
Thanks guys,
Bearcarver
To see the whole thing, with pics go to this Link:
Changing Fresh Venison Sausage into "Cured & Smoked"
Bear
Started with 5 old rings like this:
Testing for salt after 5 days dry-curing through casings.
Needed 1 hour of soaking:
"Fresh" Deer Sausage before curing & smoking:
"Smoked" Deer Sausage after curing & smoking:
After slicing, ready for vacumn packing:
Thanks guys,
Bearcarver
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