Hi All,
I am attempting venison summer sausage for the first time in my MES 30. I stuffed the sausage yesterday with LEM Backwoods summer sausage mix & cure, and it has been in the frige overnight. I made with 70% venison & 30% beef fat. (fresh venison I shot with my bow on Saturday..opening day of bow season here!
I am going to start smoker temp at 125 and will be using the AMNPS. I have read to bump the temp every hour, but what is the max temp I should go? 160?
Recipe says to cook to an IT of 165...is that to high for IT?
Thanks for any info you would care to share!
Tim
I am attempting venison summer sausage for the first time in my MES 30. I stuffed the sausage yesterday with LEM Backwoods summer sausage mix & cure, and it has been in the frige overnight. I made with 70% venison & 30% beef fat. (fresh venison I shot with my bow on Saturday..opening day of bow season here!
I am going to start smoker temp at 125 and will be using the AMNPS. I have read to bump the temp every hour, but what is the max temp I should go? 160?
Recipe says to cook to an IT of 165...is that to high for IT?
Thanks for any info you would care to share!
Tim