Smoked Summer Sausage
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Tarp -
Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausagereplied to tarp on last edited by
tarp Nice! Particle definition looks excellent on that.
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I appreciate that. Did your recipe with 7# deer 2 # pork fat but added 1/4 cup pepper corn and 2 Tbs cayenne. Not much smoke though, just a little. First time with smoked meat stabilizer. It worked fine. Guess I lucky my local grocery keeps pork fat and high temp cheeses is stock. Big Hunting area here.
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Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausagereplied to tarp on last edited by
tarp Yes, you are lucky, it seems like pork fat is getting harder and harder to find. Make sure you stay on your butchers good side!
