Dave in AZ
Thanks so much for the reply. After reading what you said I guess I’m looking to low temp smoke venison sausage. I have a local old guy that won’t give any info but his stuff is the best. It has a tang flavor and almost looks raw. All I know is that he smokes it for over 10 hours at low temperature. I guess what I’m trying to do is dial in something similar to his sausage. Thanks
Thanks. I have used encapsulated citric acid in the past and it’s not the tang I’m looking for so I’m wanting to try fermented but I really want to do my homework on this so I don’t make a lot or garbage. Thanks for the reply
Yes I would like to try to age, ferment possibly. Is it possible to use a electric smoker or won’t it go low enough? Guess I never checked mine. But as I’m getting older I really want to get more involved with this types of stuff. I just hate failure and having to throw away a lot of meat. Thanks again.