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Cooks' Corner
I need some help with Venison sausage
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<blockquote data-quote="KRP" data-source="post: 718394" data-attributes="member: 9969"><p>With that much pork they shouldn't have been at all dry. I use 25-30% pork in the mix with elk/deer and it works well. Check your thermometer, at 150 you should have been hard pressed to burn them but you could have just dried them out. How long did they smoke for?</p></blockquote><p></p>
[QUOTE="KRP, post: 718394, member: 9969"] With that much pork they shouldn't have been at all dry. I use 25-30% pork in the mix with elk/deer and it works well. Check your thermometer, at 150 you should have been hard pressed to burn them but you could have just dried them out. How long did they smoke for? [/QUOTE]
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I need some help with Venison sausage
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