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I need some help with Venison sausage
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<blockquote data-quote="romad97" data-source="post: 718435" data-attributes="member: 46883"><p>Thanks for the reply. I think you are both right. I think I stuffed them too tight and i also think that my fire was too hot and I melted all my fat out. I am so new to all this so I appreciate all the help. I was wondering though, what is the purpose of smoking other than the flavor? I really like brats and I really enjoy soaking them in beer for about 12 hours and then BBQ them on the grill. Is smoking really neccessary? If I were to not smoke them, would I still need to put cure in them? Would they even tast good to do this? Also want to do some breakfast suasage as well. Do these need to be smoked if my intent is to freeze and cook a little at a time from time to time?</p></blockquote><p></p>
[QUOTE="romad97, post: 718435, member: 46883"] Thanks for the reply. I think you are both right. I think I stuffed them too tight and i also think that my fire was too hot and I melted all my fat out. I am so new to all this so I appreciate all the help. I was wondering though, what is the purpose of smoking other than the flavor? I really like brats and I really enjoy soaking them in beer for about 12 hours and then BBQ them on the grill. Is smoking really neccessary? If I were to not smoke them, would I still need to put cure in them? Would they even tast good to do this? Also want to do some breakfast suasage as well. Do these need to be smoked if my intent is to freeze and cook a little at a time from time to time? [/QUOTE]
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I need some help with Venison sausage
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