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Venison sausage.
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<blockquote data-quote="baldhunter" data-source="post: 2640683" data-attributes="member: 11853"><p>I like to use pecan chips for smoking.They come out nice and red.The secret is in the smoking.It takes only four hours.130 degrees for the first hour,150 degrees for the second hour and 160-165 degrees for the next two hours.Then spray it with cool water and then let it cool while still on the sticks for one hour.After that I let it cool in the fridge overnight and then vacuum pack after that</p></blockquote><p></p>
[QUOTE="baldhunter, post: 2640683, member: 11853"] I like to use pecan chips for smoking.They come out nice and red.The secret is in the smoking.It takes only four hours.130 degrees for the first hour,150 degrees for the second hour and 160-165 degrees for the next two hours.Then spray it with cool water and then let it cool while still on the sticks for one hour.After that I let it cool in the fridge overnight and then vacuum pack after that [/QUOTE]
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Venison sausage.
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