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I need some help with Venison sausage
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<blockquote data-quote="bigngreen" data-source="post: 718420" data-attributes="member: 13632"><p>I do 6 lbs pork trim which is 50/50 fat and meat, then add that to 19lbs deer meat. Double grind then mix seasonings with 8 cups water mix and add a little water to get it though stuffer. Use quality casings, soak for 1/2 hr and flush and stuff and link. Smoke for 1/2 hr at 120 then ramp up to 180-220 until they are 160 ish and pull. </p><p></p><p>Split cases happen for a couple reasons, to much heat but there should be some scorching of the dog, the most common is over stuffing and about an hour after you've stuffed they will split, or you could have had weak casings or as you stuffed them they came of the horn and were stressed. If your cases were tight, tight I bet they were over stuffed, it takes some time to hit it just right.</p></blockquote><p></p>
[QUOTE="bigngreen, post: 718420, member: 13632"] I do 6 lbs pork trim which is 50/50 fat and meat, then add that to 19lbs deer meat. Double grind then mix seasonings with 8 cups water mix and add a little water to get it though stuffer. Use quality casings, soak for 1/2 hr and flush and stuff and link. Smoke for 1/2 hr at 120 then ramp up to 180-220 until they are 160 ish and pull. Split cases happen for a couple reasons, to much heat but there should be some scorching of the dog, the most common is over stuffing and about an hour after you've stuffed they will split, or you could have had weak casings or as you stuffed them they came of the horn and were stressed. If your cases were tight, tight I bet they were over stuffed, it takes some time to hit it just right. [/QUOTE]
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I need some help with Venison sausage
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