Forums
New posts
Search forums
What's new
Articles
Latest reviews
Author list
Classifieds
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Chatting and General Stuff
Cooks' Corner
I need some help with Venison sausage
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="270Weatherby" data-source="post: 718424" data-attributes="member: 19681"><p>If the theromemter was off and you got over 170* the fat will liquify and drop out of the caseings leaving you with sawdust dry meat. Sounds like you got way too hot. Split caseings and burned exterior. Get a new digitail thermometer. see what it says. </p><p>I too shoot for 80/20 meat to fat. Ie 8lb deer mixed with 2lb pork back fat.</p></blockquote><p></p>
[QUOTE="270Weatherby, post: 718424, member: 19681"] If the theromemter was off and you got over 170* the fat will liquify and drop out of the caseings leaving you with sawdust dry meat. Sounds like you got way too hot. Split caseings and burned exterior. Get a new digitail thermometer. see what it says. I too shoot for 80/20 meat to fat. Ie 8lb deer mixed with 2lb pork back fat. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Chatting and General Stuff
Cooks' Corner
I need some help with Venison sausage
Top