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Cooks' Corner
I need some help with Venison sausage
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<blockquote data-quote="270Weatherby" data-source="post: 718448" data-attributes="member: 19681"><p>bigngreen is spot on here. Buthcer Packer has better pricing and quailty and great customer service for all meat questions. I don't smoke my brats just freeze em or cook them like you... first warm beer n oinions just below simmer, then on the grill for color. No cure needed. Cure is used for preventing undesirable bacteria growth during the smoking or dying periods (temps between 40 and 140*F) </p><p>ps I am making some duck snack sticks tomorrow</p></blockquote><p></p>
[QUOTE="270Weatherby, post: 718448, member: 19681"] bigngreen is spot on here. Buthcer Packer has better pricing and quailty and great customer service for all meat questions. I don't smoke my brats just freeze em or cook them like you... first warm beer n oinions just below simmer, then on the grill for color. No cure needed. Cure is used for preventing undesirable bacteria growth during the smoking or dying periods (temps between 40 and 140*F) ps I am making some duck snack sticks tomorrow [/QUOTE]
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I need some help with Venison sausage
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