Get your mind out of the gutters, perverts!!
I took my first crack at diy sausage making. I did beef fat with venison, 8 lbs venison to 2 lbs beef fat. I then attempted to cold smoke it on the traeger for 8 hrs by filling up the amazn smoke n tube twice. I then packaged it up and froze it.
I took some out and it just seems dry. When I cooked it I got IT up to 195 (yikes, too much.) The flavor is ok, but that may be the recipe. It tastes a little... smokey in a bad way. Like burnt smoke. Hard to describe. Any suggestions?
I took my first crack at diy sausage making. I did beef fat with venison, 8 lbs venison to 2 lbs beef fat. I then attempted to cold smoke it on the traeger for 8 hrs by filling up the amazn smoke n tube twice. I then packaged it up and froze it.
I took some out and it just seems dry. When I cooked it I got IT up to 195 (yikes, too much.) The flavor is ok, but that may be the recipe. It tastes a little... smokey in a bad way. Like burnt smoke. Hard to describe. Any suggestions?
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