Originally posted by dope hunter
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Mesquite Country Sausage Recipes
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Ive got a few questions, and sorry if theyve already been answered.
Summer sausage recipe, which one is it? Is it just any of them cooked to 165 degrees?
Jerky, is the amount of salt per pound correct on the spreadsheet? Ive never mixed up jerky seasoning and it just seemed like a lot so I thought id ask. Also, is this recipe good smoked and hung until dry or best in a dehydrator?
Thanks in advance for answers, I cant wait to try a few recipes soon.
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Originally posted by BURTONboy View PostIve got a few questions, and sorry if theyve already been answered.
Summer sausage recipe, which one is it? Is it just any of them cooked to 165 degrees?
Jerky, is the amount of salt per pound correct on the spreadsheet? Ive never mixed up jerky seasoning and it just seemed like a lot so I thought id ask. Also, is this recipe good smoked and hung until dry or best in a dehydrator?
Thanks in advance for answers, I cant wait to try a few recipes soon.
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Originally posted by dope hunter View PostMaybe I can help. There are actually 2 recipes that can be used for summer sausage. The Venison/Pork and the Venison/Pork with Jalapeño and Cheese.
Hope this helps!
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