Length of time for summer sausage


Log in to reply
 


Recent Posts

  • D

    If it held together in a patty and crumbled apart after cooking, could be as simple as it being overcooked. Venison cooks up rather quickly and is pretty dry but sounds like you added enough fat. Keep an eye on the internal temp with a thermometer for a patty or two and see if that makes a difference.

    read more
  • D

    @lamurscrappy thank you

    read more
  • @raider2119 @Joe-Hell
    Just put andouille seasoning in wish list, been awhile. Smoked rice? An old friend told me once that rice is just filler… Hmm, I like it.

    read more

Recent Topics


Who's Online [Full List]

18 users active right now (0 members and 18 guests).
Miller, DonC, Todd Phillips, s.a.m, ca17cer, Deepwoodsbutcher, jdaugherty19, gbj922007, Tex_77, chevelleproracing, RayStripling, peterb

Board Statistics

Our members have made a total of 11.4k posts in 1.7k topics.
We currently have 7.6k members registered.
Please welcome our newest member, terrid618.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

30
Online

7.6k
Users

1.7k
Topics

11.4k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.