Thanks Joe! Appreciate the help. Going to grind now, stuff and let set overnight in fridge. Thermal tomorrow. Will update.
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Summer Sausage Help!
Well, this is my first try at this. I received my order of H seasonings, casings and high temp cheeses. Have 20lbs Venison and 5lbs of pork fat thawed. Ready to grind and my smoker is out! Can I do the thermal portion in my regular oven? I checked it and lowest temp setting is 170. I am going to omit the accelerator so as to store over night to cure process per video. Just not sure if i can lower/slow down the cook process by opening oven door a few inches maybe?