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Time to smoke


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Deer hunting season is over so its time to eat.

I made this morning 10lb of Kielbasa, 60% venison to 40% pork. Stuffed it in hog casing and in the smoker it went.

I looked in several stores for cure but couldn't find it so I have to smoke it at higher temp to get the meat to 160. Not the best way to smoke sausage but on a bright side I will be eating it in a couple of hours





Edited by Lunatic
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