<![CDATA[Smoked Summer Sausage]]>0_1516125154046_20180107_113457.jpg
Tarp

]]>https://waltonsdev.nodebb.com/topic/477/smoked-summer-sausageRSS for NodeThu, 10 Sep 2026 20:53:04 GMTTue, 16 Jan 2018 17:53:28 GMT60<![CDATA[Reply to Smoked Summer Sausage on Tue, 16 Jan 2018 19:48:01 GMT]]>tarp Yes, you are lucky, it seems like pork fat is getting harder and harder to find. Make sure you stay on your butchers good side!

]]>https://waltonsdev.nodebb.com/post/1227https://waltonsdev.nodebb.com/post/1227Tue, 16 Jan 2018 19:48:01 GMT<![CDATA[Reply to Smoked Summer Sausage on Tue, 16 Jan 2018 19:00:05 GMT]]>I appreciate that. Did your recipe with 7# deer 2 # pork fat but added 1/4 cup pepper corn and 2 Tbs cayenne. Not much smoke though, just a little. First time with smoked meat stabilizer. It worked fine. Guess I lucky my local grocery keeps pork fat and high temp cheeses is stock. Big Hunting area here.

]]>https://waltonsdev.nodebb.com/post/1226https://waltonsdev.nodebb.com/post/1226Tue, 16 Jan 2018 19:00:05 GMT<![CDATA[Reply to Smoked Summer Sausage on Tue, 16 Jan 2018 18:16:45 GMT]]>tarp Nice! Particle definition looks excellent on that.

]]>https://waltonsdev.nodebb.com/post/1224https://waltonsdev.nodebb.com/post/1224Tue, 16 Jan 2018 18:16:45 GMT