NYBowhunter

After 2 weeks of hanging they are all done, dry with some moisture. Came out great. Cut up and packaged today.

That right there is awesome!!!!

How do people find the time to navigate this site and resurrect topics that are 3 and 4 years old? Is that a flaw on this site or are people checking that far down the line of threads and resurrect them without looking at the post dates? Seems idiotic to me that people can even find and restart these old posts. All theae old threads that have not seen a post in over a year should be archived.

Rotate racks every few hours and move smaller pieces to the top rack. This last batch had all different sizes, smoked for 20 hours and all cooked great, none were britle. I have in the past also removed those smaller pieces a couple hours before the larger pieces, do this enough you can determind which is done based upon color.

Its not harder, just more time consuming. But to me the end product is well worth it.

I wont sacrifice my families comfort to save $, my thermostat is set to 70-72 all winter.

With 4 deer only a small % goes towards jerky and i use most of my ground for sausages , dry sausage and burger. Not much ground meat left to use towards jerky, besides i cant imagine ground jerky being the same consistency/ pull you get from whole cuts. If im gonna take the time to brine and smoke for 20 hours, i can spare a couple of roasts. Besides the family loves the jerky this way.

Never used ground, cant imagine you would get that pull/firmness that you get from whole cuts and not sure how you would brine ground meat. I prefer to brine the meat then smoke. No slicer, all cut by hand with a very sharp filet knife.

Pic sideways.

After 20 hours of smoking

Before

No, crushed red pepper

No brown, 4oz white Sugar

Just got done making my brine for jerky, venison will sit in brine overnight in fridge. Will add more pics. tomorrow when added to smoker.

Id be willing to wager a bet if we can rent out one of FSW pens for the battle royale.

Hyenes jaw pressure is rivaled by none in the mammal kingdom and x that by 50 the lions stand no chance in hell. What the hell is one baboon and a merekat gonna do. Its a no brainer.

When out of the smoker they are fully cooked, the prague #1 has worked great in my application for drying out. I have never tried drying sausauge from a raw product, so yes prague # 2 would be needed as you suggested. Again, in both instances you need a cold dry place to make this all work.

Impossible.

If im not mistaken the pargue powder is similar but more potent. Most all curing of meat recipes will call for Prague powder when curing raw meats.

The prague powder #1 is what keeps this all safe and cures the meat. Alot of other methods of making dry sausage requires no cooking or smoking. I only smoke mine before they are hung to speed up the drying process, get that smokey flavor and i just feel better knowing they are fully cooked before i hang. But realistically if you hung them raw the prague powder keeps this safe, assuming you also have them hung in a cold dry place. But to be honest, i would not go through all this trouble to make dry sausage if i didnt have the means to smoke them beforehand.

I use alot of varying spices and make a brine, then let the venison strips soak in the brine overnight in fridge. By the next day the meat swells and absorbs most of the liquid, then its off to the smoker for approx. 18 hours.

I would think even at 170 they would burn if laid on thier side in a pan, i think if you suspend them from the rack without touching any metal they might not burn. Never did it that way so you would need to keep a close eye on it. In the oven you wont get that smokey taste, but thats fine. If you give it a go let me know how it turns out.

After a few days of drying, taste great. Just needs couple more weeks to fully dry

Its plausible that it could be a birdfeeder, who knows other then the one posting it...lol