i highly recomend keeping it really cool until the smoker was key to give them that snap.
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i highly recomend keeping it really cool until the smoker was key to give them that snap.
I took bear ground nto Gary's Gary's European deli for pepperoni, it was great. Try there for other sausages would be my suggestion.
no being a older bear and a older turkey i just ground it...
my wife doesnt eat pork so i have always used bear meat as my fat as needed for all sausauge.
made another batch today no turkey in there tropped a drop of oil in though...also made some salmi smoker is smoking right know 30 pounds made another 60ish to go...jerkys done and vacum sealed for fall back packing add to soup..good cuts ate 3 packs rest vacum sealed and frozen for know.
go shoot some fawn killers boys fawns are dropping and so are the bears.