[USA] Tom's Venison Sausage
Hi Tom
When finishing my smoking of my snack sticks I raise the temperature of the smokehouse to 165 degrees and hold until they reach a internal temp. of 145-150. My smoke chamber has a natural gas burner witch makes it quite simple to get accurate smoking and finishing temperatures. I was hoping that by freezing the pork and venison that that would add a extra layer of protection. We here in Wisconsin have been dealing with CWD in our deer herd. Seems some folks have stopped eating venison altogether, what a shame.Our D N R say that the number of hunters has fallen off,don't know if this is because of CWD or that the price of hunting land.Good hunting land is going for $4000-$4500 per acre.Not bad in a down economy. Anyway meat safety is my prime concern.Hey CW I believe you guys have that CWD problem out your way for quite some time. What's your take on it.(buy the way the pork is Texas wild pork.) They hunt them with bow and arrow. They also have more courage than I do.
John.
When finishing my smoking of my snack sticks I raise the temperature of the smokehouse to 165 degrees and hold until they reach a internal temp. of 145-150. My smoke chamber has a natural gas burner witch makes it quite simple to get accurate smoking and finishing temperatures. I was hoping that by freezing the pork and venison that that would add a extra layer of protection. We here in Wisconsin have been dealing with CWD in our deer herd. Seems some folks have stopped eating venison altogether, what a shame.Our D N R say that the number of hunters has fallen off,don't know if this is because of CWD or that the price of hunting land.Good hunting land is going for $4000-$4500 per acre.Not bad in a down economy. Anyway meat safety is my prime concern.Hey CW I believe you guys have that CWD problem out your way for quite some time. What's your take on it.(buy the way the pork is Texas wild pork.) They hunt them with bow and arrow. They also have more courage than I do.
John.
Hi Tom
When finishing my smoking of my snack sticks I raise the temperature of the smokehouse to 165 degrees and hold until they reach a internal temp. of 145-150. My smoke chamber has a natural gas burner witch makes it quite simple to get accurate smoking and finishing temperatures. I was hoping that by freezing the pork and venison that that would add a extra layer of protection. We here in Wisconsin have been dealing with CWD in our deer herd. Seems some folks have stopped eating venison altogether, what a shame.Our D N R say that the number of hunters has fallen off,don't know if this is because of CWD or that the price of hunting land.Good hunting land is going for $4000-$4500 per acre.Not bad in a down economy. Anyway meat safety is my prime concern.Hey CW I believe you guys have that CWD problem out your way for quite some time. What's your take on it.(buy the way the pork is Texas wild pork.) They hunt them with bow and arrow. They also have more courage than I do.
John.
When finishing my smoking of my snack sticks I raise the temperature of the smokehouse to 165 degrees and hold until they reach a internal temp. of 145-150. My smoke chamber has a natural gas burner witch makes it quite simple to get accurate smoking and finishing temperatures. I was hoping that by freezing the pork and venison that that would add a extra layer of protection. We here in Wisconsin have been dealing with CWD in our deer herd. Seems some folks have stopped eating venison altogether, what a shame.Our D N R say that the number of hunters has fallen off,don't know if this is because of CWD or that the price of hunting land.Good hunting land is going for $4000-$4500 per acre.Not bad in a down economy. Anyway meat safety is my prime concern.Hey CW I believe you guys have that CWD problem out your way for quite some time. What's your take on it.(buy the way the pork is Texas wild pork.) They hunt them with bow and arrow. They also have more courage than I do.
John.
Raising and holding the temp like that should be sufficient for even the hardiest of the trichina species. I'm sure freezing does add a layer of protection. A lot of people just don't realize how varied the parasite burden can be in wild game. We haven't had to deal with the prion problems in the deer, here, so far. That stuff is scary.partycook wrote:...When finishing my smoking of my snack sticks I raise the temperature of the smokehouse to 165 degrees and hold until they reach a internal temp. of 145-150. My smoke chamber has a natural gas burner witch makes it quite simple to get accurate smoking and finishing temperatures. I was hoping that by freezing the pork and venison that that would add a extra layer of protection...
Last edited by vagreys on Wed Feb 01, 2012 07:20, edited 1 time in total.
- tom
Don't tell me the odds.
Don't tell me the odds.
Tom this was a related link in one of the side bars. http://www.fleischerhandwerk.de/
Google has a translatetab ; Click more>>> and then click translate.
Google has a translatetab ; Click more>>> and then click translate.
Ross- tightwad home cook
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