Posted: Tue Jan 31, 2012 23:30
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.