Hey all, I am newcomer to sausage making, tried my first venison summer sausage and it turned out great. Cooked in oven, but had a hard time keeping the temp at 170(warm on the dial) anyway i cooked to 152 internal temp, it was wonderful. bought a small smoker to do the next batch, was able to keep temp right at 170, took internal temp to 155. everything else was the same, but the meat had the consistency of liverwurst, kinda mushy. tasted ok, but i couldnt get past the texture. 3 to one deer to fat ratio, good recipe, cured for a couple days before stuffing and cooking, cold wash after. Any ideas?
Thanks
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