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Message: <blockquote data-quote="Glass" data-source="post: 239871" data-attributes="member: 4800"><p>Agree with you 100%. I have always used the 60 venison/40 pork mix and never have dry sausage unless it gets overcooked on the grill. I find that 45 minutes of hot smoke is perfect. The only thing I would add is making sure to vacuum seal all the meat. I have never used binders and havent had any dry meat issues for slim jims and summer sausage.</p></blockquote><p></p>

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