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Venison Ring Sausage
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<blockquote data-quote="deleted member" data-source="post: 84705" data-attributes="member: 816"><p>But, cold smoking isn't actually cold smoking at 110 or 130. If you don't let the cure do its thing for about 24 hours before smoking at temperatures like that, you can cause problems unless you bring the meat all the way up to 160 or whatever the magic number is.</p></blockquote><p></p>
[QUOTE="deleted member, post: 84705, member: 816"] But, cold smoking isn't actually cold smoking at 110 or 130. If you don't let the cure do its thing for about 24 hours before smoking at temperatures like that, you can cause problems unless you bring the meat all the way up to 160 or whatever the magic number is. [/QUOTE]
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