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Venison sausage smoking without casing
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<blockquote data-quote="sl1000794" data-source="post: 275953" data-attributes="member: 6974"><p>Seems to me that you could solve all of your smoking/partial cooking vs. cold smoking and remixing to get the smoked meat redistributed throughout the batch, if you just went with liquid smoke. Don't have much experience with liquid smoke but you could try a small trial batch and see if it met your expectations. I think everyone would be interested in your results/findings.</p><p></p><p>My 2 cents.</p><p></p><p>The other thing you could do is put the meat in casing to smoke and then when ready to eat split the casings, mix the meat into patties and cook/warm on the grill or in a pan. Cooking would already be done, it would just be a warm and serve process.</p><p></p><p>Would this be 4 cents total?</p></blockquote><p></p>
[QUOTE="sl1000794, post: 275953, member: 6974"] Seems to me that you could solve all of your smoking/partial cooking vs. cold smoking and remixing to get the smoked meat redistributed throughout the batch, if you just went with liquid smoke. Don't have much experience with liquid smoke but you could try a small trial batch and see if it met your expectations. I think everyone would be interested in your results/findings. My 2 cents. The other thing you could do is put the meat in casing to smoke and then when ready to eat split the casings, mix the meat into patties and cook/warm on the grill or in a pan. Cooking would already be done, it would just be a warm and serve process. Would this be 4 cents total? [/QUOTE]
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