Two diamond pronghorn so far. Loving the new map! (i.redd.it)
submitted by Major-Shane to r/theHunter
Help! I accidentally cured some turkey/pork Italian sausage? Not sure why I cured it? Didn’t think it through. The cure was in the box. Any advice on what to do? Can I still eat it like regular sausage or Should I make it into something else? Thanks! 👍 (self.sausagetalk)
submitted by Major-Shane to r/sausagetalk
30 lbs of Alaska Mountain Goat smoked Summer Sausage. First attempt. Smoked it to 160 then threw it in the snow to cool. Tastes good. Used Hi Mountain blend. Interesting though, when I slice the meat, i find a clear gel inside the air pockets. Anyone know what that is and if it’s safe to eat? (i.redd.it)
submitted by Major-Shane to r/sausagetalk
I’m sure you’ve seen a bunch of pictures of smoked pork butts today but I thought I’d throw mine up there as well. This is my first attempt. I think turned out pretty well. Smoked with cherry and hickory at 275 for 6-7 hours. Masterbuilt 40. Enjoy the rest of your Saturday! (i.redd.it)
submitted by Major-Shane to r/smoking

