Made summer sausage out the deer doe I killed on the last day of gun season (had about 15-20 pounds of steaks too). 28 pounds (about 8 pounds of that was pork shoulder). I was going to cook it at 180F in the oven tonight.
Is there any real advantage smoking them? i.e., will any of the smoke flavor permeate the fibrous casing? Its more than will fit in my smoker, and would require at least two runs.
Is there any real advantage smoking them? i.e., will any of the smoke flavor permeate the fibrous casing? Its more than will fit in my smoker, and would require at least two runs.