Thank you JerseyHunter for answering my post. I am very new to this site and also hunting. Last season was the first time ever in my 29 yrs of going hunting much less shooting a deer. My doe was not very big but it still was a thrill for me. I took the meat to a processor and for the money I paid to have it done I was not impressed. I had made my own jerky and it lasted about a week in my household so I figured why not try to make my own summer sausage.

I have one more question and I am not trying to be dense but when I go to cook the meat can I use my regular oven with an internal thermother to watch the temp. I am not a country person by no long shot just married to a redneck and so of all this is kinda foreign to me. Also how much of a difference does it make in the taste if not done in a smokehouse.

Thanks again for the help

Heather