Old 10-29-2019, 12:20 PM
  #6  
Mike Salyards
Spike
 
Join Date: Jun 2019
Location: Nine Mile Falls Washington
Posts: 53
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My jerky is finished at 160* , Summer sausage is usually 2 1/2 - 3 " round . Even with preservatives it must be cooked, There are cold smoked recipes that are dried such as Italian Salami, but most of the time they just get a light or no smoke.
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