I'm not an expert, but my advice would be to do as the instructions on the kit recommend. The companies that manufacture these have generally spent significant resources developing kits that balance quality and safety. For what its worth, the Backwoods kits sold here in the States recommend cooking...

Next morning we filled the 2 casings, put into pre-heated oven at 190F, inserted a meat thermometer probe and setpoint at 176F. Took about 12 hours and ended up at 205F (5 degrees increments) at the end because the temp probe was flat lining at times. Took out of oven and let cool for a few hours. ...

I ordered my stuffer from Cabela’s out of Calgary, took a bit of time but it was just before Xmas. I love it.

We've made a few items with our stuffer so far. The recipe I used for the summer sausage was from LEM Backwoods Summer Sausage cured sausage seasonings. We followed the recipe on the packaging however found it very salty, next time I'll use only half of recommended amt, but will still add the requir...

Hello everyone and Happy New Year. Having recently purchased a sausage stuffer and have produced some game sausage, this my first attempt at summer sausage. That being said, I really love the texture and taste of these gourmets, I often find them very salty, which, for me with slightly high blood pr...