Smoked Garlic in Venison/Pork Kielbasa

[@russellschwall1439]

I may have to try this next year!

[@5yearplan269]

I'll try and drag a chunk out for you this weekend.

[@daniellecavanagh1467]

You go Mr. Don!

[@rustykc]

Do you submerge these in an ice bath after they hit 165 internal temp? Great great videos! Keep em comming, sir.

[@5yearplan269]

Yes I do submerge them. Thanks again for watching.

[@jamesnoland3293]

I like how you say meat juice. Why dident you use like 3 times more of that garlic?

[@brandonthompson5795]

You mixing pork or beef? I can hear video well on my phone. I'm guessing that's why your adding the binder

[@5yearplan269]

Brandon Thompson mixing with pork.