I ground up 11 lbs of venison and 4 lbs of boston butt to make a batch of summer sausage. I used the Hi-Mountain kit and added a cracked red pepper and a bunch of chopped jalapenos. I but these on the smoker yesterday afternoon as soon as my turkey finished smoking. Put the sausage in for 1 hr @ 130 w/o smoke then 1 hr @ 150 w/ smoke then three hrs @ 180-200 with smoke for 2 of those hrs. Busy day on the smoker yesterday- started @ 04:30 in the morning with the turkey and finished @ 10:00 last night with the sausage.
