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.
venison Summer Sausage
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I used 5 casings @ 3 lbs each. When I made my first batch last year I just followed the directions on the kit. Then started adding other ingredients. The best recipe I have had is adding chopped cheddar cheese and jalapenos.
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Great looking summer sausage bobdog46!
Your pork ratio is quite a bit stronger than my 20 lbs. venison to 5 lb. pork for summer sausage. Is that what Hi Mountain recommends?Just curious, cause it is all about taste bud preference.
High temp swiss jalapeño and high temp cheddar are great to add to summer sausage and meat sticks, it will not melt at temps as high as 400º.
I have dehydrated chopped jalapenos and some cheddar to chop and add..
Nepas sent me a few pointers and I liked the adding buttermilk instead of water.
I am looking forward to getting underway with it.
I love this place!!