I used 15 lbs of venison & 5 lbs of Boston Butt to make some Summer Sausage & Cajun Smoked Sausage. For the Summer Sausage I used the Hi-Mt seasoning & cure and added jalapenos, crushed red pepper & cheddar cheese. The Cajun Sausage was made using Southern Classic Cajun seasoning and I also added Jalapenos & cheddar cheese in it. For the whole 20 lb batch I used 2 lbs cheddar cheese cubed & 2 12 oz jars of slice jalapenos. I chopped up the jalapenos and put them on a pan in the oven to dry them out a bit. I did 6 lbs of Summer Sausage and the rest was Cajun Sausage. Here are some pics up to the point of putting it in the smoker. I will post pics of the finished product tomorrow.
Summer Sausage & Cajun Smoked Sausage Q-View
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I just checked it - Temp inside smoker is at 160 - IT on sausage running 117-120 - It's been on for 4 hrs. Will bump temp up to about 180-200 in another hr. The cajun sausage should be ready after a total of 7 hrs in the smoker and guessing the summer sausage should take a total of 10 hrs. Will take out when I get an IT of 155.
Really! I still have a bit of vension left after seeing this I think I may have to make some!!!