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1st Attempt of Venison/Wild Hog Summer Sausage

post #1 of 4
Thread Starter 

I mixed up some deer and wild hog summer sausage.

 

I first took 27 lbs of deer and mixed it 8lbs of wild hog.

 

Then I split that in 1/2 and used 1lb of high temp cheddar cheese and 3/4 cup hot jalapenos.

 

The other 1/2 I split again to make some plain summer sausage and the other 1/2 of that

I mixed in a 1/2lb high temp pepper jack cheese.

 

I stuffed it all into the cases and let it sit for 24 hours before putting it on the smoker.

 

I smoked it with a combination of hickory and wild plum wood for 4 1/2 hours between 175 and 200 degrees.

 

It has been a big hit at work. 

 


deerwildhogsausage.jpg


Edited by RonnieS - 12/8/11 at 10:46am
post #2 of 4

I can see why it's a big hit! It looks delicious!

post #3 of 4
Thread Starter 

Thanks Al

post #4 of 4
looks awesome! i cant wait to get hoe and hunt hogs again
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