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.
Edited by RonnieS - 12/8/11 at 10:46am