I finally figured out a recipe I like a couple months ago for deer sausage. Today's batch is only the second batch with this recipe. I hope it goes as well or better than the first! There is a change though, this time is with cheddar and jalapenos added. I left a little without but the majority is with the extras.
Ground, mixed, and stuffed it yesterday with my recently purchased LEM #8 grinder. :)
Placed the two bigger summer sausage size pieces in around 4 hours ago and the brat sized pieces in about 45 minutes later at a temp of 150 in the MES.
And here I sit.... WAITING! I'm a little impatient lol. The brat sized sausage is at 142 and the bigger chunks about 138. MES is at 170.
I hope they turn out good. I was basically guessing on how much cheese and jalapenos to put in there.
Thanks to everyone here. I've learned a lot about tips for grinding and stuffing which made the process a lot better!