- Jul 18, 2010
- 50
- 11
Have a couple of questions regarding summer sausage
1-I have made several batches using the High Mountain seasoning and everything has been great(have used cracked black pepper/garlic and regular and also have Jalapeno but have not used it yet. Also add high temp cheddar cheese). I always add pork as per their directions
My question is I have seen other recipies here, youtube and etc and a lot of them just use straight venison and do not mention anything about adding pork.
I have a couple of SS kits that I got from Butcher n Pack and I am thawing some deer burger out now and thinking of making a batch without the pork added to see the difference
Is the pork really that necessary, I can understand how it works but just curious
When I have my deer processed one of the processors I pay extra for him to add bacon fat or beef fat to the burger, so wondering if would help as opposed to just plain ground venison
Question # 2
Tonight I had some logs on the smoker and a couple of them split near the end
Normally I take them out when IT hits 160/165 but these hit 174(got tied up and time slipped up on me)
Is the higher temp what caused them to split/crack. Only happened on 2 of the 5 logs and near one end on each
1-I have made several batches using the High Mountain seasoning and everything has been great(have used cracked black pepper/garlic and regular and also have Jalapeno but have not used it yet. Also add high temp cheddar cheese). I always add pork as per their directions
My question is I have seen other recipies here, youtube and etc and a lot of them just use straight venison and do not mention anything about adding pork.
I have a couple of SS kits that I got from Butcher n Pack and I am thawing some deer burger out now and thinking of making a batch without the pork added to see the difference
Is the pork really that necessary, I can understand how it works but just curious
When I have my deer processed one of the processors I pay extra for him to add bacon fat or beef fat to the burger, so wondering if would help as opposed to just plain ground venison
Question # 2
Tonight I had some logs on the smoker and a couple of them split near the end
Normally I take them out when IT hits 160/165 but these hit 174(got tied up and time slipped up on me)
Is the higher temp what caused them to split/crack. Only happened on 2 of the 5 logs and near one end on each