Just thought i would post a pic of my first full batch of venison summer sausage. All venison with no pork or beef added. Came up with my own recipe. Smoked it in my MES 40 but used the AMNPS for the smoke...8 hours of maple smoke...10 hours overall to get the internal temp to 155. Started out at 120 for 90 min...then 140 for 90 min then 170 till done....i did bump to 180 for like the last hour as it was taking forever to get the internal temp up.
I don't have a sausage stuffer so just use my jerky cannon with a sausage tube. I only put a tube's worth of meat in each casing so they are only about a foot long
recipe is real simple.
for 3 lbs of venison:
1/2 cup of dark brown sugar
1/4 cup of McCormick rotisserie chicken season
1 tbls spoone of garlic and herb seasoning (no salt)
3/4 cup of finely shredded cheddar cheese (it seems to act like binder but is probably not needed)
3/4 cup of high temp cheese (used pepper jack and cheddar..the next time i will double it as it could use more cheese for my taste)
Mortons tender quick @ 1 1/2 tbs per lb.