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Venison Summer Sausage( updated q-view finished product)

post #1 of 7
Thread Starter 

I used 8 lbs of venison and 2 lbs boston butt to make a small batch of summer sausage. Used Hi-Mt seasoning & cure then added cracked red pepper flakes , chopped Jalapenos, & cubed cheddar cheese.  I had to mix some margaritas prior to stuffing.  I will post more photos when they are finished smoking.IMG_20120503_174701.jpg


Edited by bobdog46 - 5/5/12 at 5:01am
post #2 of 7
Well looking good so far.
i'm down to my last stick of SS.
time to make some more
post #3 of 7

wazzapp.gif


Edited by rexlan - 5/5/12 at 7:30am
post #4 of 7
Thread Starter 
Quote:
Originally Posted by rexlan View Post

So ... you don't use the hi-temp cheese.  How does the regular hold up hold up?

 

Are you going to run this back through the grinder to stuff or?

 

 

 



I have made many batches of summer sausage and have never used hi temp cheese. Regular cheddar cheese cut into small cubes have worked just fine for me.  I do not run through the grinder to stuff, i use a 5 lb sausage stuffer. I am getting ready to post pics of the finished product and you will see that regular cheese holds up fine.

post #5 of 7
Thread Starter 

IMG_20120504_152650.jpgIMG_20120504_212531.jpg
 

post #6 of 7

Dang ... very nice product ... I will definitely be taking advantage of your cheese idea. 

 

It is pretty obvious this isn't your first rodeo and you have mastered the technique!
 

post #7 of 7

Looks real good. Im saving my last 5lbs of venison.

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