Well still pretty new here even though I have been reading for about a year, just recently decided to start posting and contributing.
Anyway here is a summer sausage recipe that I have been using with good success.
Jalapeno cheddar summer sausage
5 lb Ground Venison
1 lb Ground Beef
2 cup Water
3 Tbsp Morton tender Quick
1 tsp Non Iodized Salt
4 Tbsp Dry Milk
3 Tbsp Course Black Pepper
2 Tbsp Mustard Seed
1 1/2tsp Onion Powder
2 tsp Garlic Powder
1 cup Jalapeño Pepper's Freshly Chopped
2 cup High Temp Cheddar Cheese
(2 to 3) 2 1/2" X 20" Fibrous Casings or (1) 4” x 20” Fibrous casing
Liquid smoke ( optional)
Soak casings 15-30 min in warm water
Mix all together and stuff into casings.
Let cure 48 hours
Smoke at 225° until internal temp hits 160°
Immediately put into ice water until internal temp comes down to 80°
Let “bloom” for a couple hours after ice water bath.
Package to freeze or enjoy fresh.