I have seen a lot of this recipe on the forum and had to do it. I followed this recipe http://www.smokingmeatforums.com/t/129128/jalapeno-cheddar-venison-summer-sausage
I changed a few things.
I used 4 lbs of venison and 2 lbs of the fattest pieces of pork butt.
I added 8 oz of home cured bacon.
I also used high temp chipotle chedder cheese.
I smoked with apple wood for 8 hours at temps between 70/95 degs. Then slowly raised the temp about every half hour for 4 hours. I preheated the oven to 200 degs and moved the sausages. I moved the sausage directly to an ice bath once the IT was 165.
Let it rest in the fridge over night.
This is my first summer sausage and I can say it wont be the last. Thanks for looking.