Since I have virtually no experience with sausage making and cures, I used the Hi Mountain Summer Sausage kit for this first attempt at sausage making. With the help of previous posters on this forum, this sausage came out fantastic! I used a 50/50 mix of venison and pork butt for this project. Much like a lot of the foods that are prepared by members of this site, you would really have to pay up if you bought this stuff in a deli!! Thanks to all SMF members for your guidance!!!!!
Grinding with my Xmas present grinder:
Stuffed and ready for smoking after a 24 hour rest:
Smoked for about 3 hours with increasing smoker temps (from 120 to 180) to an internal of 156:
Sliced and ready for the vacuum sealer:
Cheers!
Grinding with my Xmas present grinder:
Stuffed and ready for smoking after a 24 hour rest:
Smoked for about 3 hours with increasing smoker temps (from 120 to 180) to an internal of 156:
Sliced and ready for the vacuum sealer:
Cheers!
