I will be trying my second ever batch of summer sausage and I have a bunch of questions
1. I have about 5lbs of pure venison. I want to make 10lbs of sausage. would you add 5lbs of pork butt or some other combination?
2. I have 1 pound of high temp cheddar I want to add. what is the correct ratio for adding cheese?
3. I want to add jalapeno peppers to it also. How much per 10lbs of meat?
4 I now have NFDM. should I use this for summer sausage?
5. I now have ECA. I have read so many different things on this. basically my question is how the heck do I use this. Should I grind, mix, stuff, and smoke all in one day or is it ok to let the summer sausage sit in the fridge overnight and smoke the next day?
6. I want this sausage to have a little heat to it, will the jalapeno's be enough or should I add something else like red pepper?
thanks to whoever is willing to answer any or all of my 10000000 questions