Well, I smoked a small load of sausage on friday, with my trial recipe for summer sausage, and It turned out great.
Using the info you all shared on the lactic acid along with the info on another thread I posted on Jalapenoes and Cheese.
Unlike most guys I used 50 % Deer, and 50 % Ground beef 80 % lean.
It had a good texture and just enough fat to stick well.
For a 5 lb batch I used the appropriate amount of venison summer sausage seasoning from sausage maker along with cure.
I added a Tblsp of musterd seed, a tblsp of red pepper, 1 cup of buttermilk, and 1/2 lb of high temp pep jack cheese, and 1/2 lb of chopped jalapenoes.
I let the sausage sit in the fridge for 2 days and then smoked.
It is great, I am really pleased. It was a bit hot after smoking, but seemed to mellow out after cooling overnight .
thanks for the great input, and sorry I was so excited I didnt get any pics, another Newbi mistake.