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Discussion in 'Sausage' started by moneymike, Dec 29, 2013.
Weekend Project!! 85lbs of Deer Summer Sausage!
Wow that's a bunch of great looking sausage! Nice work!
Thanks guys! Any suggestions on add ins for the next batch?
Yeah..... my snail mail address...... You can add that in..... :biggrin:
HaHa! What do we have to trade..
I'll trade my exquisite taste testing ability for a "Quality Revue" of your product.... HAHAHA
How's that working out for ya Dave? LMAO....
A guy I know has a local processor add green olives to his venison summer sausage. I've never tried it but have heard its great. I did try some once that had diced pepperoni in it. It was very good. We usually do regular and Jalepeno and chedder. Great looking sausage BTW!!
I appear to be losing weight.........:biggrin:
I'd be willing to send a few slices your way.
This batch was half cheddar and half pepper jack.
I'm thinking the olives might be worth a try!!!
I know the processor I'm talking about makes probably the best summer sausage I've ever eaten. I'm not sure what seasoning blend he uses, but I'm almost positive it's Rebel Butcher supplies blend. I know he does a 50/50% ratio. I am going to make some at the end of the season if I have enough meat after putting up ground meat and smoked sausage. We kill a lot of wild hogs all year round, so I'm thinking about doing some with that meat. Any of y'all ever done a wild hog summer sausage?
Mike, I appreciate the thought... Think of me next summer on that deal..... I'll trade some hard neck garlic for you to try..... If you like garlic.....
I love garlic and I will take you up on that offer. I think I've found my add in! Garlic Summer Sausage!!
Looks great, with that all going in the smoker at one time I would think it would take a while for the smoker to rebound, How long did you smoke it for
That's a lot of snausages - very nice.
Took everything about 7 hours to get to temp. Long day but well worth it!!
BOOM!! That's what I'm talking about - NICE WORK!