Deer Summer Sausage!!

Discussion in 'Sausage' started by moneymike, Dec 29, 2013.

  1. moneymike

    moneymike Smoke Blower

    Weekend Project!! 85lbs of Deer Summer Sausage!
     
    Last edited: Dec 29, 2013
  2. moneymike

    moneymike Smoke Blower

     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Wow that's a bunch of great looking sausage! Nice work!
     
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member


    YUP!
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    :yeahthat:
     
  6. moneymike

    moneymike Smoke Blower

    Thanks guys! Any suggestions on add ins for the next batch?
     
  7. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Yeah..... my snail mail address...... You can add that in..... :biggrin:
     
  8. moneymike

    moneymike Smoke Blower

    HaHa! What do we have to trade..
     
  9. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I'll trade my exquisite taste testing ability for a "Quality Revue" of your product.... HAHAHA
     
  10. chef willie

    chef willie Master of the Pit OTBS Member

    How's that working out for ya Dave? LMAO....
     
  11. 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!!
     
  12. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    I appear to be losing weight.........:biggrin:
     
    Last edited: Dec 30, 2013
  13. moneymike

    moneymike Smoke Blower

    I'd be willing to send a few slices your way.
     
  14. moneymike

    moneymike Smoke Blower

    This batch was half cheddar and half pepper jack.

    I'm thinking the olives might be worth a try!!!
     
  15. 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?
     
  16. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    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.....

    Dave
     
  17. moneymike

    moneymike Smoke Blower

    I love garlic and I will take you up on that offer. I think I've found my add in! Garlic Summer Sausage!!

    Thanks Dave!!
     
  18. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    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.
     
  19. moneymike

    moneymike Smoke Blower

    Took everything about 7 hours to get to temp. Long day but well worth it!!
     
  20. BOOM!!  That's what I'm talking about - NICE WORK! 
     

Share This Page