You can double this recipe. Excellent flavor.
Venison Summer Sausage
3 Pounds Venison
2 Pounds Pork
2.5 TBS Salt 1 TBS Garlic Powder 1 TBS CBP 1 TBS Onion Powder 1 TBS Mustard Seed 1 Tsp Cure #1 1 Tsp Ground Coriander 1 TBS Ground Mustard Seed 1 Tsp Basil 1 Tsp Ground Nutmeg 5 oz. Water 6 Whole Jalapenos De-seeded & Chopped (1 pepper per pound, more if you want more heat) 12 oz. Kraft Crumbles 1/2 Cup Powder Buttermilk (For Old Style Twang)
Take all ingredients except the Powder Buttermilk, Peppers and Cheese and mix well with the water. Place in frig while you grind all the meats. Mix the two meats extremely well to distribute the fatty pork. Whisk the seasoning slurry about every 5 minutes so all the spices will dissolve and the flavors get into the water.
Slowly drizzle the slurry into the meat and mix well by hand or in your mixer. Once this is done you can start to add the buttermilk power and mix well. The meat will start to get sticky; you may add a little water as you mix to pull the mixture off the wall of the bowl or mixer.
Add your peppers and mix well, once that has been done mix in your cheese. You may test fry at this time. You may not taste the buttermilk right away due to it not setting up for a day or two. Stuff into casings and place in the frig for at least a day.
Fire up the smoke house and while that is getting warmed up (110 – 115°) let the sausage hang at room temp for about 30 minutes to an hour. Place the chubs in the smoker and heat only for about an hour. After an hour bump temps up to around 130 – 135° then apply smoke for an hour to 3 hours or until desired amount is achieved. Then raise temps to 140 – 150° over the next hour. Then raise the temps to 160 – 170° for about an hour. The last time you should raise the temp to around 180 – 185°. Cook the chubs till they hit 155° internally. Once they hit that pull from smoker and drop into an ice bath till internal temps drop to around 100°. Hang chubs at room temp for 2 -3 hours to bloom. Place in frig over night to cool, then vacuum seal in bags store in freezer till ready to eat..