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I have been making summer sausage for a bit now. So Friday I made a 25 lb batch half jalapeno/cheddar and half cheddar, 70% venison/30% pork . After I stuffed the cheddar I realized I did not add the pink curing salt...I decided to proceed with my process...which is overnight in the fridge...
This the one I used but I doubled the stuffing to have a little left over as a topper.
https://www.simplyrecipes.com/recipes/apple_cranberry_stuffed_pork_roast/
I think the best thing about making your own sausage is the ability to experiment with different flavors & ingredients. Fry test prior to stuffing then if you want to add more seasonings you can until you get what you want...I hot water bath all of my brats up to temp 160 that way when we...
I would use natural casings, dont forget the NFDM, small batch it, do some fry tests before cooking to make sure you got the seasoning right, measure to ensure proper amounts of pink curing salt (cure #1), & up date this post so we know how it went for ya...oh yeah take notes on your process to...
Amazen smoker with pitmaster choice & apple pellets...is always my go to...then vacuum seal & let it sit for a while if you can resist the temptation...I did fresh mozzarella once & didn't like it that much the gouda is the first to go then the cheddar around here.
Just happened to get a bunch of jalapeno peppers and found a way to make my own salt...dehydrate them then blend with kosher salt...I am in on trying this very soon.