- Joined Nov 19, 2013
On Friday, I mixed and stuffed 50 lbs of venison summer sausage with jalapeños, cheddar, and habanero cheese. Also did a 25 lbs plain batch for my wife and kids since they don’t like spice. I get my seasoning from a local butcher shop and for the spicy batch, I add minced garlic, cayenne, cracked red pepper, mustard seeds, cheddar high temp cheese, habanero high temp cheese, jalapeños, and jalapeño juice. For the plain batch, I just add mustard seed. On Saturday, I smoked all of it in my pellet smoker and my old Smoke Hollow. That SH is still my best summer sausage smoker. It can hold so much meat and hold its temp. Smoked til 160 degrees and put in an ice bath and then hung up to bloom for 4+ hours. Then vac sealed for the freezer. I should be set for the year now! I wish I would’ve taken more than one picture, but here’s the finished product.