Made my first batch of summer sausage yesterday using some ground elk and wild pig I had in the freezer (about 1/3, 2/3), adding some domestic pig fat. Total was about 6 lbs. I used a friend's seasoning recipe that included sure gel and ECA and added cheddar and dried jalapeño. Turned out great! I used about 4 grams of jalapeño for roughy 6 lbs of meat, next time I'd add more as there's not a lot of heat. Made 13 1 1/2" sausages.
1/2"
1/2"