For my first time making summer sausage I thought I would go with Rytek's recipe as most the stuff I have made of has been pretty good. I didn't get any action pictures along but here are a few that I did get after it was smoked. I mixed and rest for two days but then found it VERY stiff to stuff but I wanted to follow the recipe for the first time and see how it was. Here it is after smoking. Just bringing the temp down.
Here is 1 of the 3 that the recipe made.
Here is the first slice. I hate to say it but I really don't care much for the taste?!?!?!
I guess I was hoping for a little more of a salami taste but it just seems to be missing something??!?!?!?! Oh well ya win some ya lose some I guess. Only things that ticks me is I was going to try the Cabela's kit but opted for Ryteks instead. Maybe someone else that reads this will post a version of there own that I could try, I do have plenty of venison left................
Also anyone else that makes summer sausage do you usually mix and rest the meat for a few days then stuff? Could you mix, stuff and rest so its not so hard to stuff the meat???
Thanks for looking!
Brian
Edit: I also thought the fat content was a little low, The recipe called for reg trim but I think it could have used a bit more pork fat.
Here is 1 of the 3 that the recipe made.
Here is the first slice. I hate to say it but I really don't care much for the taste?!?!?!


Also anyone else that makes summer sausage do you usually mix and rest the meat for a few days then stuff? Could you mix, stuff and rest so its not so hard to stuff the meat???
Thanks for looking!
Brian
Edit: I also thought the fat content was a little low, The recipe called for reg trim but I think it could have used a bit more pork fat.
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