Alright, not only was this my first attempt at summer sausage but this is also my first thread.
I used 22lbs of venison and an 8lb fatty pork butt. I used the full hi mountain seasoning kit and added 5 finely diced jalapeños, 1/4 cup of black pepper, 1/4 cup of cayenne pepper and some mustard seeds. I did 8 3lb sticks and 6 1lb sticks
I had a hard time getting my grinder to stuff the casings by myself so I just used my jerky blaster gun. It was extremely tedious to do by myself but I got the sticks nice and tight.
I saw the idea to stack two brinkmans to allow enough room to hang the 3lb sticks on here (can't remember who posted it). Luckily my neighbor has a Brinkman smoke n grill that fit perfectly on top of my frankenbrinkman. I did have a hard time getting the low temps suggested in the hi mt kit but I followed the suggestions pretty much completely for 6 hours and finished them off in the oven for 2 hours at 180 to get internal temp to 160.
I only took a couple pics to send to the guys I hunted with. We got 5 more does last weekend so I'm doing another batch this weekend. I bought a LEM 5lb stuffer so it should go pretty smooth this time around.
Here's the finished product. Did it right before Christmas and it was a hit at every party I took it to and made for good gifts to the guys at work.
I used 22lbs of venison and an 8lb fatty pork butt. I used the full hi mountain seasoning kit and added 5 finely diced jalapeños, 1/4 cup of black pepper, 1/4 cup of cayenne pepper and some mustard seeds. I did 8 3lb sticks and 6 1lb sticks
Here's the finished product. Did it right before Christmas and it was a hit at every party I took it to and made for good gifts to the guys at work.
