Well still pretty new here even though I have been reading for about a year, just recently decided to start posting and contributing. Anyway here is a summer sausage recipe that I have been using with good success. Jalapeno cheddar summer sausage 5 lb Ground Venison 1 lb Ground Beef 2 cup Water 3 Tbsp Morton tender Quick 1 tsp Non Iodized Salt 4 Tbsp Dry Milk 3 Tbsp Course Black Pepper 2 Tbsp Mustard Seed 1 1/2tsp Onion Powder 2 tsp Garlic Powder 1 cup Jalapeño Pepper's Freshly Chopped 2 cup High Temp Cheddar Cheese (2 to 3) 2 1/2" X 20" Fibrous Casings or (1) 4” x 20” Fibrous casing Liquid smoke ( optional) Soak casings 15-30 min in warm water Mix all together and stuff into casings. Let cure 48 hours Smoke at 225° until internal temp hits 160° Immediately put into ice water until internal temp comes down to 80° Let “bloom” for a couple hours after ice water bath. Package to freeze or enjoy fresh.