Time for some summer sausage. Maybe it would be more appropriately called Winter or Spring sausage given the time of the year. I haven't made this in a few years so with my venison party coming up in about a month I thought I would make a ten pound batch.
Here is the mix with added high temp cheddar cheese. I generally make the mix a day before and let it sit in the fridge overnight. Just before I stuff, I mix in the cheese. This recipe is 60% venison and 40% ground pork shoulder. I have made it in the past with a 70%/30% mix and though it was good, it was a little on the dry side. Changing the mix gave it a much more pleasing texture and I noticed no change in flavor.
Stuffed into 61mm casings and ready for the smoker.
In the smoker waiting for me to fire up the A-maze-N pellet tray. I usually use my vertical smoker because I can hang them rather than my Traeger where I would need to lay them on racks. I'm sure it would work OK to lay them since that is how I do my snack sticks but these guys are quite a bit thicker: 19mm vs 61mm.
Half-way through the smoke. The temperature climbed to a balmy 42 degrees by 11 AM.
Hit 155 and out of the smoker...
On the cooling racks - can hardly wait to slice one.
Cooled and ready to eat.
I gave the taste tester (my wife) a slice and she gave me the thumbs up. So, I made her a snack plate.
Hope you enjoyed the post.
Here is the mix with added high temp cheddar cheese. I generally make the mix a day before and let it sit in the fridge overnight. Just before I stuff, I mix in the cheese. This recipe is 60% venison and 40% ground pork shoulder. I have made it in the past with a 70%/30% mix and though it was good, it was a little on the dry side. Changing the mix gave it a much more pleasing texture and I noticed no change in flavor.
Stuffed into 61mm casings and ready for the smoker.
In the smoker waiting for me to fire up the A-maze-N pellet tray. I usually use my vertical smoker because I can hang them rather than my Traeger where I would need to lay them on racks. I'm sure it would work OK to lay them since that is how I do my snack sticks but these guys are quite a bit thicker: 19mm vs 61mm.
Half-way through the smoke. The temperature climbed to a balmy 42 degrees by 11 AM.
Hit 155 and out of the smoker...
On the cooling racks - can hardly wait to slice one.
Cooled and ready to eat.
I gave the taste tester (my wife) a slice and she gave me the thumbs up. So, I made her a snack plate.
Hope you enjoyed the post.
