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Two 10-pound batches of venison/pork (50/50) summer sausage

uncle eddie

Master of the Pit
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Joined May 14, 2016
Over the past holiday weekend, I decided to make a mess of venison/pork (50/50) summer sausage. I made two types, 10 pounds of jalapeno-cheddar and 10 pounds of garlic-chipotle-cheddar. I picked up the garlic-chipotle flavor pack at the Wurst House in Hermann, MO…a great place to visit if you are nearby.

I used dried jalapenos for the first time. The dosage rate I used was 0.5 ounces for 10 pounds of meat. The jalapeno flavor was good and it was mildly spicy. Since I like spicier, I plan to use more in my next batch…probably 0.75 oz./10 pounds. FWIW - I placed the dried jalapenos directly into the meat and let the moisture from the meat and the added water hydrate them.

Here are the pics…

Partially frozen and ready for the LEM #8 Big Bite grinder. I love my new grinder. It is quiet as
a can-opener and ran this 10 pound batch through in about 3 or 4 minutes.

I went with 3-inch casings as I was wanting to make lunch-meat. That is a Hakka stuffer that
"theoretically" handle 7 pounds of meat at a time, but in reality, max 5 (+/-) pounds works better.

This seasoning was really good...but I preferred the jalapeno-cheddar summer sausage better.

Test patties are one of my favorite steps when making summer sausage.

I did 10 pounds at a time in my MES 40. In the past, when doing a 20 pound batch, condensation
buildup became an issue. 10 pounds worked beautifully.

Rested for a couple of days in the fridge...and now ready for packaging.

Garlic-Chipotle-Cheddar (7%) on the left and Jalapeno-Cheddar (6%) on the right.

Close-up jalapeno-cheddar.

Ready to eat and for the deep freeze.


Meat Mopper
★ Lifetime Premier ★
Joined Dec 15, 2015
Nice work. Looks great.
Condensate buildup/moisture- had a similar issue with a Cookshack SM160 while trying to dry sausage. Resolved by opening door to dump moisture then continuing the drying process. Worked but had to repeat several times.


Epic Pitmaster
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★ Lifetime Premier ★
Joined Dec 14, 2013
Looks great bud . You're all over it now . Nice work .


SMF Hall of Fame Pitmaster
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Group Lead
Joined Sep 12, 2009
Looks Great Eddie!!
Mighty Tasty!


uncle eddie

Master of the Pit
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SMF Premier Member
Thread starter
Joined May 14, 2016
Looks tasty. Did you add ECA?
I did not...but I wish I would have on the Garlic-Chipotle summer sausage as I think it would have helped kick the flavor profile up a bit more.

The jalapeno-cheddar is awesome without it.

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