Waiting for spring when I can open my smoker to try this. Usually I make summer sausage with the standard recipes but I thought I'd try one the same TenderQuick, brown sugar blend that I usually do with my venison hams. Still plan on using the same venison, pork mix. Thinking it might come out tasting like deli chopped ham. Anyone ever try this before ? Bear, I know I got you thinking, now !