- Dec 7, 2013
- 37
- 10
I like reading all the posts here. You guys are pretty helpful. I think I have my ducks in a row preparing to make some venison summer sausages, but when doing this much, I'd like to hear from some people that have done it before.I just bought a 30" ems. I have 13-14 lbs of venison hamburger thawing. (Burger has 10% pork added)I plan on addind 3 lbs ofpork to that. I have the cure, and a good seasoning. (Leggs plantation blend #114) I am going to add 1 lb of pepper jack high temp cheese.I'm stuffing it in some 2-1/2"x20" skins. I like mustard seeds so I'm thinking about adding some of that & some red pepper flakes. I have a grinderand plan on using that to stuff with. (not a stuffer) I plan on getting a stuffing wheel for my grinder. I'm pretty sure I'm good with the curing & stuffing part but, do I need to let them cure overnight? Or smoke as soon as I stuff? And I've heard of a cold water bath? What does that do? And is this needed? I know ill learn a lot along the way but would like some feedback. Thanks