Venison summer sausage

[cajun in ar.]

Newbie to there here. I’ve been making deer jerky for a few years. I’m wanting to try to make some deer jalapeño summer sausage. Been reading on it and am wondering do you have to hang the sausage to smoke it. I have a gravity fed charcoal barrel smoker and it’s not tall enough. Can I lay them on the grate and keep rotating them? Also would love to hear some recipes. Sorry this is so long but I have more questions. Anyone make a homemade mixer? If I use hi temp pepper cheese do I need peppers? I want to do a large batch(20lbs or so). And do you get better results cutting it with pork fat or a pork butt. Thanks. I’ll probably have more questions later. Thanks again

 

[Brokenhandle]

You can lay them down. Welcome to the site! Go over to Roll Call and introduce yourself to the other members. And don't worry... there aren't any dumb questions here... only the ones not asked.
I would probably do smaller batches to get your process down first. Not knowing how big your smoker is... 20 lbs is too much for many smokers.

Ryan

 

[Timber II]

X2 what Brokenhandle said. You’re in the right place. Jump on in