Guns & Outdoors Forum

25# batch of summer sausage, (approx 19# ground venison, 5# beef fat) seasoned with Waltons "H Summer Sausage Seasoning"
https://waltons.com/h-summer-sausage-seasoning/

"Smooth Salt" as a cure accelerator, so it won't have as much "twang" as it would have if I'd used encapsulated citric acid.
https://waltons.com/smooth-acid/

and 2.5# of hot pepper high temp cheese
https://waltons.com/high-temp-hot-pepper-cheese/

Here's all the equipment out Motorized stuffer is barely visible behind the mixing tub

And here they are ready to go in the smoker I didn't take any pics of the rest of the process because: 1) Had meat, fat etc on my hands for most of the time. and 2) You know what they say about it being best not to watch them making bologna
Next pics will be after they come out of the smoker sometime in the wee hours of the morning

Grape those look great! The recipe sound good as well.
Takes
Me back to my Midwest deer hunting days, always had some summer sausage made up.

Thanks!
Need the room in the freezer for any deer we kill this season (opens11/18)
Making a 5# batch of jerky tomorrow

Oh that sounds good! Too early for my Christmas order

hopefully it will be, considering I'm probably going to be up most of the night waiting for them to get 25° hotter

Damn that’s making me hungry!!!

Looks good...one of my favorite snacks

Made 5# of ground venison Jerky today

Nice. I love summer sausage. One of the favorite treats now is to cut a bunch of summer sausage and toss them on a flat-top, griddle or cast iron to heat up and fry a bit. Makes a really good appetizer as you are getting the grill ready.

They curl up into little cups you can fill with cheese or whatever.
Here you can see a few in the cast iron on the grill