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Author Topic: Venison Summer Sausage  (Read 3322 times)

Offline Wea300mag

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Venison Summer Sausage
« on: January 11, 2010, 07:42:32 PM »
I made a 25lb batch of summer sausage this weekend, it was a 60% venison/40% pork shoulder mix. It turned out excellent, my best batch ever. I used the deer hunter kit from Butcher-Packer.  To the kit I added, 1 lb of high-temp cheddar (also from Butcher-Packer), 5 solid tablespoons of mustard seed and 3 solid tablespoons of 40K H.U. Cayenne pepper. I smoked it for 3 hours at 150 F then finished it off in the oven at 165 F for about 4 more hours. The cayenne gave it a good heat but not too overpowering.
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Offline washelkhntr

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Re: Venison Summer Sausage
« Reply #1 on: January 11, 2010, 07:44:15 PM »
 :drool:

Thats some good looking eats!
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Offline bow4elk

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Re: Venison Summer Sausage
« Reply #2 on: January 11, 2010, 07:46:43 PM »
Looks great!  I'm going to give it a go here soon.
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Offline carpsniperg2

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Re: Venison Summer Sausage
« Reply #3 on: January 11, 2010, 07:47:00 PM »
looks good
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Offline billythekidrock

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Re: Venison Summer Sausage
« Reply #4 on: January 11, 2010, 07:49:22 PM »
Man, that looks great!




Offline dogtuk

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Re: Venison Summer Sausage
« Reply #5 on: January 11, 2010, 07:52:08 PM »
Dan

Great looking sausage nice job
happyness is a full smoker

Offline olsy

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Re: Venison Summer Sausage
« Reply #6 on: January 11, 2010, 07:54:24 PM »
Looks great!  Really makes me wish I wouldn't have had tag soup this year

Offline Shootmoore

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Re: Venison Summer Sausage
« Reply #7 on: January 11, 2010, 07:54:43 PM »
Excellent!! I'm a big cayenne fan!

Shootmoore

Offline robb92

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Re: Venison Summer Sausage
« Reply #8 on: January 13, 2010, 06:57:52 AM »
Looks good!!! Need to make some but will have to find a place with the high temp cheese.
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Offline olsy

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Re: Venison Summer Sausage
« Reply #9 on: January 13, 2010, 07:45:54 AM »
Looks good!!! Need to make some but will have to find a place with the high temp cheese.

Michlitch's in Spokane has High Temp Cheese

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spokanespice.com


 


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