Venison Summer Sausage

[Wea300mag]

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.

[washelkhntr]

 

Thats some good looking eats!

[bow4elk]

Looks great!  I'm going to give it a go here soon.

[carpsniperg2]

looks good

[billythekidrock]

Man, that looks great!

[dogtuk]

Dan

Great looking sausage nice job

[olsy]

Looks great!  Really makes me wish I wouldn't have had tag soup this year

[Shootmoore]

Excellent!! I'm a big cayenne fan!

Shootmoore

[robb92]

Looks good!!! Need to make some but will have to find a place with the high temp cheese.

[olsy]

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

130 North Stone
spokanespice.com