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.
