Venison Summer Sausage 2nd Batch...

[Dustoff35]

The initial 15 pounds of summer sausage didn't last long at all.  It was very good. 

This time, Dan and I decided to try 4 different recipes.  One five pound batch was a left-over store-bought recipe packet.  The rest were variations of Nate's Summer Sausage Recipe listed here:

http://real-man-truckworks-and-survival.com/index.php?topic=149.0

The other variations were:

1. Peppercorn
2. Cheddar
3. Jalapeño-Cheddar

These two guys helped supply the venison.  First deer for the guy on the left, a nice doe taken with a 30-30 at about 60 yards.  Second deer for the guy on the right, his first buck, taken with a bow at 17 yards.   

[Dustoff35]

As usual, the first step is to chunk and mix the ingredients, then run everything through the grinder.

[Dustoff35]

On the second run through the grinder, we attach a stuffing tube that allows us to grind right into the sausage casings.

[Dustoff35]

After letting the stuffed casings sit for a few hours, onto Dan's custom Stainless-Steel Smoker. 

[Dustoff35]

We finished with about 42 pounds of Venison Summer Sausage.  Very good stuff.  The absolute best is the Jalapeño-Cheddar, which after tasting, my wife says we will not be sharing!

[Dawg25385]

Oh man that looks good. Nice work

[Flyin6]

I didn't get the jalapeno-cheddar, but I had some of the peppercorn stuff Saturday night. It was righteous. I made my crab cakes and I thought they would steal the show...not even close to that deer summer sausage!

[Dustoff35]

Curing it in a smoker rather than in the oven makes a significant difference.

[Nate]

the smoker is so much better than having to heat up your house for long periods of time with the over and the taste is definitely better