Summer Sausage

if you want to add pork then add 1# for 5 lbs of venison. Add 10-15% cheese to sausage ( 1# cheese to 9-10# meat) and mix it in right before stuffing so it doesn't get broken up and blended in. cut the cheese into small pieces or buy high temp cheese from www.butcher-packer.com If you use fresh peppers just chop them up and add, if you use picked then make sure they are drained good. h.h.

HH

Next batch I do will be cooked in a water bath. I dont smoke mine but instead use liguid smoke. Ive did some re-search and like the idea of the water bath. h.h.

I only use 1 very small piece of bark off a shag bark hickory. Something like an 1" X 4"
So really my smoker is more of an oven. I do keep water in the pan and vents closed to retain the moisture. If the temp gets too high I open the lower vents only long enough to get the temp back down. For me the big 3 pounders take a good 10 hours to cook. Once done I immediately remove and chill in water for about 5 minutes. I then dry them off and let set out until the next day then vacuum seal and freeze.

Did you weigh your meat. I have found that those packages can go from 1 to 1 1/2 pounds.

hey 10 point, you don't need any pork i add 10% beef fat (just like my burger) grind it once and then mix it all up then mix in the cheese if adding peppers drain them first, also use high temp cheese or it will just melt thru the meat, if needed i can sell you some, pepperjack $4.00 lb and cheddar 3.50 let me know.

We're planning on making some this weekend. If it turns out a winner, will bring some to the GT.

I finally just made my first ever batch of summer sausage. I did just a small batch to begin with to see how it turned out. I used the LEM seasoning and some hi-temp cheddar cheese and it tastes really good. Can't wait to make some more with the pepper jack cheese.

I just ordered some supplies from LEM, so i included a trail bologna kit,ill see how we like it.you cant go wrong with anything from LEM, been real happy with everything.

I think you'll be fine.

Do you have a temp probe you can leave in it while cooking? If not Wally World had then. They have like a 5 foot cord on them.

Also by laying a meat thermometer on the rack this will give you an idea on what the oven temperature is running should you leave the door cracked open...