We made some Antelope/Jalapeno Summer Sausage this week. Smoked it with hickory. I'd have to say it turned out excellent. Elk and deer is next. Look forward to taking some on JAB's elk hunt next month.
We make gobs of summer sausage. We use the Cabela's mix and just cook it in the oven. The addition of the jalepeno really makes the sausage great. High-temp cheese is another good addition. We have made it from moose, elk, deer, antelope and turkey. We made one batch that had moose, elk , deer, turkey and goose in it. All but the turkey essentially tastes the same. Turkey summer sausage is off the charts.
Hell yeah! I'm getting ready to do a bunch of that stuff. I got one of the Cabela's 1 hp grinders and a good stuffer, and am going to pick up one of their 15" vacuum sealers today too, so I will be good to go. I have a tall Bradley that I modified with a bigger heating element so it heats good now, and a dual probe PID controller, so I can program it for multiple stages. I need to order some more high temp cheese. Do any of you guys know the best place for that?
I prefer the LEM products but also use High Mountain. The LEM trail bologna and adding diced Jalapenos is our favorite. Warn grinder, Cabelas meat mixer and Kitchener sausage stuffer. I was at Cabelas the other day and picked up some Bratwurst and Maple breakfast seasonings. I'm going to try it this weekend. I got into this passion a few years ago and it has turned my big game hunting into meat hunting. This old girl is going to make some awesome breakfast and dinner meals!!