Wow... I just tasted the best summer sausage, and even better I made it! After a few years of so-so results I have a winner.
I also made a mixing device I used for fresh sausage in the past and it beats doing it my hand.
Here is what I did.
12pounds lean venison cubed
1.5 pounds raw bacon pieces and ends (walmart has it in 3lb bags)
1.5 pounds pork shoulder cubed
Hi-mountain Summer seasonings, for 15LB batch
15 Japs, seeded and diced
2.5 pounds cheddar cheese curds (larger ones were diced under 1/2 inch)
mixed meat and seasonings in bucket (see video of mixer I made) through grinder 3/16 plate one time, and used mixer to put in J&C before stuffing.
I let is sit until the next day to cure before smoking. Then I fired up STAN (I named my meat smoker Stan, fitting) and smoked as the instructions in the Hi-mountain seasoning stated until 156F internal, all in all 5 hours in STAN with smoke on for 3 hours.
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I also made a mixing device I used for fresh sausage in the past and it beats doing it my hand.
Here is what I did.
12pounds lean venison cubed
1.5 pounds raw bacon pieces and ends (walmart has it in 3lb bags)
1.5 pounds pork shoulder cubed
Hi-mountain Summer seasonings, for 15LB batch
15 Japs, seeded and diced
2.5 pounds cheddar cheese curds (larger ones were diced under 1/2 inch)
mixed meat and seasonings in bucket (see video of mixer I made) through grinder 3/16 plate one time, and used mixer to put in J&C before stuffing.
I let is sit until the next day to cure before smoking. Then I fired up STAN (I named my meat smoker Stan, fitting) and smoked as the instructions in the Hi-mountain seasoning stated until 156F internal, all in all 5 hours in STAN with smoke on for 3 hours.
[/IMG]
<embed width="600" height="361" type="application/x-shockwave-flash" allowFullscreen="true" allowNetworking="all" wmode="transparent" src="http://static.photobucket.com/player.swf?file=http://vid283.photobucket.com/albums/kk313/schmalts/mixer.flv">
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