Hoss
Moderator
Needed to make some freezer space, so today we made about 10 pounds of summer sausage with ground venison. Used 8 pounds of ground venison and 2 pounds of ground pork. We’ve used straight venison before and it was great, but Mrs. Hoss wanted a bit more fat in it so threw in the pork. Used Lems Backwoods seasoning.
Half of the batch has crushed red pepper flakes and the other half jalapeño peppers. I’ll upload some final shots when done.
Half of the batch has crushed red pepper flakes and the other half jalapeño peppers. I’ll upload some final shots when done.