Venison Summer Sausage

[elfiii]

Looks great! What recipe are you using?

LEM Backwoods.

How long does it age before you smoke it?

You mix the cure, spices and meat, stuff your cases and then refrigerate over night. The trick is to pull them off the heat right at 165 degrees. You have to watch them once they get close to done because they pick up speed in a hurry. I cook mine at 220 degrees over hickory smoke. Takes about 4 hours.

You need about 20% pork or beef fat mixed in, your choice. Anything less and they will turn out dry. They are still good though.

 

[rydert]

dang..looks goot

 

[Browning Slayer]

Those look awesome. Looks like a nice Christmas present to give someone at the next cheesesteak social.

I couldn't agree more.. I'm good next week..

I think Elfiii ignored our posts on purpose, Pappy..

 

[Paymaster]

I am trying to get caught up on teading posts here.

Looks Great elfiii!!!!!!!!!!!!!!!!!

 

[Patriot44]

I hadn't ever had it until about five years ago. That stuff is unbelievable, especially this time of the year.

Let me hold a tube...

 

[Nicodemus]

That looks sho nuff fine. I`m gonna try that.

 

[Minner]

Man, that looks good. I've always wanted to make a batch of summer sausage.

 

[tsharp]

I have some hot sauce also, if that would help.