
Grinding

just into the smoker

finished smoking

now just to hang it to dry for 3-4 weeks.
my recipe
Summer Sausage
10 # Meat, 5 lbs venison/moose, 5 lbs. pork
5 TBS salt
2 tsp. cure#1
2 TBS. Onion Powder
2 TBS. Garlic Powder
2 TBS. Black Pepper coarsely ground
1 TBS. whole Mustard Seed
2 TBS. Sugar
2 tsp. Nutmeg
2 tsp. Basil
2 tsp. whole Coriander Seed
1 cup ice water
1 Cup fermento
Grind all meats thru a 3/16" plate. Add spices and ice water. Mix well then regrind thru 3/16" plate. Refrigerate for 48 hrs.
Stuff into cloth casings 4" x20"
Place in Smoker at 130 degrees F. for 2 Hours. No smoke.
turn smoker up to 150 smoke for 4 hrs. with a heavy smoke ( cherry wood)
Increase smoker to 175 and smoke until internal temp is 150, total time in smoker approx 12hrs.
Shower with cold water and hang at room temp for a couple of hours.
Refrigerate overnight. Hang in a cool place 3-4 weeks to dry to your likeing.