Venison Summer Sausage
I use PS brand plain summer sausage seasoning. I do add encapsulated citric acid for a little more tang. I also add extra mustard seeds. Mix 17 lbs lean well trimmed venison with 8 lbs pork butt for a 25 lb batch. I have a home built two barrel smoker. I use a gas burner hot plate for the heat source. Apple or hickory flakes provide smoke. Grind, mix and stuff as per the directions with the seasonings. Smoke 2 hours at 90-110 degrees open dampers, add wood flakes and continue for 4-6 hours at 90-110 degrees, close dampers and raise temp to 175 and hold till 155 is reached internal. Remove from smoker and cold water shower till internal temp is under 100. Hang in cool area 1-3 days, seal and age 1-7 more days and then freeze. Saturday’s project in the pic.