We're making a batch of mule deer and pork summer sausage today. Be smoking it tomorrow. We get our seasoning from a great little butcher and sausage maker in Muenster, Tx and just add some whole mustard seed.
Anyone else making sausage this weekend?
First grind with the seasoning, second grind was finer, and stuffed cases ready to chill overnight then into the smoker for a little smoke tomorrow. I'll finish them in the oven.
Just have to decide between pecan, hickory, post oak or red oak for the light smoke.
Made our sausage and brats last month, 350lbs between 6 of us. We hit it with some hickory for about a hour in the smoker.
But today I did throw 5lbs of sliced jerky in my electric smoker. Wish I had a larger smoker, 5 pounds of sliced is maxed out for me.