DIY Summer Sausage

[SouthernWake]

I didn't feel like reading the whole thing, but can I use deer burger with fat in it?

Yes

[scmoose]

Where does one find this high temperature cheese?

[cusportsman]

Where does one find this high temperature cheese?

http://www.cabelas.com/product/Cabel...Q&gclsrc=aw.ds

[SCHUNTINFANATIC]

Where does one find this high temperature cheese?

Www.lemproducts.com

[Nolo Contendere]

I think you will find that you need high temp cheese

Hmmm...





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[GreenHeadRocker]

So how do you like the finished product? With regular cheese and all

[Nolo Contendere]

Turned out great - gonna do a regular SS using same cheese next week, also thinking about garlic bologna. Definitely a great way to use up deer burger

[Nolo Contendere]

I baked it @ 180, took 8 hours to hit 165. Oven is a convection - not sure if that makes a difference.

[Nolo Contendere]

Also packed it fairly tight - not w/ a great amount of force but pretty firm to insure no air bubbles

[GreenHeadRocker]

Awesome. I'm going to give it a try soon.

[TheSkipper]

Straight up. Here it is. Gring meat through course plate Use an 80/20 beef fat mixture. For 10 lbs use 1/2 cup morton sugar cure, 2 tblspoons fresh cracked pepper, 2 tblspoons mustard seed, 1.5 tblspoons garlic salt. Mix well and regrind through fine plate. Stuff into big casings and hang in fridge for a few days. After that smoke at 200 - 225 until internal temp is 160

[dmatheny21]

It's coming together





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[dmatheny21]

On time! Highly recommend doing this if you like summer sausage! I have some high temp cheese on the way for my next batch


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[Nolo Contendere]

I'll likely not buy summer sausage or snack sticks from a processor ever again

[Palmetto Bug]

This thread inspired me to give it a try. It turned out better than any I've ever gotten from my processor and his is pretty damn good. I did use regular cheddar cheese and it vanished. Smoked it for several hours and finished it in the oven just to make sure it got to the right internal temp.

I always end up with excess burger this time of year and now I've found a way to use it up. I plan to make a big batch for Christmas gifts.

[dmatheny21]

Yep, I always thought it would be more complicated. I just got in some high temp cheese from cabelas for the next batch. I'll be hard pressed to pay the processer again.