I am going to be making summer sausage with 50% deer and 50% fresh pork butt. Last year I did one batch and smoked on the pellet grill to temp. of 160. Did another batch and just hung to dry for 3-4 weeks in a 40-45 temp. controlled environment. Kept an eye on the 2nd batch till it was dried.
Both batches were 50-50 deer-pork butt using H summer sausage seasoning, sure cure, and sure gel. This year wanted to try Habanero BBQ seasoning.
My wife and I prefer the Old Tyme (hang to dry) summer sausage the best.
My question has anybody used the Habanero BBQ in the Old Tyme sausage? I was wondering about all the sugar in the seasoning.
I might have to just smoke it to 160 degrees but rather go hang to dry.
Thanks for your help.

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