(First time posting… hope I do it right.)

Finished up my first batch of summer sausage yesterday. I made some dumb mistakes along the way, and was not anticipating such a long smoke. Mine went 17 hours! But all in all, Tastes amazing. Couldn’t be happier with finished product. I used H Summer Sausage Seasoning in a 70/30 venison/pork fat. Hi-Temp Cheddar and I had to get my jalapeño fix!

JohninPa -funny you posted this. I am literally doing the exact same thing tomorrow. I hope someone answers soon! I’m trying to do 15lbs. I was planning on rolling it into rings and placing it on the shelves as opposed to hanging it. I think you get a lot more real estate that way. I’ll keep you posted.

JohninPa pauliedmondsjr

• well guys. I’m gonna be honest with you here. I woke up this morning, all excited to make those snack sticks. I calculated all the measurements over a blissful cup of coffee. Pulled out all the equipment only to realize I had no casings!! All I had was 26mm!!! I don’t know how or why. Sooooo aggravated! I almost made snack “logs”.
  I just ordered the casings. (Along with some hi-temp cheeses and a 40lb meat mixer…my wife is gonna shoot me). So, this is not happening today. I’ll follow up when I do make them. This has been a very helpful thread. Thanks for the posts. Sorry the only thing I added was hopefully a little comedic value.

Can you take teriyaki jerky seasoning mix and make snack sticks with it? Should I use more or less than the amount suggested for jerky. I saw this on a thread some time ago but can’t seem to find it now. Any help would be greatly appreciated. Thx!!!
-Brian