Hello all, im new to the site. I tried my hand at making summer sausage around Christmas and am very happy with the results. I have just been making small batches (5#) at a time, mixing byu hand and smoking it on my Traeger pellet grill. I use 3-3.5# venison and then mix in Italian sausage(cut casing off) and mix in Morton tender quick and other seasoning that i found off the internet. I usually leave in fridge for 3 days, mixing morning and evening. Before i put on grill i have saran wrap and roll out 1# at a time to make a decent looking log roll and then take wrap off and smoke til internal temp is 160. Again I am very satisfied with the results. I ordered some High Temp cheese and the Jalapeno summer sausage seasonings to try. My question is that the seasoning package will mix up to 25# of meat and the sure cure package which I believe is 1 oz. What if i only want to make 5# of this? I know i can do the math and figure it out but my concern is with the sure cure, 1 oz divided by 5 is very little. So, can i just use the Jalapeno seasonings which i believe would weigh out to be about 34 ounces and add Mortons tender quick cure? As i get everything fine tuned im gonna start making bigger batches as i will be getting a grinder, casings, accessories to do it more professional. Thanks for your info.

im sorry seasoning for 5# would weigh to be 0.34 oz.

Jonathon
Ok great , thanks for the info. So is it ok to leave in fridge for a few days after mixing before I put on smoker? I don’t plan on using the accelerator. As far as adding the cheese, if I do leave in fridge should I go ahead and add cheese then or add right before I roll it up and put on smoker?

Wow, I didn’t realize that. I had the thought process that the longer it set the seasonings would have longer to work into the meat per say like marinating. Again Thanks for the info