I finally made time to make some Summer Sausage using the H Summer Sausage with the help of my son.

I used about 20 pounds of venison and a 10 pound pork belly, high temperature cheddar cheese, with the suregel as the binder.

This is what the summer sausage looked like after the ice bath and letting it rest.

I like the flavor of the sausage. I did add jalapeños to half of the summer sausage.

mrobisr
Thank you! I used the H Summer Sausage seasoning with the Suregel binder. While the seasoning is for 25 pounds, I used 20 pounds of venison and 10 pounds of pork belly. I would have preferred to use pork back but that seems hard to find.

The flavor was just where I wanted it to be.

I’m a retired Air Force veteran, now working IT as a second career.

Here are some Apple Wood Bratwurst I made from venison and pork. I purchased the seasoning from Butcher BBQ before I found this site. The sausage turned out great. I did purchase the casing from Walton’s Inc. I didn’t add any Sure Gel to this batch, but plan to do that next time.
This is what they look like when I cooked them on my smoker.

Here is the seasoning I used. I hope to find some seasoning similar to this on Walton’s Inc’s website.

A technique I learned from my son is to form a small patty and fry it up to check the flavor profile prior to stuffing the meat. This will give you a good idea for how the meat will taste prior to wasting the stuffing materials.

glen I did order the Apple Bratwurst Seasoning from Walton’s. The reviews indicate the seasoning should be either reduced or used with more meat. I’m interested in trying it with the prices of Apple in it and mixing in the high temperature cheese.

Will I need to add the carrot fiber to this seasoning also? I’m guessing there is a ratio for how much carrot fiber to add per pound of meat.

Jonathon I vote for Saturday mid-day