I think you’ve got it. As long as you have a good thermometer…That seems to be the biggest variable (and a big enough steak!)…Pictures when you finish please~!

Anyone have any tricks for making pig sausage since wild pig is so lean?

Is there a favorite method of making Jerky and using a smoker? I’d like to see some folks experiences with recipes and smoke plans.

I’m gonna a take a shot at Summer Sausage this summer for the first time. I’ve made Italian sausage for many years. We always use grated (dry) Pecorino Romano cheese in the Italian sausage. I tried aged Parmesan once but it was bland.
Do you use soft chunks of cheese in the Summer Sausage?

Austin Ross from SF Bay Area, California where our politics are a lot of Bull!
Glad your site is up. I have been making a family Italian Sausage recipe for many years but the casings have become a challenge lately (finding and purchasing). Glad you are available with products, which I recently purchased. Thanks again!