Austin Tommy B here from south Louisiana now residing in Kingston, Tennessee. 68 yr ole that processes mostly my own venison. I also have a 40" masterbilt electric smoker and a large green egg for bbq. Hopefully I’m doing this right, I’m not computer savy. 2 weeks ago I did make summer sausage using your h blend. 15 lbs no additives, 5 lbs with cheese and 5 lbs with jalapenos. Venison to Boston butt was 20/80. That’s 80% venison just to clear any confusion. I smoked the SS following your guidelines to include ice water bath at the end. For my first time I was well satisfied. This week I’m trying A 15 lb run with a different cheese and adding some coarse black pepper. Any ideas on the amount of black pepper? I know thats an individual preference, but I would like the flavor similar to crack pepper jerky. A starting point would be helpful. I have been smoking brisket and Boston butts for several years. I now have an urge to expand and experiment. I am a sausage lover so I’m headed in that direction. Any ideas are appreciated also constructive criticism is always a plus. Thanks in advance.

kyle thanks Kyle for your response. Mouth is watering already. I will try that Thursday. One more question? I bought a 25# mixer that attaches to a #32 grinder. When following directions I noticed the meat should be mixed both directions at 1 minute interval for approx. 8 minutes. Ofcouse my grinder only turns one direction. Is it necessary to go both directions? If so the mixer did come with a handle but I was trying the easy way out?

Jonathon I really appreciate the info. I’m going to like this site!

wdaly I’m getting quite a few replies. I won’t be able to answer everyone but I will post updates after my next cook and that will be Friday.