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.

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.

glen a quick question if you don’t mind? I’m working on a batch of ss right now. Around 4 or 5 pm eastern time I should reach 160 internal temp. I’m new to this but I have been reading. Around 5 pm the outside ambient temp will be around 32. Can I Hang the ss Outside or should I still use an ice bath? I really don’t know anyone else to ask here?

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

Tex_77 thanks for the info

zbigjeff I’m new here Jeff, where do I go to ask a random question? I didn’t want to bother anyone but I’m kinda lost here. My question is about hi temp cheese.