Ingredients
- 7.5 lb venison or beef
- Hi Mountain Jalapeno Summer Sausage Seasoning
- 1/2 cup ice water
Tools
- Outdoor Edge Butcher Knife
- Weston Flat Top Dial Scale
- Weston Meat Grinder
- Weston Meat Lug
- 3 Weston Mahogany Casings, soaked for at least an hour
- Weston Hog Ring Pliers + Hog Rings
- Bradley Smoker
- Cut your venison into one inch pieces with an Outdoor Edge Butcher Knife.
- Hand mix your venison, half of the Hi Mountain seasoning packet, half of the Hi Mountain cure packet, and ice water together in a Weston Meat Lug.
- Once it's thoroughly mixed, load the meat into a Weston Meat Grinder. Grind all of the meat through a coarse meat grinding plate, then grind half of that through a fine grinding plate so that you have half coarsely ground and half finely ground meat.
- Load the ground meat into a Weston Vertical Sausage Stuffer. Place the casing onto the stuffing funnel (38 mm) of the stuffer, then crank the stuffer to load the meat into the casing. Be sure to hold the casing tightly against the nozzle.
- Once you are close to the end of the casing, twist off the end, then use Weston Hog Ring Pliers to close off the end.
- Preheat the Bradley Smoker to 160 degrees F and turn on the smoke generator. Once the smoker is preheated, place the Summer Sausage onto the racks.
- Leave the sausages to smoke for about 2 hours, until they're solid. Then turn the smoker up to 200 degrees F until the product is 158 degrees F.
