Been processing my own deer for several years now. Got a new smoker this year and decided to do some summer sausage. 50/50 venison and pork with a little smoked bacon mixed in, put on smoker at 225 and left for 2 hours. Turned out fantastic, just wishing I had made more now!

I'm just west of you out at the end of westpark tollway. I'll trade home grown vegetables this spring. That stuff looks great.

Thanks Bill, hunt MLD place and heading back up in a few weeks. If I get another I'll do a lot more, and will be happy to share.

What's your recipe if you don't mind sharing. I see lots of recipes for cooking in the oven and no casing but I'm wanting to try some in the smoker with the casing this year.

I like it in the smoker much better than the oven.

I had a few pounds of breakfast blend that I added mustard seed to, just to test it out. I'll modify the recipe next time though. Put on smoker when it hit 240 and let fire die after that, was perfect after 2 hours, these were 1# links. This is a great resource for recipes...http://lpoli.50webs.com/

Love summer sausage. I am in bad need of a mixer and stuffer however. Using the little Lem grinder attachment for stuffing those casings is a pain. If you like that summer sausage you should try making breakfast sausage. Its delicious as well.

You can season before you grind and not mix it, or for something like summer sausage, which we typically make in less than 50 lb batches you can very easily mix my hand in an ice chest, meat tub, or on a table top. Just ideas. I agree on the grinder being no good for stuffing

looks great!