Been wanting to play around and make different sausages so I got a meat grinder on Black Friday. Wasn't long and we looked for spices and finally had some one the way. Decided Saturday afternoon that I'd make an attempt at summer sausage on Sunday. Grabbed a bunch of venison roasts I had left from last season. Had the woman pick up a Boston butt and cut it in half. Wish I had weighed the ratio, but it was a bit of this and a bit of that on the pork to venison. Ground it all up and mixed in the spices. Let it sit over night in the fridge. Like a kid on Christmas Eve, I didn't sleep. So I got up at 430 this morning and fired up the pit boss. I had some hesitations on using a pellet grill to smoke these, but that's what I have. Started out on the lowest setting for about 45 minutes. Thing the temp was around 135. Bumped it up to 150 and let it go for about 2 hours. Bumped up once more to 180 and let it go until I had an internal temp of 155. Threw them in an ice bath for 20-25 minutes and they're now resting in the fridge. Hope to try them tomorrow. I had 9 pounds and it made 5 sticks. I weighed out my spices as they come in 25 pound batches. No cheese this time. But will probably try it on the next batch. The seasonings came from ps seasonings. Jalapeño summer sausage. I hope to have a good report tomorrow when I slice one up lol
