Time to make summer sausage

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TerribleTed
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Time to make summer sausage

Post by TerribleTed » Tue Nov 14, 2017 7:14 am

so what your favorite recipe or mix.

So far I really like the back wood regular and jalapeno.

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treefarmer
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Re: Time to make summer sausage

Post by treefarmer » Tue Nov 14, 2017 8:36 am

Ted, I've been using the Hi-Mountain kit for summer sausage with good results for a couple of years. Really liked the flavor.
I got the kits from the Gander Mountain in Dothan, Alabama. Also buy some casing and seasoning from LEM.
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jtcmedic
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Re: Time to make summer sausage

Post by jtcmedic » Tue Nov 14, 2017 6:19 pm

Jalapeño sounds great
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Kortsman
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Re: Time to make summer sausage

Post by Kortsman » Sun Nov 19, 2017 2:23 pm

Add some cheddar or pepper jack cheese to that mix and I guarantee it won't last too long after it comes out of the oven/smoker.
I hope to bag a deer on my next quota hunt, so I'll be watching this thread for ideas! Post up the pics.

TerribleTed
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Re: Time to make summer sausage

Post by TerribleTed » Sun Nov 19, 2017 10:00 pm

never had luck with the high heat cheese in summer sausage

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Triple Creek Reaper
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Re: Time to make summer sausage

Post by Triple Creek Reaper » Mon Nov 20, 2017 3:44 pm

Ted..picked up some jalapeno & cheddar smoked sausage from Hopkins in Sanford when I dropped my last deer off, not sure what they are using for cheese but whatever it is, they have it figured out.
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jtcmedic
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Re: Time to make summer sausage

Post by jtcmedic » Tue Nov 21, 2017 9:04 am

May have to make the trip to get some of that
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TerribleTed
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Re: Time to make summer sausage

Post by TerribleTed » Thu Nov 23, 2017 11:42 am

Triple Creek Reaper wrote:
Mon Nov 20, 2017 3:44 pm
Ted..picked up some jalapeno & cheddar smoked sausage from Hopkins in Sanford when I dropped my last deer off, not sure what they are using for cheese but whatever it is, they have it figured out.
My bud just had a bad experience there. He dropped off a quartered pig paid for extra fat and to have the sausage wrapped in butcher paper. His sausage seams real lean and it in plastic bags? They apologized and said to bring it back they will fix it.
To me there to much money but I understand how much work it takes to do the job. Now I pack my sausage in vacuum packed bags so there's no freezer burn.

TerribleTed
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Re: Time to make summer sausage

Post by TerribleTed » Mon Dec 18, 2017 9:13 pm

Well we made regular Summer pure venison 20 lbs. Then 20lbs of Peperoni and 20 lbs 0f Trail Baloney both were 50 /50 hog and venison. They all turned out great,

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jtcmedic
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Re: Time to make summer sausage

Post by jtcmedic » Wed Dec 20, 2017 6:33 am

Sounds great
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TerribleTed
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Re: Time to make summer sausage

Post by TerribleTed » Fri Dec 22, 2017 8:59 pm

trail baloney is spicy nothing like baloney much more flavor. Every one at work liked every flavor at the company Xmass party.

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