20 Kilos!

[Bsmall1521]

20 kilos of venison summer sausage ready for the smoker tomorrow. Half is jalapeno cheddar and the other half is traditional summer sausage. Will post an update tomorrow after they come off the smoker.

 

[psm1975]

That looks absolutely amazing. The problem is, it never seems to last long enough!

 

[Sol]

I do wish we had the venison processers like America has, being able too rock up with an entire deer and all the butchery gets done for you with an end product of summer sausage and jerky sounds delicious! Its for sure equipment I want to get here in the future.

Jerky is great, snack sticks too Its an amazing way to use up venison in less conventional way and anyone that makes jerky knows how quickly a deer can be reduced to a dozen or two ziplock bags

 

[VSS]

I do wish we had the venison processers like America has, being able too rock up with an entire deer and all the butchery gets done for you

I can't see that there would be any pleasure in that.

 

[HonestJohn]

Could pass for dynamite sticks!

 

[Bsmall1521]

Inside of the cheddar and jalapeno. The taste is great but the fat content is just a touch to high. Will still taste great sitting in the high seat though!

 

[SteveW]

Looks fantastic! Great effort.

 

[User00056]

Great stuff! What temperature d'you take yours to?

I always found mine was a superb seller on market stalls. People love the stuff

 

[Bsmall1521]

Great stuff! What temperature d'you take yours to?

I always found mine was a superb seller on market stalls. People love the stuffView attachment 428429

I take it to about 74 degrees and then an ice bath

 

[User00056]

I take it to about 74 degrees and then an ice bath

That's interesting. I usually take mine to 155f (funny thing, I learned to make it in the US, so tend to stick with Fahrenheit for all my BBQ cooking) Do you use Cure1 in your recipe?

 

[Bsmall1521]

Funny enough, i take mine to 165F but converted it, as I'm on a UK website lol but yes I do use #1 cure