Printable View
I'm making a new batch of Deer / Pork Summer Sausage. Used to use Lems but they got too priced on their products. I used Hi Country last time and it was good. This time I got Hi Mountain mix. The German Sausage mix by Hi Mountain was good I used too. This is a photo of my latest batch in the oven..
http://i23.photobucket.com/albums/b3...-12-30/006.jpg
Man oh man Ca save me a stick please
Jw those are 3 lb sticks , I'll try to send ya a chunk next trip . Hollar if your fishing up this way soon.
Hey will do buddy, thanks
I am going to make a batch using duck/goose and pork. I buy stuff from www.waltonsinc.com
Been making snack sticks and jerky trying to branch out.
how long what temp? i make jerky in the oven, but never tried sausage..
Made 75 pounds of venison smoked summer sausage so far using seasoning and hi-temp lava jack cheese from www.butcher-packer.com they have every thing needed
Lookin' good Nimrod
Looks good. I just processed three deer so I am going to give the summer sausage a go myself.
Cook or smoke until the internal temp. reaches around 154-156 degrees and cooking temp is 180-200 degrees.
Since I use about 1/3 pork I bring internal temp to 165 to 170 . Start oven off at 170 and increase every hour or two till oven temp 200 to 220. . Lower oven temp the longer it takes for internal temp to hit 165 to 170 .Quote:
Originally Posted by bowhunter012463
I made 2 batches of 30 lbs Summer Sausages and a 30 lb batch of German Sausage links. Cooked them in my oven. I use electric oven and line the bottom with Aluminum foil to help with clean up. I sometimes make jerky too !