Venison Summer Sas.

[loadmaster]

I just smoked 30lbs of venison/pork summer sausage. I used the Hi-Mtn brand kit. Followed the directions to a "T" and it came out ok. It tasted fine, but it seemed like it was missing something like more flavoring. Any ideas on how I can improve it?>>>>>later the load

[Corey Bohn]

Consider adding cheddar cheese and jalapeno to the mix. I have the local locker plant do mine and it is absolutely awesome. When you slice it up you want to see a fair amount of green and orange (jalapeno bits and cheddar chunks in each slice). Try to find a jalapeno that has a little zing but one that won't fry your tongue. In another batch, add some pepper-jack cheese to the mix as it is good as well. The jalapeno / cheddar makes killer venison summer sausage. Good luck.

[MNHuntress]

I'm not a fan of Hi-Mtn, Google PS Seasonings in WI and get their catalog, I think you'll find what you're looking for with awesome taste. Their jalapenos come right in the mix and you don't have to add anything but cheese if you want.

[Jim Almquist]

MNHuntress thanks for the tip. Always on the lookout for better sausage making stuff.

[LABS4ME]

When you add cheese to your sausages, make sure you purchase 'high temp' cheese. Most butcher shops or sausage supply houses will have it available for you. I think I pay 3 dollars a pound... but it is well worth it! It does not melt during the smoking process nor in the grilling process if using it in brats.

Good Luck!

Ken