I use the LEM brand summer sausage cure and seasoning as well as their casings. My cousin and I did 100lbs of it this season using the boston butt venison and ground chuck. 15lbs venison, 5lbs pork, and 5lbs ground chuck. I added crushed garlic, and black peper to the seasoning. Cured for 2 days and smoked at 160 for 8 hours!!! IT WAS AWESOME!!! I only made 50lbs last year and it went like wildfire once everyone tried it. We used half our doe tags for sausage this year, two full days of grinding and stuffing!! We also did an ass load of italian, breakfast and bratwust. The LEM sweet itialian & brat seasoning was great!!! I used to mix all my seasonings for the italian and brat, it cost me a fortune to buy all the bottles of seasonings. This is a much better way to go, and if you want more kick, add to them. I did some of the italian with crushed red pepper flakes and some of the brats with beer and garlic. All of it is great!!
Last edited by FL_Cracker; 01/13/10.
