Here is what my brother in law makes. I have yet to do it, but am planning on it. It is very good, as good or better than the local packing plant that everybody raves about.

A note from him about this recipe, followed by the recipe
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Go to www.midwesternresearch.com

In the top RH corner of the screen click on seasoning. Then in the left hand column select Summer Sausage Seasoning. The 5th one down in the "H Summer Sausage Seasoning". It will do 25# of sausage and it comes with the cure.

Go back to the top RH corner and click seasoning again. This time in the left hand column select Binders. The 2nd one down is the "Sure Gel Binder". That is the one that I have used in the past. ----------------------------



Venison Summer Sausage

Ingredients:
20# - Lean Deer Meat, all fat and sinew removed
5# Pork Trim (50%fat)
2.5# water
1 Package of Summer Sausage mix (for 25# batch)
1 Package of Sure Cure (for 25# batch)
1 Package of Binder (soy or dehydrated milk powder) (for 25# batch)

Directions:
1. Cube up Lean Deer Meat and Pork tim into grinder sized pieces and mix together to get uniform distribution of pork.

2. Mix the cure and water together.

3. Sprinkle on � of Seasoning, � of water/cure mix. Mix thoroughly by hand.

4. Run the mixture thru the small plate on the grinder.

5. Add remaining Seasoning, remaining water/cure mix and the full amount of binder. Mix thoroughly by hand.

6. Run mixture thru the small plate on the grinder.

7. Mix thoroughly one more time.

8. Add stuffing horn and star attachment to the grinder.

9. Let Casings soak in water for 10-15 minutes or until pliable.

10. Stuff the mixture into Summer Sausage Casings.

11. Twist filled casing and seal open end with hog ring.

12. Let stuffed sausages sit over night in cool place.

13. Adjust smoker temp to 130˚ range and insert sausages and smoke for 2-3 hours.

14. Adjust smoker temp to 160˚ degree range and smoke for another hour.

15. Adjust smoker temp to 180˚ range and cook (no more smoke needed) until internal temp reaches 160˚ (about 3-4 hours).

16. Cool thoroughly and enjoy�.