Venison/Pork and Beef/Pork Summer Sausage

[Dwain Pannell]

I picked up a High Mountain Original Summer Sausage Kit at Gander Mountain. I made one Venison/Pork 3lb chub and one Beef/Pork 3lb chub. I'll let them cure overnight in the fridge and then smoke them over Hickory tomorrow and add to this post then.

















more to follow...

 

[Dwain Pannell]

I had a little bit of pork left over so I made some fresh breakfast sausage. I also made a few Chicharrones with the skin I removed from the pork.

 

[Dwain Pannell]

Here's the smoke



and of course it rains



venison/pork



beef/pork (I liked it better)

 

[SteveM.]

Looks great, good job

 

[AustinPhillips]

Good looking sausages! Curious, did you cover your smoker? Where did you get that cool attachment? Did you make it?

 

[Dwain Pannell]

Good looking sausages! Curious, did you cover your smoker? Where did you get that cool attachment? Did you make it?

I cover it with the normal WSM lid.

I got the expandable smoking rack from Amazon. Here's a link to the Weber site: http://store.weber.com/accessories/category/cook/1556

If you get yours from Amazon be sure to use the link here on TVWBB so Chris gets the credit.

 

[Morgan C.]

Dwain I love it!! Actually my wife just ordered me the hanging rack this past weekend ...I have the hankering to make some beef snack sticks ...

 

[Tim McCann]

Love it Dwain! Some Jalepeno/cheese sausage is on my list!