Made some jalapeno and cheese smoked sausage this weekend, 15 lbs. from a doe, and 15 lbs. from a wild hog. We followed your recipe exactly and it is really good, but it has a little gamey taste. We used hog casings, and they have a funky smell, is that taste from them or possibly the wild hog. Both deer and hog sat on ice for 3-5 days and then frozen before we did this. Overall the sausage was great and a great experience, will keep using the recipes. How are the synthetic casings?
I am interested in the sausage recipes, but when I click on the link all I get is the jerky recipe. Am I doing something wrong or not looking in the right place?
Travis, thanks for the recipes, I got a Sitka doe on ice that is gonna get turned into some summer sausage. Do you smoke it until it reaches 165 internal temp???
Travis I noticed on the jalapeno and cheese recipe that it had cure in it and was wondering if I need it if Im going to make this as a fresh sausage recipe and not smoke it. I have some jerky cure if I need it but didnt know if it needed cure because of the cheese. Thanks alot in advance..
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