Venison Summer Sausage
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- jlabolt
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Venison Summer Sausage
Made my first attempts at smoking salami this year. First batch turned out well, definetly won over a whole ne following of foodies. Anyways, i like to add a little heat, but I'm not sure if I should add the peppers during the curing process or right before the smoke. Any suggestions? Also thought about adding a little cheese, but again not sure when would be best. Anyone out here have any experience with summer sausage?
- DATsBBQ
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- jlabolt
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- Papa Tom
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Yeah I agree with DATS I have made SS before and I am sure I added everything and stuffed them. I've made BW's hot links as well.. Never added cheese but I doubt there's be a problem with adding it up front. Some cheese gets gooey but a high protein low moisture cheese should retain it's character.
tarde venientibus ossa....
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