Summer is the time for summer sausage :)

[bitterman]

Made this up this week. I will spare you the details.

Basically ground meat, spices, cure and binder.

Stuff, smoke and Finnish cooking to 165f

I used about 3 hours of Apple wood smoke on the summer sausage.

Was 10 lbs of raw meat, not sure what it was cooked.
ended up with 4 sicks. 3 were 60mm X 24cm fibrious smokable casings and the last one was a small casing.

[SlyAngel]

Omg wow those look so good Bruce!...

[bitterman]

Maybe you will get to try some

Bruce

[sas]

Lookin great Bruce, Nice to see someone else enjoying wild meat.

[ajm1961]

Well done. Looks very appetizing.

[SlyAngel]

Maybe you will get to try some

Bruce

Would love too!