Venison Summer Sausage

[jlabolt]

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]

IMHO, I'd put the peppers in before and not after. No experience with cheese in SS so I'm no help there.

[jlabolt]

That's what I was thinking Dats. Just wasn't sure how the cure would act on the peppers. Like I said not much experience in this area.

[DATsBBQ]

Plenty of heat in BWs Genuine Hot Links, the cure doesn't seem to bother the hotlinks abit

[Papa Tom]

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.

[txngent]

I mix in my spices after my grind in the meat mixer, once the spices are blended good I add my cheddar. I cube up my cheese, if you don't want to mess with cutting cubes... buy the "crumbles" style cheese.

[DATsBBQ]

SO how did it turn out?

[jlabolt]

Turned out rather nice. Dropped some off to a friend and he thought the same. Even sent some meat home with me to make him up some. Gonna do them up on Sunday along with some Andouille for a little Gumbo.

[Papa Tom]

Hey Bolt do ya have a good andouille recipe? If not ring my bell.