Oh man I am in heaven! I haven't had sausage like this since I lived in Wisconsin 20 years ago. The flavor is incredible-rich and tangy, almost addictive. If I get the pics posted, you can even see the nice subtle crust left by the smoker. Indiana deer processors make very bland sausage, which is pa...

The sausage has been on the smoker for about six hours how with great temp control. I'll post some pics and a report tomorrow. From the bit I cooked up today I am pretty excited.

Thanks for the reply Chuckwagon, and very happy to have found this community! I used the "recipes" link summer sausage blend: http://www.wedlinydomowe.com/sausage-recipes/summer-sausage I went straight down the line on the recipe but used 20% boston butt with 80% fresh venison. I measured the F-LC i...

I'm also trying this for the first time with F-LC and venison summer sausage, but my plan for fermenting did not work out and I can only hold a temperature between 75 and 80 degrees, with lots of variation. The sausages have been in this environment for about 20 hours. What should I do? Hold them lo...