I’m making venison summer sausage for the first time this weekend. I’m using Hi Mountain original seasoning, and added cheddar cheese. Just wondering if anybody has some recommendations for other good seasoning kits?

LEM

You can't go wrong using HMS kit. Follow the instructions and it will turn out great. I cure mine in the smoker instead of the oven. No wood chips.
Are you using high temp cheese?

JT

The sausage maker

Have you considered PS Seasonings from your home state? Judging by your handle, they might even be in your own town.? I really like their summer sausage, breakfast sausage, jerky and brat seasoning kits.

I like high mountain cracked pepper and garlic. I have also started using ps seasonings they are cheap and good ,which many different flavors to choose from. Since I started using ps seasonings I have cut way down on how much summer sausage I make and start making brats. Ps has some great brat seasonings.

Thanks guys! I’ll definitely try ps. Yes I’m am using hi temp cheese

Wildlife seasonings, Sausage fixin's. I like the garlic sumner sausage. I'll add 5 oz. Of extra mustard seed.

https://wildlifeseasoning.com/products/page/3/

Tried several others, the hi mountain original is the most popular with everyone who'd tried it for me.

I use high mountain myself. I actually smoke mine and do 30 lbs at a time in 2 15 lbs batches. I found that i like 10 lbs venison to 5 lbs pork butt. However i might add extra pork fat if the pork buts are on the lean side.



Garlic and black pepper along with jalapeno and cheese flavors. I cut the sticks in 1/3 wrap in plastic then but one of each in a quart bag to freeze.

I use the Eastman Outdoors kits for moose SS and they taste better than store bought sausage says everyone that tried it.

You're already using the best IMO with the Hi Mountain. You can always add spices to it if you want too. I have added mustard seed, cracked black pepper, garlic salt, onion powder, cayenne pepper, brown sugar, etc... not all at once but mix and match to get unique flavors.

Not to hijack, but I have a summer sausage question and ADC might scold me if I start a new thread about it.

I've tried to make summer sausage several times, but it never turns out good. It comes out of the smoker or oven looking wrinkled and the taste is very dry, almost gritty.... what am I doing wrong?

Do you mix in 50% pork? And yes, casing wrinkles when it shrinks.

I am sure people will disagree but I had that problem when I was cooking to hot I backed the smoker down to under 200 180 or so and cooked them slow till over 155 internal temp and then dunk in a ice bath of water then let dry on the counter. From what I have read when they get wrinkle they have fatter out or cooked all the fat out.

I am not a sausage make but came across a video where the author said to never let sausage temp get above 150 degrees or the end product would be dry.

I agree. Don't let your smoker get over 180 and I go to 150 internal, it takes some time.

You either cooked it too hot or too long. I am no pro, but my summer sausage gets pretty decent reviews. Use a meat thermometer, remove from smoker when your biggest sausage hits 155 and ice bath as soon as you remove from smoker. That should get you good on the cooking end. On the meat side, don't throw any fat away if you are using pork butt with beef or venison. It always seems like a lot of fat, but it is necessary for flavor and texture, particularly with venison. It is important to cook summer sausage in stages IMO. Start at a low temp of 100-140 for the first hour or two, then bump it up to 160 for a couple hours then 180-200 until you reach your 155 internal temp. Otherwise, the outside cooks too fast and creates an overcooked, dry product

Thanks y'all. I have some ground venison needing used up, a pork butt, and a summer sausage kit. Gonna give it a try again this week. I'm sure that IS the problem as I believe I've always smoked it at 225-250.

I cook mine in the oven at 190 for 1 and a half hours then smoke for a few hours over a fire. Too hot or too long will melt the fat away and dry it out.

These are moose, I use moose fat also.