Doing my own seasoning and mix in a batch this week, but have a question.
Can I dice up raw onions and red peppers, then put them in with the meat and cook for the correct amount of time?
Or do I need to brown / cook the peppers and onions prior to putting them in the meat?
Appreciate any info - don't want to gett anyone sick.

If they're cooked in the meat it should be ok, I think I'd prefer to saute the onion and pepper separate I think it would taste better, but that's me. Your using pink cure right?

Yes, pink cure.

Interesting question. I would think the more its cooked the safer itd be / longer itd store but its just a guess.

They make the cheese chunks one with green chunks of hot peppers, I don't see why you couldn't use sweet peppers.

Personally its easier to make plain and I'd rather have my plain deer meat on a fresh cracker with whatever fresh toppings I choose to pile on... not slimmy adders added in the meat but thats just me being particular.

The stuff with the cheese and peppers is always wet and slimmy it seems like.

I've done the highway temp cheese and raw pepper thing never raw onion. Have done onion and garlic flakes and of course mustard seed. Like stated above it can make the final product wetter texture. Never had anyone ever say was problem. I only make mine for myself and family so not like i have costumer input.
Forgot to add I'm no expert. Just follow directions from folks I buy my spices from.




Mac

I've used onion many times. I put it in the food dehydrator first(same with my hot peppers)
Cook with your normal time/temp. The meat and fat will rehydrate it just fine without it being wet or "slimy" like OhioBoy experienced.
Freezing then rethawing summer sausage (after it's made) is what I don't like. It tastes wet and gets a different texture when thawed