Alrighty, give me your best...

[Chickenfarmers Wife]

Alrighty we hit an internal temp of 155.  I gave it a cool bath to 100 and it is resting in the fridge.  Good thing I made homemade bread today.  Sammiches tomorrow are going to be divine!!!

This weekend... CHEESE!!!!!!!  That's one thing about the weather here.. perfect for cold smokin'. ;D

Oh and here is what I did for the summer sausage.  I haven't tasted it yet, so I don't know how it actually turned out.

Summer Sausage
5 lbs. ground venison
1 lb. ground beef
½ c. minced garlic
6 tsp. Morton Sugar Cure
3 tsp. mustard seed
3 tsp. course ground pepper
3 tsp. garlic salt

I was grinding the venison, so I mixed the beef in with it as it went thru the grinder on the largest holes (KitchenAid).  I also was spoonin' the garlic in every once in a while.  I probably really used more garlic, I LOVESSSSSSSS ME SOME GARRRRRRRRRLIC!!!

Mixed in the spices by hand.

Followed instructions on www.susanminor.org. for summer sausage.
One hour at 100 degrees – no smoke
One hour at 130 degrees – start smoke *maple*
One hour at 150 degrees – still smoking
5-6 hours at 160 degrees – to IT of 152 degrees