Holiday Summer Sausage

[drano]

Aaron,
Great looking SS!  Hopefully I'll get a deer when the season opens this weekend, and I can make a batch too.

Yep, the grinder does a great job mixing spices into the meat--been doing it for several years now. 
I generally cut 1/2 to 3/4" square and strips as long as the piece of meat. 
I also mix in the cure at the same time, stuff it right away, and let it sit in the fridge over nite before smoking. 
I mix in enough water to make the meat/spice/cure mix sloppy--but not wet enough to run off.  Put back in freezer until it starts to freeze up, then run it thru the grinder. 

[SouthernSmoked]

Nice SS Aaron! I need to get busy making some myself.

[drunknimortal]

I just finished my sausage with those casings and they wrinkled up more than I would have liked. I used 80% lean beef with a pork butt mixed 50/50 by weight.  Maybe to much beef fat, oh well gives me a chance to try again.

[NePaSmoKer]

Aaron

SS looks great.

Hey PM me i have a diff way to mix. So far its working really good.

[Keymaster]

I just finished my sausage with those casings and they wrinkled up more than I would have liked. I used 80% lean beef with a pork butt mixed 50/50 by weight.  Maybe to much beef fat, oh well gives me a chance to try again.

I used all pork but and no xtra fat.