Summer Sausage

Ingredients

1 package of Summer Sausage Casings

1 whole package PS Seasonings, Summer Sausage Seasoning 500-B

17lb Venison

8lb Pork Butt

2.5 oz Encapsulated Citric Acid

4C Water

Directions:

1. Grind

2. Mix

3. Fill

4. Refrigerate overnight

5. Next AM, let sit at room temp for 2 hours

6. 1 hour in oven on low (175deg)

7. Move to the smoker and smoke on low until internal temp gets to 155 deg (approx 2-4 hours)

8. Remove from smoker, place in an ice bath for approx 1 hour to stop the cooking process

9. Remove from ice bath and rest on counter for 1-2 hours

10. Refrigerate overnight, ready to eat the next day

11. Food save and freeze extras