Deer Farmer

AlbertSalerno

Hello,

Last weekend my family got together and we had a sausage making Saturday! We put enough venison and pork together to make 100lbs of summer sausage. We ultimately want to reproduce a summer sausage that my grandparents used get when they had venison processed. We decided to start with Len Poli's venison summer sausage recipe so we could adjust the flavor. I mixed 15lb batches and added 1 TBS of powered garlic, 1 TBS cracked pepper and 2 TBS mustard seeds to the recipe. Deleted red wine. We used Bactoferm F-LC for the starter culture.

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