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Author Topic: Summer sausage  (Read 6838 times)

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Offline iddee

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Summer sausage
« on: November 09, 2014, 07:13:47 pm »
Venison summer sausage, gently absorbing the hickory smoke. Will begin to enjoy,,, ""that means eat too much""... tomorrow.




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Offline riverbee

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Re: Summer sausage
« Reply #1 on: November 09, 2014, 07:23:56 pm »
mmm,mmm, now there's some good eating.

iddee, what's your recipe? 
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Offline iddee

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Re: Summer sausage
« Reply #2 on: November 09, 2014, 07:26:17 pm »
Gander Mountain     :D
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Offline riverbee

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Re: Summer sausage
« Reply #3 on: November 09, 2014, 07:45:55 pm »
the gander mountain "Hi Mountain Seasonings Summer Sausage Seasoning Kit '.......?
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Offline iddee

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Re: Summer sausage
« Reply #4 on: November 09, 2014, 07:47:45 pm »
Not sure the name, but the packet was bought at Gander Mountain.
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Offline iddee

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Re: Summer sausage
« Reply #5 on: November 10, 2014, 04:27:15 pm »
We used the Hi Mountain kit last year. This year we used the LEM Backwoods Cured Summer Sausage Seasoning.
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Offline Perry

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Re: Summer sausage
« Reply #6 on: November 10, 2014, 06:34:17 pm »
Is this for the WWB executive meeting to be held later this year? :) :) :)
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Offline riverbee

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Re: Summer sausage
« Reply #7 on: November 10, 2014, 06:41:06 pm »
............ :D

absolutely!!!
perry you know the 'executive chef unknown'............get the chef iddees 'special recipe' (gander mountain)........... :D
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Offline iddee

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Re: Summer sausage
« Reply #8 on: November 10, 2014, 07:12:29 pm »
They will be given to all members who travel 500 miles or more to come see me.
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Offline LazyBkpr

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Re: Summer sausage
« Reply #9 on: November 10, 2014, 09:51:29 pm »
Quote from: iddee on November 10, 2014, 07:12:29 pm
They will be given to all members who travel 500 miles or more to come see me.

   WOOO!!!!  I hope he still has some this spring!!
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Offline lazy shooter

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Re: Summer sausage
« Reply #10 on: December 03, 2014, 07:58:23 am »
I have an old German friend, and he makes summer sausage with cheese and Jalapeño peppers in it.  I love summer sausage and crackers, maybe a bit of tobasco or Mexican red sauce.
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