Buffalo Summer Sausage

Are you using butts for your pork?

You might look up jackitup, on the forum, and mail him.

Jon is one of the best sausage guys around and he doesn't come on real often.

Another forum member,Joe Ames, has a fine sausage forum.

Joe Ames

Thanks,
I guess pork butts is what we are going to use.
Is the a reasonable pork add on meat?
Dave

Pork butts have about the right fat level and they are priced reasonable.

Buffalo,like venison,requires more pork fat than you would think.

Hi Tom,
You personal mail box is full. I tried sending a note about this thread. I think I will just go with
the one mentioned in my original post. I don't think there are any 'bad ideas' that come out here. Except adding liquid smoke to the water when you boil your ribs, and try cooking in the dishwasher ha ha.
Thanks for your help.
Dave / Rhino

That's a problem with my message box.

Maybe Smokin' can clean it up?

rhino, good luck on your hunt. this is how i do my deer in a 008.example: 8 lbs. deer 2 lbs. butt or whole hog sausage. keep meat cold!cut deer into 1" squares,easyer to grind. grind butt or mix in sausage, back in fridg. mix spices and cure, some like to mix spices in a little water to blend with meat easyer. some recipes call for over night to 2 days in fridg. stuff into 2 - 2 1/2 inch cassing, let hang at room temp. for 1-2 hrs. to reduce moisture. toss in smoker with door ajar about 1 inch at 130 deg. for 1-2 hrs. till sticks are dry .add smoke , close door, up smoker temp to 150. when internal is nearing 140 raise smoker temp to 170-180 and pull sausage when internal hits 160, remove , water bath till internal is at least 120 degs. hang at room temp. 1-2 hrs then to the fridg for 24 hrs. stick to the recipe the 1st time then alter, peppercorn, hot peppers, musterd seed, cheese . many good sorces out there, the sausage maker, l.e.m.s, eldons. hope this gives some help. do small batches and try differant recipes. your going to have alot of meat to play with, lucky you. paul

Thanks Paul,
I will take the recipe along with me!
dave

I just got off the phone with Hi-mountian seasonings. It sounds like my dilema has been pretty much solved. This morning I noticed on a jerkey thread someone said hi-mountian uses cookshack exclusively. I think I will try their recipe to the letter except for a bit extra pork for the first batch. There will be a lot of meat to try second and third attempts differently.
I have quite a few ideas from the forum, and will most likely try them all. I can report later on what I thought worked best.
Thanks Guys