Right on Austin. We pickle our own jalepenos and use them in our summer sausage but we thoroughly rinse them and that seems to help with binding. We do like the “pickled” flavor the jalapenos add to the sausage.

I used backstrap but you can use roast cuts as well. You want the meat 2" to 3" thick. I wouldn’t recommend any thicker than that. The process is long but it’s super easy and incredibly delicious! Here is the recipe I used:
1TBS Morton’s tenderquick per pound of venison
1TBS Brown sugar per pound of venison

Sprinkle on the Morton’s and thoroughly cover all areas of venison (I used an empty plastic seasoning bottle to help with an even coating). Then rub the brown sugar on the venison, evenly coating as well. Put the venison in a ziplock bag and place in the refrigerator. Flip the bag once a day for 8 to 9 days. Remove and rinse the venison. Pat dry and sprinkle with crushed black pepper on all sides. Place back in the fridge for at least 24 hours uncovered. Remove and smoke low and slow until you reach an internal temp of 155-160. Remove from the smoker, wrap in plastic wrap, and put it back in the fridge for 24 hours. Then slice and enjoy. You will not be disappointed. It’s amazing!

strenkarosa Did you soak the casings in water before stuffing?

I used backstrap but you can use roast cuts as well. You want the meat 2" to 3" thick. I wouldn’t recommend any thicker than that. The process is long but it’s super easy and incredibly delicious! Here is the recipe I used:
1TBS Morton’s tenderquick per pound of venison
1TBS Brown sugar per pound of venison

Sprinkle on the Morton’s and thoroughly cover all areas of venison (I used an empty plastic seasoning bottle to help with an even coating). Then rub the brown sugar on the venison, evenly coating as well. Put the venison in a ziplock bag and place in the refrigerator. Flip the bag once a day for 8 to 9 days. Remove and rinse the venison. Pat dry and sprinkle with crushed black pepper on all sides. Place back in the fridge for at least 24 hours uncovered. Remove and smoke low and slow until you reach an internal temp of 155-160. Remove from the smoker, wrap in plastic wrap, and put it back in the fridge for 24 hours. Then slice and enjoy. You will not be disappointed. It’s amazing!

Just curious if you guys have any recommendations for dried venison recipes. We made a 5lb batch a couple weeks ago and it was amazing. Im not sure we will ever make jerky again! The recipe we used was simple…mortons tender quick and brown sugar. But I figured you guys may have other options or seasonings you would recommend.
Thanks

Right on Austin. We pickle our own jalepenos and use them in our summer sausage but we thoroughly rinse them and that seems to help with binding. We do like the “pickled” flavor the jalapenos add to the sausage.