Summer Sausage

For 25lb of meat:

• Use beef, pork, venison, elk, etc or a combination with 15 to 20 percent fat contents for best results.

• Grind meat/fat and mix well.

• Mix sausage seasoning and Townsend quick cure (mix quick cure with 3 cups of warm water to dissolve per 25lb of meat) in meat and allow to set for 12 to 24 hours.

• Add mustard seed, jalapeno, high temperature cheese, etc. and mix well.

• Stuff in casings (soak casings for best results).

• Cook in oven or smoker at 150 to 200 degrees depending on how long you want to cook it.  Use a meat thermometer; when internal temperature reaches 160 degress remove, cool and enjoy.

• This process will take several hours.

Same for 100lb units

(Picture provided by Swiss Meat of Hermann MO)