Summer Sausage Recipe

This is the recipe I am thinking of using. Most summer sausage is kinda dry, this recipe has some fat. I am sure it will be more moist.  How about adding some cheddar cheese and  jalapeño Chiles. I will be smoking it with some pecan or hickory wood. If you have a better recipe or ideas please let me know. Bill

VENISON SUMMER

SAUSAGE

15 pounds venison

10 pounds 50/50 pork trimming

2/3 cup salt

1½ tablespoons cure

2½ tablespoons mustard seed

½ cup black pepper

½ cup sugar

1 tablespoon marjoram

1 tablespoon monosodium glutamate (optional)

3 tablespoons garlic powder

Mix salt and cure with coarse-ground product.

Pack in shallow pan and place in cooler for three

to five days. Mix in remainder of spices, regrind

and stuff in 3-inch fibrous casings. Smoke at

140°F for 2 hours; raise temperature to 160 °F

for 2 hours, and finish product at 170 °F until

internal temperature reaches 155 °F. NOTE: Can

substitute lamb or beef for the venison.