bearclaw
FNG
I finally got around to making summer sausage out of my elk trimmings from my tule cow last year and once again used the Rinella recipe here MeatEater Hunting - Cased Summer Sausage
I added approximately 10% more ginger, mustard, mustard seed, and pepper than it calls for and still think I could do more. It is as good as any store bought but could use a little more kick. Next I will do with high-temp cheddar and also with jalapeno's (dried).
Great usage of those last scraps. I also ended with adding about 25% pork fat and think that aspect is perfect.
I added approximately 10% more ginger, mustard, mustard seed, and pepper than it calls for and still think I could do more. It is as good as any store bought but could use a little more kick. Next I will do with high-temp cheddar and also with jalapeno's (dried).
Great usage of those last scraps. I also ended with adding about 25% pork fat and think that aspect is perfect.