Will be making some summer sausage this coming week. Should I just stop off at Cabelas and get their kit, or does anyone have any better recipe? And due to the casing being non edible, is there any point in smoking it or should I just bake it. Using about 70% pork and 30% deer. Thanks,
Rabbit

A budy of mine make it, they cook it on a grill and smoke it like you would smoke a brisket.

I smoke a brisket or ham, I grill or bbq sausage.

here is a recipe from zach's spices: http://www.zachspice.com/uploads/SUMMER_SAUSAGE.pdf

here are some of their other recipes:
http://www.zachspice.com/Recipes.html

Just be sure you add the right amount of cure. Bacterial issues aren't something you want to deal with after snacking on some summer sausage. If it's your first time get a kit and follow the mixing, curing, stuffing and cooking/smoking recommendations provided. Eventhough the casing is not edible, smoking will add lots of flavor. Much better than adding liquid smoke type products.

the fiberous casings are permeable allowing plenty of smoke in enter and they peel off easy. I'd switch my numbers too. 70% venison 30% pork. make sure inside of casings are good and soaked inside and out before stuffing. hope this helps

Thanks for the help. Not sure why I typed it that way, but I am going 70 venison and 30 pork. Getting started tomorrow