Here's a great technique and recipe for summer sausage that I got from the Outdoor Cooking Store.

1 1/2 lbs. beef chuck (trim surface and seam fat)
2 1/2 lbs. pork (Boston butt/shoulder - leave nearly all fat)
1 T. canning salt
1 1/2 T. ground pepper
1 T. and 1 t. Morton tender quick
1 t. sugar
3 t. garlic powder
3/4 t. cayenne pepper (or to taste)
5 oz. cold water

Grind the pork and beef through a fine (1/8 inch) blade. Mix the spices with the water, then mix thoroughly with the meat. Refrigerate for a couple of hours to help in shaping. Shape it into 3 loaves, 1.5 - 2 inches in diameter and about 10 to 12 inches long. Place on an 18 inch piece of plastic wrap and roll up tightly. Knead it to work out any air bubbles and prick them with a pin. Twist the ends shut.



Place in the K heated to 225-250. Don't let grill surface temp exceed 275 or the plastic will melt. You must also do this indirectly to keep the plastic from melting.



Cook at 250 until the meat sets (about 45 minutes or so). This should happen at about 120-130 degrees. Once it's set, take it off and let it cool for 10 to 30 minutes. This will allow the moisture to absorb back into the meat. Unwrap and dry off outside moisture with a paper towel. This will provide for better smoke penetration.



Put it back in the K and smoke it at 250 until it reaches an internal temp of 150-155. Take it out and let it cool again. Put it in the fridge and let the flavors blend and mellow for 12 hours to 5 days. Will stay good frozen for up to 6 months.



Enjoy!