www.sausagemaking.org

First time poster, long time reader, lots of good information here. I was just curious if anyone else has ever made barbecue flavored summer sausage? I searched the web, and found no mention of this recipe. I just had to try it, I used Jerky barbecue flavor, added a few other things and treated it the same as any other summer sausage. I must say, this came out great , I made 20lb for the first batch, and it's almost gone, and that was just a week ago. I would like to know if anyone else has tried this, thanks. BEAR

Can not say that I ever tried anything like that. But it just goes to show that there are no limits to how a sausage or any other meat product can be "improved".

It is exactly this what keeps me so interested in my profession even after 30 years, every day is a little different and someone will say "let's try this."

Good on you and welcome to these forum as a poster.

Having spent many years in Jamaica, I am used to jerking meat (Maybe I should rephrase that!) I use a liquidised seasoning in sausages. The best way of cooking them is to barbeque them over a fruit wood with a scattering of allspice berries. One really should use pimento wood but it doesn't grow in the UK.