Elk Jalapeno Cheddar Summer Sausage..

sam3 · Jul 24, 2013

I've been experimenting with this one..still dialing it in.

Started with 7lbs of Elk GB and 3lbs of ground poke.

5 TBS of Pickling Salt

2 TBS Onion powder

2TBS Mustard seed

1 TBS Mustard powder

2 TBS CBP

2 tsp Cure #1

2 tsp Ground Coriander

2 tsp Nutmeg

2 tsp Basil

1 Heaping TBS of ground Jalapeno powder

10 - Jalapeno's seeded and chopped

14 oz of Extra Sharp grated Cheddar cheese

2/3 cup of water

Not going to bore you with the stuffing and mixing.

Here they are in my Bradley. Running PID 130-170 with 3 hours of Hickory.

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sam3
Jul 24, 2013

9 hours later, and IT of 152, they bloomed for a while in the basement.

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sam3
Jul 24, 2013

Refrig overnight in a paper bag. Looks good.

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sam3
Jul 24, 2013

Money shots.

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sam3
Jul 24, 2013

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sam3
Jul 24, 2013

Thanks for looking.

smokinhusker · Jul 24, 2013

Looks fantastic and thanks for the recipe! How did you end up with elk in PA? Did you get one of the few hunting tags?

The 2 of us have 4 elk tags this year here in CO. I can't wait!

sam3 · Jul 24, 2013

SmokinHusker said:
Looks fantastic and thanks for the recipe! How did you end up with elk in PA? Did you get one of the few hunting tags?

The 2 of us have 4 elk tags this year here in CO. I can't wait!

Hi Alesia. The meat was given to me from a friend who took a nice bull in New Mexico last year. I think it was at Ted Turner's ranch.

I give him some S.S. and he keeps giving me meat. It's a good tradeoff for the both of us.

Good luck in CO this year!

daveomak · Jul 24, 2013

Looks mighty good to me..... Dave

smoking b · Jul 24, 2013

IMG_03641_zps6d9d5ba3.jpg

sam3
Jul 24, 2013

That looks like some great summer sausage!

I need to find a source for more elk now

up in smoke · Jul 24, 2013

Pardon me! I just stepped on my tongue....that looks great! Thanks for the inspiration, makes me wanna get back to makin sausage again!!

deersmoker58 · Jul 24, 2013

Consider using some of the high tempature cheese that is available. It wont melt.
Also, to keep the casings tight, start with your temp at 100 and then gradually move it up to 170 over several hours.

I have made SS many times using venison. see link below:

http://www.smokingmeatforums.com/t/115409/venison-summer-sausage-in-mes-40

millerk0486 · Jul 24, 2013

That sausage looks really good! Has anyone ever tried to make sausage like that on a WSM? I've never made sausage before, but I'd like to give it a try sometime.

turnandburn · Jul 24, 2013

that looks bomb dot com! just jumped off jet and started looking for a drool rag! haha. thanks for sharing.

sam3 · Jul 24, 2013

deersmoker58 said:
Consider using some of the high tempature cheese that is available. It wont melt.
Also, to keep the casings tight, start with your temp at 100 and then gradually move it up to 170 over several hours.

I have made SS many times using venison. see link below:

http://www.smokingmeatforums.com/t/115409/venison-summer-sausage-in-mes-40

I don't use Hi Temp at all anymore. As long as I cube my extra sharp, it stays in tact.

Here are some snack stiks I made recently with Extra sharp White Cheddar. The cheese stayed nice and firm.

But thanks for the suggestion.

2012-10-07043605.jpg

sam3
Jul 24, 2013

ats32 · Jul 24, 2013

You guys answered the questions for me!

I was going to ask if it was high temp cheese and if high temp is always needed. It's so damn pricey!

BGKYSmoker · Jul 24, 2013

Always looking good Sam

smoking b · Jul 24, 2013

I haven't had the chance to try it yet but a lot of people have had good luck with Kraft Crumbles in place of high temp cheese as well...

ats32 · Jul 24, 2013

^ Good to know. I'm going to try my first summer sausage sometime within a month or so.

sam3 · Jul 24, 2013

Smoking B said:
I haven't had the chance to try it yet but a lot of people have had good luck with Kraft Crumbles in place of high temp cheese as well...

I've heard of it too. Can't seem to find it in my neck of the woods.

I bought one of those cheese cuber's from Amazon. It can do 1/4" or 1/8" cubes. I think Nepas has one too. They work real well.

I usually cube my cheese. I got lazy on this batch and went with grated instead.

fgavitt · Jul 24, 2013

At the risk of sounding ignorant...CBP is crushed Black Pepper right?

smoking b · Jul 24, 2013

FGavitt said:
At the risk of sounding ignorant...CBP is crushed Black Pepper right?

Cracked Black Pepper

ats32 · Jul 24, 2013

FGavitt said:
At the risk of sounding ignorant...CBP is crushed Black Pepper right?

Chicken Base Pudding

millerk0486 · Jul 24, 2013

Customs & Border Protection

sam3 · Jul 24, 2013

Smoking B said:
Cracked Black Pepper

Correct. Thanks Smoking B.

Elk Jalapeno Cheddar Summer Sausage..

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