Elk Jalapeno Cheddar Summer Sausage..

Discussion in 'Sausage' started by sam3, Jul 24, 2013.

  1. sam3

    sam3 Smoking Fanatic

    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.


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


    Refrig overnight in a paper bag. Looks good.


    Money shots.



    Thanks for looking.
     
    rish likes this.
  2. 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!
     
  3. sam3

    sam3 Smoking Fanatic

    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!
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Looks mighty good to me.....    Dave
     

  5. That looks like some great summer sausage!  [​IMG]    I need to find a source for more elk now [​IMG]
     
  6. Pardon me! I just stepped on my tongue....that looks great! Thanks for the inspiration, makes me wanna get back to makin sausage again!! 
     
  7. millerk0486

    millerk0486 Meat Mopper

    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.
     
  8. that looks bomb dot com! just jumped off jet and started looking for a drool rag! haha. thanks for sharing.
     
  9. sam3

    sam3 Smoking Fanatic

    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.

     
  10. ats32

    ats32 Smoking Fanatic

    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!
     
  11. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Always looking good Sam
     
  12. 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...
     
  13. ats32

    ats32 Smoking Fanatic

    ^ Good to know. I'm going to try my first summer sausage sometime within a month or so.
     
  14. sam3

    sam3 Smoking Fanatic

    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. [​IMG]
     
  15. fgavitt

    fgavitt Newbie

    DFW
    At the risk of sounding ignorant...CBP is crushed Black Pepper right?
     
  16. Cracked Black Pepper  [​IMG]
     
  17. ats32

    ats32 Smoking Fanatic

    Chicken Base Pudding
     
  18. millerk0486

    millerk0486 Meat Mopper

    Customs & Border Protection
     
  19. sam3

    sam3 Smoking Fanatic

    Correct. Thanks Smoking B.
     

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