Jalapeño cheese venison sausage made

Discussion in 'Sausage' started by crankybuzzard, Nov 29, 2014.

  1. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Made 40 pounds of this stuff yesterday and smoked last night. Deer from Thanksgiving night, homegrown jalapeños, hi temp cheese from my local distributor. I'll let the pics talk from here.

    Damn I love my hobbies! They play so well together!
     
  2. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Nice!

           [​IMG]  
     
  3. dingo007

    dingo007 Smoking Fanatic

    Awesome!.....I make an Elk, Jalapeno and Cheese sausage very similar.....It's mine, family and friends favorite! Care to share the recipe? I'm always looking for venison recipes!
     
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Very nice CB..............Looks like some hot stuff.......[​IMG]
     
  5. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks very nice. Great Job
     
  6.         Looks Great,

                    Ernie
     
  7. reinhard

    reinhard Master of the Pit OTBS Member

    Man those look real awesome!!!  Great job!!.Reinhard
     
  8. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Oh yeah.... Yum !

    :beercheer:
     
  9. X2....have a freezer full of elk and deer and would love to try that right there!
     
  10. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Nice job !  looks excellent ,did you shoot the deer thanksgiving NIGHT? [​IMG]
     
  11. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks all! It's not as hot as the last batch was, but my peppers this year didn't all turn out the same either, some of my jalapeños taste more like bells, no clue why, but great flavor!

    The recipe is easy. The one I use is for an 8 pound batch, the items in parentheses are the measurements we used this time for each 20 pound batch. Mixing 40 pounds by hand all at once would be a PITA.

    Jalapeño cheese deer sausage

    60/40 deer to butt. (12 deer 8 butt)

    Cure #1 to weight (22 grams)

    2 Tbs dark brown sugar (5 tbs)

    1 heaping Tbs chipotle powder (2 heaping tbs)

    1 1/2 tsp granulated garlic (4tsp)

    1 tbs mustard seed (3 tbs)

    1/2 pound hi-temp cheddar (1.5 pounds)

    5 blanched jalapeños (10)

    As for the deers time of departure, I should have said thanksgiving evening, yeah, she went down just before sunset. :sausage:
     
  12. I am going to do this. Any special advice on prep and smoking?
     
  13. This looks delicious! I'm grinding some deer up tonight, might put some aside for this. Thanks for posting.
     
  14. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    The main thing I do is to mix the 2 meats together, and then I poured 1/2 cup of beer (porter) and 1/2 cup of cold water into a bowl, and then stirred in my dry seasonings. Slowly mix in the wet seasoning mix to the meat, and then do a patty fry test for seasoning. If it's good, carry on, if it needs more of something, add it and mix/test again.

    After you're happy with the flavor, mix in the jalapeños and the cheese. Patty fry test if desired.

    I then stuff into hog casing. Sometimes I let them rest overnight, but these went straight into my smoker at 130 degrees for an hour with no smoke, after an hour, I bump the temp to 150 and light my Amazen pellet tray. This one was a combination of apple and pecan pellets. After an hour at 150, I bump 10 degrees every 30 minutes until I'm at 170, cook to an IT of 165. Drop in an ice water bath for 5 minutes, and then vac pack.

    That help?

    Also, since I use a manure based fertilizer in my garden, I blanch ALL of my fresh veggies and/or herbs before using in sausage. Overkill, maybe, but I like being safe.
     
  15. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Well done Cranky. Awesome looking sausage. I'll be over shorty for a taste test! B  [​IMG]
     
  16. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

     
  17. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Cranky those sure look good, I have two more weekends Muzzleloader to get a deer yet. NICE JOB!!!!

    A full smoker is a happy smoker 

    DS
     
  18. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I've never been muzzleloader hunting, but it's on my list to do! Last year was my fist for crossbow. Since scoring with it, maybe it's time for me to look into the black powder!
     
  19. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Awesome thread CB, I gotta try some of this with my deer.... But that'll be after this weekend, still trying to chase elk with the muzzleloader ! They are in much better shape than me ! :biggrin:

    Thanks for posting your recipe !

    :beercheer:
     
  20. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That's why I love deer hunting in Texas...  I don't have to roam around looking for them!  Most of the time, I try and wait for the critter to get in the perfect location before I take my shot.  Oh, the perfect location is adjacent to the truck trail I have going from the front of the property to the back...  Drop them there, pull up the truck, load them and go.  No following, dragging, or extra effort!  [​IMG]

    I try and share all of my recipes in hopes that others will do the same.  Each year I find something new from other folks that really makes a difference in my cooks!  [​IMG]
     

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