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Jalapeno and chipotle venison summer sausage qview

post #1 of 6
Thread Starter 

I have seen a lot of this recipe on the forum and had to do it.  I followed this recipe http://www.smokingmeatforums.com/t/129128/jalapeno-cheddar-venison-summer-sausage

 

I changed a few things.

 

I used 4 lbs of venison and 2 lbs of the fattest pieces of pork butt.

 

I added 8 oz of home cured bacon.

I also used high temp chipotle chedder cheese. 

 

I smoked with apple wood for 8 hours at temps between 70/95 degs. Then slowly raised the temp about every half hour for 4 hours.  I preheated the oven to 200 degs and moved the sausages.  I moved the sausage directly to an ice bath once the IT was 165.

Let it rest in the fridge over night.

 

This is my first summer sausage and I can say it wont be the last. Thanks for looking.

 

 

 

700

 

 

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post #2 of 6

I'll bet that bacon really added something. Looks great!
 

post #3 of 6
Thread Starter 
Quote:
I'll bet that bacon really added something. Looks great!

Oh ya.. I have been curing bacon now for a little over a year.  Once you start you can stop.  I save the trimmings (after curing) for the sausage.  I have been adding small amounts to all of my sausage.  Usually follow the 80/20 rule meat to fat.  So I would use 1.5 lbs of fat and .5lbs of bacon.

 

Thanks again for looking. 

 

Love this stuff.

 

Aaron.

post #4 of 6
Looks real good!!!!



~Martin
post #5 of 6

Really nice Aaron - Thats what I'm talking about!

 

drool.gif

post #6 of 6

I certainly am going to try the bacon route on my next batch ...thanks fella !

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