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Elk Summer Sausage "Jalapeño Cream Cheese" - Page 2

post #21 of 28

Looks great, no bull for me Close but couldn't get the job done. Cheese looks great, Nice job. 

 

DS 

post #22 of 28

Nice hunt! Tell me more about the cream cheese and ingredients. I harvest each year and I've never tried that particular ingredient combination.

post #23 of 28

I am wanting to make a batch of venison SS and if you could share that recipe I would be most grateful, thanks and great bull. I guess what I am after is how you got the cream cheese to stay together like that. Maybe cube and freeze???

post #24 of 28
Thread Starter 
That is correct I sliced and diced the cream cheese then it went into the freezer. I used beef fat instead of pork so I didn't have to heat it to 165. I used about three pounds of Jalapeño and the same amount of cream cheese with a 25lb batch of sausage.
post #25 of 28

Thank you mike. I will give that a try later today after the game.

post #26 of 28

from wa my son got a 4x5 with bow, I'm modern starts nov 1 plan on getting mine also have it tied to a tree LOL sure would like your prosses in making the sausage

post #27 of 28
Quote:
Originally Posted by MoneyMike View Post

That is correct I sliced and diced the cream cheese then it went into the freezer. I used beef fat instead of pork so I didn't have to heat it to 165. I used about three pounds of Jalapeño and the same amount of cream cheese with a 25lb batch of sausage.

MM, you can stop at 145 for pork now as our feds now say its safe  !:icon_smile:

post #28 of 28

ok I did it. Finished smoking it last night. I chose to cold smoke it for 8 hours and then into the little cheif for a couple hours to 100 degrees, then into the UDS as low as I can get it at 175 degrees until internal of 155. I got done after my bedtime last night so it is hanging in the kitchen as we speak. Will get some pictures when I get home. Can't wait to try it.

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