Elk Summer Sausage "Jalapeño Cream Cheese"

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