Venison,Cheese and jalepeno summer sausage

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

bamafan

Smoking Fanatic
Original poster
OTBS Member
Jun 4, 2008
823
25
Crestview Fl
Been MIA for a while been working away from home. Time to clean out the freezer so decided to make some summer sausage from my daughters deer from last year. Used Excalibur premix for this batch. Turned out really well last time. Sorry for the crappy pictures!

 20 pounds of venison, jalapenosps, and cheese.


5 pounds of fresh ground pork


Mixed up and ready to go. 5 pounds of cheese and 3 jars of diced jalapenos.


Ready for stuffing. 3 pound chubs


Ready for the smoker tomorrow. 100% chance of rain,. May have to wait til Saturday


Can see the peppers thru the casings. I sure hope it turns out ok.


Pictures from the smoker to follow hopefully tomorrow.. Thanks for looking. RTR!
 
Been working out close to your neck of the woods Brian. Point Mugu NAS. about an hour and a half north of LA. Loved the weather but was ready to come home!
 
It was my daughters first deer and Jerry was gracious enough to let her hunt at his place. She is was 15. Now she thinks she wants to archery hunt.
biggrin.gif
Not quite the same up in a tree than a nice shooting house!
 
Yes, all looks real good...plenty of Japs seems like. Is that hi temp cheese?? and if so how do you like it? I've heard mixed reviews on price vs quality vs not worth it and am curious for my own future use......Willie
 
Chef this is the first time I've tried it on my on so will see how it turns out. I know there was some summer sausage made at the North West Florida gathering a couple of years back that had the high temp cheese and it was good. The last time I did some snack sticks with cheese I just diced up a block. Didn't melt down but my sausage smoker only goes to 180.
 
As I always say " A full smoker is a happy smoker" and yours looks is going to be happy, happy happy LOL Great job. I will be watching this one closely 

DS
 
Rain is done and in she goes. 2 amazing smokers filled with hickory and pecan. Started it at 100 degrees for an hour with no smoke. Pid controller should bump 10 degrees every hour until it gets to 180 and then hold it there. will pull it at 155. Should be about a 12 pack from now :biggrin:
 
Cheese and Japs make the world go round..............SS looks great tim
 
Thanks Joe! Finally broke down and ordered me a maverick so I can be even lazier! Watch the temps from my recliner
 
 
Chef this is the first time I've tried it on my on so will see how it turns out. I know there was some summer sausage made at the North West Florida gathering a couple of years back that had the high temp cheese and it was good. The last time I did some snack sticks with cheese I just diced up a block. Didn't melt down but my sausage smoker only goes to 180.
OK....well, it looks real fine in there and distributed well....nice job all around.....Willie
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky