Jalapeño cheese venison sausage made

azbohunter · Dec 8, 2014

CrankyBuzzard said:
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!

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!

I have a friend in Texas who invited my over for archery hunt several years ago. His comment was "in Texas we call it harvesting not hunting". That was funny......but I like dropping them near the road too!

crankybuzzard · Dec 8, 2014

azbohunter said:
I have a friend in Texas who invited my over for archery hunt several years ago. His comment was "in Texas we call it harvesting not hunting". That was funny......but I like dropping them near the road too!

He's correct, where I have my property in East Texas, it's more of a harvest for sure.

bigtrain74 · Dec 8, 2014

I love these crank! Nice work!

timberjet · Dec 8, 2014

Looks awesome. I made pretty close to the same recipe a while back. Very good.

westby · Dec 8, 2014

Well done! They look fantastic.

blacklab · Dec 14, 2014

looks delicious

nevrsummr · Dec 18, 2015

Great job and great thread. I particularly liked the fry test, why didn't I think of that? As far as the jalapeño, I've been told less water equals hotter jalapeños. Also, you can boil all of the heat out of a jalapeño, so the blanch might be responsible for a small amt of heat loss. Do you keep the seeds in? Just ideas

Thanks

crankybuzzard · Dec 18, 2015

nevrsummr said:
Great job and great thread. I particularly liked the fry test, why didn't I think of that? As far as the jalapeño, I've been told less water equals hotter jalapeños. Also, you can boil all of the heat out of a jalapeño, so the blanch might be responsible for a small amt of heat loss. Do you keep the seeds in? Just ideas

Thanks

Hi there!

The patty fry test won't give you the exact flavor at the end of the smoke, but it'll sure tell you if you need more of something OR if you've used too much salt. It's easy to add more meat, but impossible to remove salt!

Never thought about the blanch removing heat, that's a good point. Sometimes I'll leave some seeds, but it depends upon who it's being made for.

reinhard · Dec 19, 2015

I agree with CB also as far as the fry test. Great tool to have as far as adjustments to make if any. Blanching or frying jalapenos first before using in sausage will decrease the heat factor for sure. I've left a few with seeds in a mix before as well after trial and error with my level of heat that I wanted. Reinhard

worktogthr · Dec 19, 2015

Cranky... You are my hero! Haha you are unstoppable. You produce so many smoked goodies you should be running a business. Either that or you have the luckiest friends and family around! Great smoke again! Points! I have a ton of cubed up chicken thighs in my freezer, might have to try a chicken version of this! POINTS!

hoity toit · Dec 19, 2015

Dang 40 pounds, you must have been tired. Hope you had some helpers. And by the way it looks really nice. The last batch I made i put too much cheese in it thinking more would be better because I like cheese, but I was wrong. Yours looks just right in the pic. Good job fellah !

HT

crankybuzzard · Dec 19, 2015

Sorry for the confusion folks, this batch was from last year. Someone asked a question and I answered. That's what brought it out of hiding.

Oh, I did have help. This was at one of our sausage making fests we have a few times each winter.

nevrsummr · Dec 19, 2015

20151218_163734.jpg

nevrsummr
Dec 19, 2015

made these up yesterday and they are delicious. We have always used dehydrated jalepeno and have good results. Feel like I can accurately predict the heat by how many ounces we use. Fresh jalepeno seems to be very inconsistent in spiciness.

I would like to hear comparisons from someone who has tried both. Also, the casings are a little tough on mine. Any good suggestions there?

hoity toit · Dec 19, 2015

nevrsummr said:
20151218_163734.jpg

nevrsummr

Dec 19, 2015

made these up yesterday and they are delicious. We have always used dehydrated jalepeno and have good results. Feel like I can accurately predict the heat by how many ounces we use. Fresh jalepeno seems to be very inconsistent in spiciness.

I would like to hear comparisons from someone who has tried both. Also, the casings are a little tough on mine. Any good suggestions there?

What kind of casing you using, beef or pork? beef is tougher. BTY fresh japs can be a suprise bc you never know till you taste 'em.

nevrsummr · Dec 19, 2015

We used pork casings. It's venison sausage with a little beef suet. German sausage recipe.

bcrisco · Dec 20, 2015

Looks awesome!

tjmitche · Dec 21, 2015

CB,

With late muzzleloader opening today in Iowa, between my two daughters and I, we've got 6 tags we can fill. Some of that will definitely be turned into this.

Looks fantastic.

Dang, I shouldn't read this stuff right before lunch!

T

wkwa · Dec 22, 2015

nevrsummr said:
20151218_163734.jpg

nevrsummr

Dec 19, 2015

made these up yesterday and they are delicious. We have always used dehydrated jalepeno and have good results. Feel like I can accurately predict the heat by how many ounces we use. Fresh jalepeno seems to be very inconsistent in spiciness.

I would like to hear comparisons from someone who has tried both. Also, the casings are a little tough on mine. Any good suggestions there?

Can you please share how much dehydrated flakes that you are using by weight to get particular heat levels. I just bought some and am trying to get a guideline on how much to use.

Thanks

Ken

nevrsummr · Dec 22, 2015

Hi Ken, out of respect for CB I won't hijack his thread. He made some awesome product here. I will try to get my own post up in a few days and will pm you. Thanks

crankybuzzard · Dec 22, 2015

nevrsummr said:
Hi Ken, out of respect for CB I won't hijack his thread. He made some awesome product here. I will try to get my own post up in a few days and will pm you. Thanks

Actually, I appreciate the thought, but I and many others would love to know about this. I've never tried the dehydrated japs. This is a learning forum and I'm all about sharing knowledge.

So, if you start a thread about them, please link to it from here so I don't miss it.

Jalapeño cheese venison sausage made

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