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Venison Jalepeno Cheese Germans (smokies)

post #1 of 9
Thread Starter 
A quick recipe for fantastic deer sausage. I have been told by many long time hunters it's the best they have had. This is just a brief guideline.
post #2 of 9

Venison, jalapenos, cheese...  I'm betting it is good!

post #3 of 9
Thread Starter 
25 Lb Batch.

I use a German sausage mix, there is a well known one in our area that is delicious.

Dehydrated jalapeño with seeds:
(I like it spicy so 3.8 ounces is all I can handle) 3 oz. For a mild to medium heat.

2.5 lbs cheese in 1/4 " cubes. Not hi temp.
20% beef suet

Grind, then mix, then stuff. Smoke with your favorite wood.
Edited by nevrsummr - 12/23/15 at 8:56am
post #4 of 9
Thread Starter 
Thanks CB. Did u still want me to link to your post?
post #5 of 9
Quote:
Originally Posted by nevrsummr View Post

Thanks CB. Did u still want me to link to your post?

Yeah, put a link in my post to this one.  A lot of folks may not look in the wild game section, and there has been quite a bit of interest in the use of dehydrated jalapenos lately.

 

I ordered some last night.  

post #6 of 9
Thread Starter 
I really liked the look of your, would like to experiment with a mixture of fresh and dehydrated. Perhaps you would get more flavor out of the fresh. And the red color would be a nice addition.
post #7 of 9
Thread Starter 
The casings are a bit shriveled and a bit tough. Anyone have suggestions to solve this? I used pork casings and they were stuffed to the max. I did not ice bath as I don't know what the purpose if that is. Thanks
post #8 of 9
Quote:
Originally Posted by nevrsummr View Post

The casings are a bit shriveled and a bit tough. Anyone have suggestions to solve this? I used pork casings and they were stuffed to the max. I did not ice bath as I don't know what the purpose if that is. Thanks

The ice bath will help some with the shrivel, but the toughness may be from not prepping the casings correctly.  How did you do it?  boykjo has a great tutorial.  This is definitely the way to prep before use.  http://www.smokingmeatforums.com/t/159729/how-to-handle-natural-casings

 

The main purpose of the ice bath is to stop the cooking action of the sausages when you remove them from the smoker.  You want the IT to drop below 100 degrees as soon as you can.

post #9 of 9
Thread Starter 
Wow! Great link! I had searched it but hadn't found that link. Everything I read was pointing to the prep, but I thought it was in the cookING process. Now I can see it is in the prep. Thanks so much.

Is there a way to save your favorite posts/recipes on here for later reference?
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