- 207 Posts. Joined 12/2015
- Location: North Idaho
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Venison Jalepeno Cheese Germans (smokies)
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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
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.
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.
Is there a way to save your favorite posts/recipes on here for later reference?