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Venison Jerky and Summer Sausage with Olives,Cheese, Pimento, Jalapeno

post #1 of 16
Thread Starter 

A few pictures from this last weeks smoke. Venison Jerky first, then the summer sausage  with Olives,Cheese, Pimento, Jalapeno.
26 hrs on the jerky @ 120 degrees, and 12 hr on the summer sausage.., took it to 152-155 a little at a time.

 

 

jerky in fancy gold vac bags from one of the sponsors on SMF

 

 

 

 

 

Now for the SS

 

Rytek Kutas book supplied my recipe., and I might add it is stable and consist ant.

80/20 mix venison/pork fat trimmings

 

Drained the water and juice off the jalapenos, olives and pimentos,folded them in gently last.

 

The venison here was ground twice while almost frozen,

 

 

I had pre ground the fat and froze again, wanted to add it frozen so it would not "smear" when mixing.

 

 

Ran out of fermento so I substituted powdered buttermilk for my binder.

 

 

All mixed and ready to stuff right away.

 

 

 

Just 5 chubs - plenty of work for one person here.

 

 

The best part is yet to come.

 

 

Todds little "gadget" as he calls it.

 

 

Many hours later into the ice bath till it cools to about 110 or so.

 

 

 

After resting for 24 hrs in the cooler see below.

Now for the money shots:.....

 

 

not crumbly at all, in fact it was quite moist and no fat-out at the bottom of the casing.

These were 2-1/2" casings

 

 

the gold vac seal bags came  from one of SMF sponsors. I might add that they seal just fine on my cheapo sealer

 

poor lighting in this one, sorry.

 

thank you in advance for kind comments folks. Merry Christmas to ALL.

 

HT

post #2 of 16
everything looks great HT!

Points!
post #3 of 16

Well shit, that's a really nice job you did with this!

post #4 of 16
Thread Starter 
Quote:
Originally Posted by BigTrain74 View Post
 

Well shit, that's a really nice job you did with this!


Thank you for the kind words. The packaging really makes it shine too.

 

 

HT

post #5 of 16

Points to you sir! Looks like your Holiday shopping is taken care of.

 

Were the olives overpowering and did it add extra saltiness? 

 

Question about your jerky drying time? 26 hrs seems like a long time. I just did 5lbs of top round strips about 1/4 inch thick. I smoked them at 130-160 for 5 hours for great texture. Obviously you have a lot more than 5lbs there, but why not bump up the temp a little to speed things up? 

 

I've done jerky in my dehydrator which goes to 140* max and usually only takes me 6-7 hours. I know the dehydrator is going to speed up the drying time, but I would still think 26 hrs is an awfully long time for jerky. I'm guessing you didn't have smoke going the entire time correct? You obviously know what your doing and it looks like it turned out to your liking so I wouldn't change anything, just wanted to know more about your 26 hr method. 

 

-MeatSweats

post #6 of 16

Where have you been?

 

As always, it all looks wonderful!  I love the way your SS turns out each year.  Each year I say I'm going to try that, but I haven't had the nerve yet!  :laugh1:

post #7 of 16

Man o man that looks good!

 

Great job as always!

 

Point!

 

Al

post #8 of 16
All looks great! Merry Christmas!
post #9 of 16
Thread Starter 
Quote:
Originally Posted by Smokin Jay View Post

All looks great! Merry Christmas!

 

Quote:
Originally Posted by MeatSweats86 View Post
 

Points to you sir! Looks like your Holiday shopping is taken care of.

 

Were the olives overpowering and did it add extra saltiness? 

 

Question about your jerky drying time? 26 hrs seems like a long time. I just did 5lbs of top round strips about 1/4 inch thick. I smoked them at 130-160 for 5 hours for great texture. Obviously you have a lot more than 5lbs there, but why not bump up the temp a little to speed things up? 

 

I've done jerky in my dehydrator which goes to 140* max and usually only takes me 6-7 hours. I know the dehydrator is going to speed up the drying time, but I would still think 26 hrs is an awfully long time for jerky. I'm guessing you didn't have smoke going the entire time correct? You obviously know what your doing and it looks like it turned out to your liking so I wouldn't change anything, just wanted to know more about your 26 hr method. 

 

-MeatSweats


i prefer to dry my jerky real slow, always afraid I'll "cook it " instead of drying it., kind of like drying it in the summer sun ,,I put smoke on it for 4 hrs after it has been in for the first 1-1/2. Ido the bend test and pull them out as they get done.-----On the SS --Olives, japs, and pimentos rinsed and drained overnight, no added saltiness or much inthe way of moisture. Kind of turns out like an olive loaf type meat..

post #10 of 16
Thread Starter 

Thank all you guys for the kind words and points.Merry Christmas to ALL.

 

HT

post #11 of 16

Look really great! How does Jalapeno and olives work together? =)

 

 

All the best!

 

Karl - En grillfantast från Sverige

post #12 of 16

Great looking products! Points, HT.

 

Disco

post #13 of 16

Looks fantastic HT - I can smell it from here.

 

Those are some great holiday snacks!

post #14 of 16
Thread Starter 
Quote:
Originally Posted by Karl Ahgren View Post
 

Look really great! How does Jalapeno and olives work together? =)

 

 

All the best!

 

Karl - En grillfantast från Sverige


It is like a olive loaf sandwich style. A different taste in each bite instead of just plain old summer sausage.

post #15 of 16
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

Great looking products! Points, HT.

 

Disco

They did come out quite well and at this point have disappeared fast.

Thanks again for the point Disco. I know it has gotta be darn cold now in you neck of the woods.

Quote:
Originally Posted by redheelerdog View Post
 

Looks fantastic HT - I can smell it from here.

 

Those are some great holiday snacks!

The Summer Sausage is almost gone too, may have to do another batch this week before Christmas. Thank you for the comments.

post #16 of 16

Your summer sausage looks great!   It sounds like something I would find really tasty.    Oh, and your jerky looks outstanding.

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