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Jelepeno, Cheddar summer sausage

post #1 of 21
Thread Starter 
I did up a batch of Jalapeno and cheddar venison summer sausage last night. I was kind of beat and didnt get any pics of the prep, but here they are over hickory in the GOSM. they are running about 160* now after 2 hrs @ 140* will pull them T 152* the small one will be done first Im sure. the other 6 will take longer as they are larger diameter.
I will post more Qview of the finished product after they cool over night
thanks for looking.

post #2 of 21
Tis the season for some wonderful SS..PDT_Armataz_01_37.gif
post #3 of 21
Those are lookin real good!!!!! PDT_Armataz_01_34.gifBut no pics of the prep????? eek.gificon_sad.gif
We need a tutorial, complete with pics.......wink.gifbiggrin.gif
post #4 of 21
Looking good....sounds like a winner.....
post #5 of 21
Looks really good. You say after 2 hours smoking @ 160* they are already up to 140*?

I'm currently smoking 10# of SS and started out at 6 AM this morning @ 125* for the first 4 hours, then kicked up to 160-165. After 8 hours smoking, they are stuck on 133* (smoker at 165* +/-). They have been for 2 hours. Tested with a different thermometer and got the same reading.

I am keeping a set of time lines to chart this. (homemade drum smoker.....a gasser).
post #6 of 21
They look good really good. I wish you would have taken some prep Qview but thats alright this time the next time we will...........
post #7 of 21
Thread Starter 
After 2 hrs of 140* smoker temp I ramped the smoker to 160*
no, the sausage is not at 140*
In fact right now after 7.5 hrs they are sitting at about 138*
have to be patient and not turn up the smoker they will come up.
Im using a GOSM and temps are holding steady in the smoker
I have not added any more chips I had good smoke for 5+ hrs now its just cooking.
I will post when they are done.
good luck with yours
post #8 of 21
they look great Unc. I'm looking forward to the finished product.
post #9 of 21
Waitin fer dat big finish......
post #10 of 21
Thread Starter 
they were finally done at about 9:30 last night
they took about 13 hrs.
I cooled and refrigerated. I will take some shots of it sliced up later today after church stay tuned!
post #11 of 21
will be waiting
jalapeno ss yum yumPDT_Armataz_01_34.gif
post #12 of 21
Thread Starter 
ok, here it is, the final product after cooling overnight.
It turned out great. just the right hint of jalapeno taste and little to any heat.
I used regular shreaded sharp cheddar and some of it melted a little but still turned out good. think I will try crumbled or cubed cheddar next time.
I still dont think its worth the expense of the high temp cheese.
I am also going to always make the larger diameter from now on.
I will save the smaller casings for salami or pepperoni.
thanks for looking!

post #13 of 21
Looks Great to me...PDT_Armataz_01_37.gif
post #14 of 21
Well it's about time!!!!! LMAO biggrin.gif
Lookin good!!!!!! PDT_Armataz_01_37.gif

Are those air pockets I see???? If so, were they do to the cheese melting???
post #15 of 21
looks tasty to me thanks for the qview
post #16 of 21
Thats some good lookin SS! Great job, thanks for the Q-view I love it when you see some good products come to life... PDT_Armataz_01_37.gif
post #17 of 21
Great looking SS there. I'm glad to hear regular cheese works pretty good. I will probably cube my own as well.
post #18 of 21
Thread Starter 
yes, a few little air pockets due to cheese melt.
I will cube the cheese next time instead of using course shreded
post #19 of 21

Looks great

How about the receipe, I have some ground venison that I need to thaw out and use pretty soon. How long did it take for those to get to temp?
post #20 of 21
Thread Starter 
summer sausage recipe out of Rytek's book
then I added the cheese and jalepanos
I have a 30# batch total 20# venison, 10# pork butt
I used 12 fresh jalepanos, seeds removed an chopped
and 4 cups of course shredded sharp cheddar cheese
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