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doing a batch of jalapeno and cheddar venison summer sausage.

post #1 of 14
Thread Starter 

the Jalapenos are ready in the garden , so I took some venison and pork out of the freezer to whip up a batch

of jalapeno and cheddar summer sausage. the high temp cheddar I got this time also has some jalapeno in it too so I am hoping for a really nice taste. this will be about a 30# batch and Im stuffing it into 3" casing and will smoke over hickory.

I will post some pics later of the process

more to come

post #2 of 14

I'll be watchin this one !!

post #3 of 14

sounds good, cant wait!!

post #4 of 14

What a great flavor combo, my compliments. It's all good my friend.

post #5 of 14
Thread Starter 

they are in the smoker 7 full and one 3/4 stick. will finish up late tonight and then cool.

pics of finished product tomorrow

thanks for watching

the ingrediants

venison and pork. I forgot to put the 2# of beef fat in the pic.

jap summer sausage 001.jpg

all cubed up and fresh jalapenos added

jap summer sausage 002.jpg

all ground and high temp jalapeno cheddar added

 

jap summer sausage 003.jpg

 

 

stuffed and in the GOSM

 

 

jap summer sausage 004.jpg

 

finished product tomorrow

thanks for watching

post #6 of 14

I've always wanted to see the summer sausage process! I'll be interested to see the finished product! 

 

Where did you get the casings?

post #7 of 14
Thread Starter 

Here is the finished product.

it turned out great, It passed the wife's taste test

and she said it was as good as any I have made so

Im happy

 

this batch was 20# of venison,8# pork butt and 2# of beef fat. I about 18 jalapeno peppers, and 8 cups of high temp Jalapeno cheddar

jap summer sausage 005.jpg

close up

jap summer sausage 006.jpg

they took 10 hours to reach 152* 5 hours of smoke in the GOSM @ 150* and 5 hrs in my Alto Shaam oven @175*

post #8 of 14
Thread Starter 


 

Quote:
Originally Posted by New2Que View Post

I've always wanted to see the summer sausage process! I'll be interested to see the finished product! 

 

Where did you get the casings?


I got the casings from the sausage maker .com

they are 3"x 24"mahogany synthetic fibrous casings.

they come 20 to a bundle for about 16.00

stuffed weight of each stick was around 4.25#s

I tie one end and use a hog ring to seal the other

I stuff them with my enterprise sausage stuffer.

post #9 of 14

your my hero   any chance of pm'in me the whole recipie???

post #10 of 14

Uncle,

Those look fantastic!!!!

They have a lot of "Droolability"

 

May I ask how much smoke gets through that type of casing?

 

 

Thanks,

Bear

post #11 of 14
Thread Starter 


 

Quote:
Originally Posted by Bearcarver View Post

Uncle,

Those look fantastic!!!!

They have a lot of "Droolability"

 

May I ask how much smoke gets through that type of casing?

 

 

Thanks,

Bear

 

they are fibrous casings and the smoke gets through perfectly

 I smoke them for about 5 hrs with a  healthy  load of hickory.

Of course some of that time the TBS is almost un-noticeable  but I can

tell its there

post #12 of 14

OH YA!  That is looking good.  Can 't wait till this fall, and I'll be making some also. 

post #13 of 14

Very nice ss. I am going to try to make some soon for the first time but am contiplating on how to cook it. You said you moved it to another cooker during the cooking process. Why was that move made?

post #14 of 14
Thread Starter 
Quote:
Originally Posted by boykjo View Post

Very nice ss. I am going to try to make some soon for the first time but am contiplating on how to cook it. You said you moved it to another cooker during the cooking process. Why was that move made?


Mainly for convenience and able to control temp and humidity perfectly

after about 5  hours in the smoker it has all the smoke its going to take and since all I have now is a GOSM that deosnt have a thermostat I have to keep a close eye on my maverick thermo and water pan to make sure it all stays good.

but when I move it to my slow roast  even heat electric oven it is all controlled perfectly and automatically

so all I need to do is monitor the internal temp and when it hits 152 its ready for the cold shower

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