Thanks
H
HushyQ
for giving me the motivation and posting about your TX style Jalapeno and Cheese sausage (here: https://www.smokingmeatforums.com/threads/2nd-attempt-at-jalapeño-cheddar-sausage.325176/)
It was a very close to a perfect 1st attempt and I might just nail it on attempt 2. QView and then the writeup:
I used H HushyQ 's recipe as a starting guide and made a few small changes when comparing to my other TX style sausage (TX Hot Link).
These were made with about meat at a 3 : 2.5 Venison meat (white tail) to Wild Hog Pork Meat and store bought pork fat and I think a little bit of beef fat I had left out that completed like 4-6 oz of weight I needed to make 10 pounds of sausage lol.
TX style sausages are generally done with both pork and beef. Good clean Venison tastes like very lean beef unless they've been eating a bunch of strong things which mine were not.
The flavor is pretty close to that of my favorite TX style smoked sausage at some BBQ houses (The Hard Eight BBQ house has the best of this style in my area!).
I used dehydrated/dried jalapeno I bought online. I had the desire to just dry some myself but didn't have the time so just bought 1 pound of the stuff.
I bought some blocks of Extra Sharp chedder and cut them in little squares and let them dry a bit in the garage fridge on parchment paper for 3 days, this was perfect! BUT it lost some weight while drying (and me snacking lol) so I had to add some more to get to 1 pound of cheese by weight for my 10 pounds of sausage.
In all I think my changes will be to double the dried jalapeno. I used 20gm for 10 pounds (2gm per pound) and it was not nearly enough for what I run into around here and what I want it to be. This sausage is good and to me doesn't have much of a kick so is mild but still can let you know it has some spice in some bites.
Doubling up on the dried jalapeno makes me think to drop the of cayenne (5gm) and replace with more jalapeno BUT cayenne has really good flavor itself before it get's hot so likely won't tweak that on the next attempt.
I feel like I could add some Coriander too but I don't want to make too many changes when I do the next attempt which will be... I don't know when hahhaha. I kind of want to try some other sausages.
Like a fresh Hatch/Green Chili Pork sausage and I want to do my 5inch+ round German Bologna and SV experiment hahaha.
I DID do my 1st run of a fresh Spanish Chorizo and OMG soooooo goood! Nailed 1st attempt :D
Anyhow I'm rambling now and just glad I can share this with all of you. Enjoy! :D
It was a very close to a perfect 1st attempt and I might just nail it on attempt 2. QView and then the writeup:
I used H HushyQ 's recipe as a starting guide and made a few small changes when comparing to my other TX style sausage (TX Hot Link).
These were made with about meat at a 3 : 2.5 Venison meat (white tail) to Wild Hog Pork Meat and store bought pork fat and I think a little bit of beef fat I had left out that completed like 4-6 oz of weight I needed to make 10 pounds of sausage lol.
TX style sausages are generally done with both pork and beef. Good clean Venison tastes like very lean beef unless they've been eating a bunch of strong things which mine were not.
The flavor is pretty close to that of my favorite TX style smoked sausage at some BBQ houses (The Hard Eight BBQ house has the best of this style in my area!).
I used dehydrated/dried jalapeno I bought online. I had the desire to just dry some myself but didn't have the time so just bought 1 pound of the stuff.
I bought some blocks of Extra Sharp chedder and cut them in little squares and let them dry a bit in the garage fridge on parchment paper for 3 days, this was perfect! BUT it lost some weight while drying (and me snacking lol) so I had to add some more to get to 1 pound of cheese by weight for my 10 pounds of sausage.
In all I think my changes will be to double the dried jalapeno. I used 20gm for 10 pounds (2gm per pound) and it was not nearly enough for what I run into around here and what I want it to be. This sausage is good and to me doesn't have much of a kick so is mild but still can let you know it has some spice in some bites.
Doubling up on the dried jalapeno makes me think to drop the of cayenne (5gm) and replace with more jalapeno BUT cayenne has really good flavor itself before it get's hot so likely won't tweak that on the next attempt.
I feel like I could add some Coriander too but I don't want to make too many changes when I do the next attempt which will be... I don't know when hahhaha. I kind of want to try some other sausages.
Like a fresh Hatch/Green Chili Pork sausage and I want to do my 5inch+ round German Bologna and SV experiment hahaha.
I DID do my 1st run of a fresh Spanish Chorizo and OMG soooooo goood! Nailed 1st attempt :D
Anyhow I'm rambling now and just glad I can share this with all of you. Enjoy! :D
