Deer sausage with cheddar and jalapenos

Discussion in 'Sausage' started by gersus, Dec 18, 2011.

  1. gersus

    gersus Smoking Fanatic

    I finally figured out a recipe I like a couple months ago for deer sausage. Today's batch is only the second batch with this recipe. I hope it goes as well or better than the first! There is a change though, this time is with cheddar and jalapenos added. I left a little without but the majority is with the extras. 

    Ground, mixed, and stuffed it yesterday with my recently purchased LEM #8 grinder. :) 

    Placed the two bigger summer sausage size pieces in around 4 hours ago and the brat sized pieces in about 45 minutes later at a temp of 150 in the MES

    And here I sit.... WAITING! I'm a little impatient lol. The brat sized sausage is at 142 and the bigger chunks about 138. MES is at 170. 

    I hope they turn out good. I was basically guessing on how much cheese and jalapenos to put in there.

    Thanks to everyone here. I've learned a lot about tips for grinding and stuffing which made the process a lot better!

    http://<a href=""><img src=" resize.JPG"></a>
  2. doctord1955

    doctord1955 Smoking Fanatic

    I use 10% of each
  3. sprky

    sprky Master of the Pit OTBS Member

  4. shoneyboy

    shoneyboy Master of the Pit OTBS Member

  5. gersus

    gersus Smoking Fanatic

    Click the link and it will take you to some pics. I tried to post them in this thread using photos from the gallery but it gave me a "temporary error" whatever that is. 

    I even used the search tool to try and figure it out! 

    It's sitting at 150 as I type so it won't be long! I'll take a q view when it comes out. :)
  6. gersus

    gersus Smoking Fanatic



    Sorry guys, I don't know whats up with the pics...
    Last edited: Dec 18, 2011
  7. johnnie walker

    johnnie walker Smoking Fanatic

    Try posting the pics from your computer instead of an outside photo place. I had trouble with it myself last week. Putting pictures up on here is totaly different from most forums.

    When you are typing in your post at the top of the page on the far right you will see the smiley icon thingy. 5 back to the left, put your cursor on it and it will say insert image. Click on that then browse, and down load the pictures from your computor.

    [​IMG]  < Oh yea baby, now that's gooooooooddddd!!!!!
    Last edited: Dec 18, 2011
  8. gersus

    gersus Smoking Fanatic


    Thanks Johnnie walker! 

    It's done! I really like the finished product as opposed to my previous attempts. The main difference is the texture. Thx to tips here I did the grinding/stuffing process different. Partially frozen meat, coarse grind, fine grind, hand mix seasoning/cure, stuff using grinder. But where's the cheese and peppers? It tastes pretty decent and will definitely taste better in a day or two but I guess I need more cheese!

    I also need a AMNPS! One of these days...
  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Looks good gersus..... jalapenos and cheese added to sausage is a great combination of flavors in sausage. I add about a cup of diced jalapenos to 10 lbs of meat and 5 to 10% cheese. What jalapenos did you used and what type of cheese... Was it high temp cheese.....

  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    The sausage looks delicious!
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    The sausage looks awesome to me. You can see the cheese but it looks like you might want to amek the chunks alittle bigger next time now thats just me I love cheese.
    Last edited: Dec 19, 2011
  12. johnnie walker

    johnnie walker Smoking Fanatic

    gersus, not a problem bud! Glad I could help. The susage looks great.[​IMG]
  13. sprky

    sprky Master of the Pit OTBS Member

    Sausage [​IMG]. glade ya got the pics figured out.
  14. okbeard1

    okbeard1 Fire Starter

    I can only hope my first attempt comes out looking remotely like this!  Looks amazing [​IMG]
  15. gersus

    gersus Smoking Fanatic

    This wasn't my first attempt, okbeard1. Definitely not my last either! The sausage tastes great! It took me about three recipes before I got one I liked. Following the tips here makes all the difference!

    Thanks everyone!
  16. okbeard1

    okbeard1 Fire Starter

    Sorry, didn't mean to suggest it was your first time - but today is mine, so I'm hoping for a good turn out! [​IMG]
  17. gersus

    gersus Smoking Fanatic

    No problem, okbeard1. I didn't take it wrong. I was just sayin' it takes me a few tries, lol. 

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