It has been a couple years since I made this specialty but I got a nice deer this past week and thought I would make it again. What we are doing is 20 pounds of venison & pork 60%ven 40%pork. To this grind several times reducing the plate size on the grinder until I get to 1/8" plate. By then most all the sinew and stringy stuff has been trapped and eliminated in the plates which by the way require cleaning/unclogging as you go. On the last grind I do about 1/2, layer some seasoning over it, do another layer and so forth. Then I run it through on the kidney plate a couple times to thoroughly mix the meat and seasoning along with the non fat dry milk or fermento mixed with 2 cups of water that are to cold for my hands to do manually. Then into the cooler for the night to let the seasoning cure mix rest.
The next day I roll it out and add the sliced olives and pimentos., rolled in on bath sides with a rolling pin being carefull not to crush the olives, and lastly adding the cheeses, 2/3 lb of each hi temp cheddar, swiss, & mozzarella. Flip over roll out and square it up, the roll into a log shape that fits my 30lb stuffer.
I then stuffed into chubs and used hog rings to close them shut. Rested at room temp for an hour before moving into a preheated smoker at 130 degrees. I will bump the temp to 140-145 until it hits the stall, then raise it to 180-200 all the time watching the internal temp of the meat until it reaches 158-162. I use multiple Ink Bird thermometer probes doing this. Depending on the moisture content of the meat it will take a while to acheive the 159-162 range. My recipe and pictures are below. More picture to follow when it is finished and sliced.
Aloha El Diablo Summer Sausage Recipe 20lb mix.
12 lbs lean venison
8 lbs pork (boston butt)
4 tsp Cure #1
3 TBS black pepper ( use a little of each fine, medium and course)
8 TBS salt (kosher)
2-1/2 tsp Ground Ginger
2-1/2 tsp Ground Mustard
1 TBS Mustard Seed
2-1/2 tsp Garlic powder +-
13 TBS Corn Syrup Solids ( about 144grams)
2-1/2 cups of non fat dry milk or Fermento mixed with 1-1/2-2 cups water till dissolved
2 TBS Coriander
2 TBS Freeze Dried Jalapenos
2/3 pound high temp cheddar
2/3 pound high temp swiss
2/3 pound high temp mozzarella ( note the cheese amounts, use no more than 1lb cheese per 10 lbs meat. Less cheese is usually better)
8 oz jar of green olives and pimentos, sliced
4 oz jar of pimentos
Pictures below :
Processing the venison
Rolling out after the grinding
Squaring it up evenly, about 1" thick
add the olives and pimentos
cover and roll-in
add the cheeses and roll in flip and do same to other side.
Making the "log" to fit the stuffer
Stuffing the product.
The next day I roll it out and add the sliced olives and pimentos., rolled in on bath sides with a rolling pin being carefull not to crush the olives, and lastly adding the cheeses, 2/3 lb of each hi temp cheddar, swiss, & mozzarella. Flip over roll out and square it up, the roll into a log shape that fits my 30lb stuffer.
I then stuffed into chubs and used hog rings to close them shut. Rested at room temp for an hour before moving into a preheated smoker at 130 degrees. I will bump the temp to 140-145 until it hits the stall, then raise it to 180-200 all the time watching the internal temp of the meat until it reaches 158-162. I use multiple Ink Bird thermometer probes doing this. Depending on the moisture content of the meat it will take a while to acheive the 159-162 range. My recipe and pictures are below. More picture to follow when it is finished and sliced.
Aloha El Diablo Summer Sausage Recipe 20lb mix.
12 lbs lean venison
8 lbs pork (boston butt)
4 tsp Cure #1
3 TBS black pepper ( use a little of each fine, medium and course)
8 TBS salt (kosher)
2-1/2 tsp Ground Ginger
2-1/2 tsp Ground Mustard
1 TBS Mustard Seed
2-1/2 tsp Garlic powder +-
13 TBS Corn Syrup Solids ( about 144grams)
2-1/2 cups of non fat dry milk or Fermento mixed with 1-1/2-2 cups water till dissolved
2 TBS Coriander
2 TBS Freeze Dried Jalapenos
2/3 pound high temp cheddar
2/3 pound high temp swiss
2/3 pound high temp mozzarella ( note the cheese amounts, use no more than 1lb cheese per 10 lbs meat. Less cheese is usually better)
8 oz jar of green olives and pimentos, sliced
4 oz jar of pimentos
Pictures below :
Processing the venison
Rolling out after the grinding
Squaring it up evenly, about 1" thick
add the olives and pimentos
cover and roll-in
add the cheeses and roll in flip and do same to other side.
Making the "log" to fit the stuffer
Stuffing the product.
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