• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Aloha El Diablo Summer Sausage 2020

hoity toit

Master of the Pit
OTBS Member
SMF Premier Member
1,853
450
Joined Nov 4, 2011
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 :
PRMS0104.JPG
Processing the venison


PRMS0026.JPG
Rolling out after the grinding

PRMS0027.JPG
Squaring it up evenly, about 1" thick

PRMS0029.JPG
add the olives and pimentos

PRMS0030.JPG
cover and roll-in
PRMS0033.JPG
PRMS0037.JPG
add the cheeses and roll in flip and do same to other side.
PRMS0038.JPG

PRMS0039.JPG

PRMS0046.JPG
Making the "log" to fit the stuffer
PRMS0047.JPG
PRMS0048.JPG
ElDiablo (1).JPG
Stuffing the product. IMG_1216.JPG

IMG_1234.JPG

IMG_1236.JPG
 

Attachments

Last edited:

HalfSmoked

Epic Pitmaster
OTBS Member
SMF Premier Member
Group Lead
10,082
3,002
Joined Jun 11, 2015
Nice what flavor wood did you use to smoke it?
Looking to see some sliced photos.

Warren
 

buzzy

Smoking Fanatic
OTBS Member
776
336
Joined Feb 11, 2007
Waiting for finished shot. Plus I also like a good set of loppers to disassemble a deer. Been using them for quite a few years.
 

ronf

Meat Mopper
SMF Premier Member
157
45
Joined Aug 3, 2008
Looks great. Can't wait to see the finished product.
 

pineywoods

SMF Hall of Fame Pitmaster
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
26,841
1,226
Joined Mar 22, 2008
It looks good so far and glad to see you got to use that new stuffer again. I'll be looking for the sliced shots
 

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
Group Lead
20,371
4,828
Joined May 12, 2011
Sounds really good. I'm curious about using Cure #2 as well...JJ
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
46,746
7,587
Joined Jun 22, 2009
Dang that is one complicated recipe!
Can’t wait to see the taste test!
Al
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
46,746
7,587
Joined Jun 22, 2009
Looks awesome HT!
Al
 

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
Group Lead
20,371
4,828
Joined May 12, 2011
Looks great with the studded cheese. Your deep mahogany color looks just like the Local Deer Bologna. My favorite in Central PA is in York Country. A processor called Twin Pines. Folks come from Miles around to have their deer processed there. The Bologna is Sweet and Tangy, with a very heavy Smoke on them. Just great stuff...JJ
 

pineywoods

SMF Hall of Fame Pitmaster
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
26,841
1,226
Joined Mar 22, 2008
It looks great nice job
 

hoity toit

Master of the Pit
OTBS Member
SMF Premier Member
1,853
450
Joined Nov 4, 2011
Looks great with the studded cheese. Your deep mahogany color looks just like the Local Deer Bologna. My favorite in Central PA is in York Country. A processor called Twin Pines. Folks come from Miles around to have their deer processed there. The Bologna is Sweet and Tangy, with a very heavy Smoke on them. Just great stuff...JJ
Thank you for the kind words. Last time i made this I did not have enough moisture retention,, this time it came out perfect. I made notes accordingly in my recipe notes. I actually write everything down each time something is made including the steps I took so as to have a written record to rely on in the future. You know how it is when you start tweaking your recipe, sometimes you forget exactly what one did especially at our age. If it comes out good I put a big check mark at the top of the page for future reference.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.