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Jalapeño&Cheese Summer Sausage Qview

larkinjr

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Hey fellas. I decided to do a little QView after the summer sausage were cooking but have a couple pics. Summer sausages turned out great (maybe a little salty think I used a little to much TQ)

J&C SS Recipe
-3lbs of venison
-2lbs or pork butt
-5T of morton TQ
-1T of black Pepper
-1t of mustard seed
-1t of marjoram
-1T of sugar
-1T of garlic powder
-4 fresh Jalapeño(diced)
-1/2lb of Kraft crumbles or high temp cheese

Mes 40 w/ Amnps perfect mix pellets
-110° for 1hr to dry casing
-145° for 4hrs(smoke)
-170° for 147° IT hang to bloom no bath







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SmokinAl

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Wow those look fantastic!

Great job!

Point!

Al
 

meatsweats86

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Good looking sausage you got there..... 1st time I've ever told a guy that too!

How did the Kraft crumbles hold up? I've seen it mentioned a few times on here that the crumbles can be used but haven't really heard any feedback. Have you used the Hi Temp cheese before and able to give a comparison?

Point to you for your elaborate meat hanging system!

-MeatSweats
 

larkinjr

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Good looking sausage you got there..... 1st time I've ever told a guy that too!



How did the Kraft crumbles hold up? I've seen it mentioned a few times on here that the crumbles can be used but haven't really heard any feedback. Have you used the Hi Temp cheese before and able to give a comparison?



Point to you for your elaborate meat hanging system!



-MeatSweats
Thanks man. Yes I have used both. High temp cheese definitely holds up a little better but high temp cheese definitely doesn't taste real good.
Kraft crumbles barely melted but still held true to form I think I even like it better than high temp cheese it kinda spread into the meat and also kept its original form. Taste excellent. Definitely can taste cheese to.
To answer your ? I will not be using high temp cheese unless I can't find kraft crumbles highly impressed!!!


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meatstick

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The last time I used cheese in my goose summer sausage I bought the Kraft cheese blocks. Cut them in small cubes and frozen them for a few days. Just before stuffing the meat into the casing I added to frozen cheese. Turned out great. You just have to keep you smoking below 170 -175 I have found. I will not buy hi temp cheese anymore. 
 

kawboy

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That looks dang good, you may have inspired me to try not using a pre packaged mix! How's the heat?
 

larkinjr

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That looks dang good, you may have inspired me to try not using a pre packaged mix! How's the heat?
Not that spicy. If you want spicy include the seeds from jalapeños


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crazymoon

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LJ, I'll take a few slices of your VSS please ,looks delicious! 
 

lennyluminum

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Man that looks awesome!! How did you get 9 a
Sausages out of 5lbs of meat? Also where do you get the seasoning from?

I've been wanting to try my hand at smoking sausage now that I have a smoker that can handle it.

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meatsweats86

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Are those snack sticks I see in the picture lying under the cut in half sausage? What's the story behind those and did you use the same recipe and what cook times???
 

larkinjr

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Are those snack sticks I see in the picture lying under the cut in half sausage? What's the story behind those and did you use the same recipe and what cook times???
Yep snack sticks. They were not cooked at the time. Same recipe. I use same cooking temps only difference is the snack sticks reach temp a little quicker.
 

larkinjr

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Joined Oct 19, 2015
Man that looks awesome!! How did you get 9 a
Sausages out of 5lbs of meat? Also where do you get the seasoning from?

I've been wanting to try my hand at smoking sausage now that I have a smoker that can handle it.

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Lol no I measure out my seasoning per 5lbs of meat. So if I make 20 pounds each time I weigh out 5 lbs I measure out my seasoning then add the next 5lbs then more seasoning and so on. Family recipe- got some seasonings from local grocery store-but going to start getting from sams club were I can buy in bulk
 

larkinjr

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Joined Oct 19, 2015
The last time I used cheese in my goose summer sausage I bought the Kraft cheese blocks. Cut them in small cubes and frozen them for a few days. Just before stuffing the meat into the casing I added to frozen cheese. Turned out great. You just have to keep you smoking below 170 -175 I have found. I will not buy hi temp cheese anymore. 
Exactly brotha. I suggest you try the crumbles you don't have to cut anything and they are already in the perfect size. I set my mes40 on 170° bc it will vary between 165°-175°. You never want to go in the 180° range fat out/cheese melt etc
 

JckDanls 07

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OH MANNNN ... where have they been hiding these Crumbles ??? I'm sick of cutting cheese up... Wife's gonna look for them when shopping ..

PS. The sausage looks great... I would have to figure out a different salt/cure ratio as I only use insta-cure #1 .. .
 

meatstick

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Exactly brotha. I suggest you try the crumbles you don't have to cut anything and they are already in the perfect size. I set my mes40 on 170° bc it will vary between 165°-175°. You never want to go in the 180° range fat out/cheese melt etc
LarkinJr.... I had to revert back to your post. I have been making summer sausage out of goose for many years with goose success. However, I have purchase the A-MAZE Tube smoker and now get a lot more smoke than I ever did before. Almost to much smoke where I have to change the way I do things now. I see you use the same product. How is the taste after using the amnps with pellets for 4 hrs? I'm worried that it might be to smokey. Thanks bud
 

hondabbq

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So now what do you do with the 9 chubs of sausage? Slice and freeze? Freeze whole?
 

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