Jalepeno Cheese venison sausage - new recipe, need some suggestions on changes

[hoity toit]

Yesterday I made a bigger batch (16#). I took the original recipe and multiplied all ingredients by 16 with the exception of water and MTQ. For the 16# batch I used 1C MTQ and 5C water (Tried 4 but it wasn't quite enough to run through stuffer easily).
I also changed the temps and times. Since I was unable to let the links dry in the refrigerator overnight, I placed them in the smoker, door unlatched, for 2 hours @100. Then I added 4oz of hickory chunks and increased temp to 150 for 2 hours. Flipped all links and increased temp to 170. Checked IT 2 hrs later - 140 another hour - 155
The end result is much better than the test batch. The consistency is where it's supposed to be. The cheese is still in chunks throughout the links. The seasoning is about right (although for myself I would increase pepper or add cayenne or something to spice it up, and I would increase garlic). My only complaint at all would be the color of the links. The ends closest the heat source at the beginning of the smoke cycle are nice mahogany, the other ends are light brown (casing looks like it got little smoke). I noticed this 2 hours into smoke cycle, that's why I flipped them but it didn't help... The good news is the smoke flavor is throughout the link so it's just a color issue.
I have 1/2 the batch left to smoke tonight. I'm going to go back to the original temps and times and see how that turns out.

Sent from my Transformer TF101 using Tapatalk 2

you said you flipped them ????

I have always hung my sausage using a wooden dowel rod inside the smoker. I start at 120 and go in increments up to 170 pulling the sausage out at an IT of 165 and then directly into an ice bath to set it.

 

[skelso98]

Yesterday I made a bigger batch (16#). I took the original recipe and multiplied all ingredients by 16 with the exception of water and MTQ. For the 16# batch I used 1C MTQ and 5C water (Tried 4 but it wasn't quite enough to run through stuffer easily).
I also changed the temps and times. Since I was unable to let the links dry in the refrigerator overnight, I placed them in the smoker, door unlatched, for 2 hours @100. Then I added 4oz of hickory chunks and increased temp to 150 for 2 hours. Flipped all links and increased temp to 170. Checked IT 2 hrs later - 140 another hour - 155
The end result is much better than the test batch. The consistency is where it's supposed to be. The cheese is still in chunks throughout the links. The seasoning is about right (although for myself I would increase pepper or add cayenne or something to spice it up, and I would increase garlic). My only complaint at all would be the color of the links. The ends closest the heat source at the beginning of the smoke cycle are nice mahogany, the other ends are light brown (casing looks like it got little smoke). I noticed this 2 hours into smoke cycle, that's why I flipped them but it didn't help... The good news is the smoke flavor is throughout the link so it's just a color issue.
I have 1/2 the batch left to smoke tonight. I'm going to go back to the original temps and times and see how that turns out.

Sent from my Transformer TF101 using Tapatalk 2

you said you flipped them ????


I have always hung my sausage using a wooden dowel rod inside the smoker. I start at 120 and go in increments up to 170 pulling the sausage out at an IT of 165 and then directly into an ice bath to set it.

Good catch, I thought that might throw some people off. When I did the test link i just threw it on a rack so I flipped it over on the rack. Now for the bigger batch, I hung links on rods (could only get 1//2 batch in smoker at a time) When I checked on it I noticed the bottoms of all the links were nice mahogany and the tops were all brownish so I flipped them so the ties were down and the bends were up thinking it might be due to temp variance within the smoker.



Sent from my Transformer TF101 using Tapatalk 2

 

[tim ostrander]

I made this recipe last year, and it turned out great. I added a bit more spice, and more cheese, but other than that followed the instructions. I had tons pf people raving about it, even guys that spend big bucks every year to have it made up professionally.
 

http://allrecipes.com/recipe/venison-cheddar-jalapeno-summer-sausage/

 

[daveomak]

Skelso, morning.....  something to think  about using the KA for a stuffer.....Dice the meat into 1" cubes, mix the spices and cure with water, finely dice the cheese (someone mentioned low fat cheese may work in place of high temp cheese awhile back), mix everything together and refer overnight.... Prep the casings and grind and stuff in one pass.... This should improve the meat texture,(single pass through the grinder) and make stuffing easier.... The KA does not like running once ground meat.... I have done that and it was a PITA.... I ended up buying a vertical 5# stuffer..... 

PS... If you are adding a filler like Soy Protein, add that at the last minute before stuffing.... It gets sticky and doesn't like to stuff.... I also only use 1/2 of the recommended filler on my sausage....  I also grind on the 3/8" plate for coarse texture... gives something for the "tooth" so to speak...     Dave

 

[jbird]

Rick I bought mine a my local butcher supply. I bought 1lb of cheddar and 1lb of pepper jack for $7.99lb. And of course like others say you can order it online.

 

[rickyldd]

Ok thanks guys. had a seinor moment didn't think about Google.

Thanx again