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Smoked jalapeño cheese venison sausage.

73saint

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I’ve had this vision to convert my Fatboy into a sausage smoker, sans racks. Well it finally came together this week. I took out 15 lbs of venison, and decided to make a home made smoked sausage. I added 6 lbs of brisket trim, and 9lbs of combination pork shoulder and bacon ends. I also picked a ton of jalapeños from the garden, roasted 5 heads of garlic, picked a bunch of fresh parsley and added to that the following list of seasonings: garlic powder, onion powder, cayenne, black pepper, cure#1(6tsp), paprika, salt, turbinado sugar, all spice, mustard & fennel seeds (toasted and ground). Also used nfdm & nola blond beer & 1lb each of habanero & cheddar high temp cheese from Walton’s. Here are a few pics I took along the way. All of this was done with my kitchenaide grinder & 5lb LEM mighty bite stuffer.
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My venison, pork, brisket trim, jalapeños, bacon Ends and cheese. Since my equipment is small scale, I did it in batches and cleaned as I went.
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I even mixed the meat, seasoning, etc in batches to get even distribution.
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Fry test was delish. Could taste a nice balance of flavor and heat. Very much liked the way the high temp cheese handled as well.


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Next day was stuffing and smoking day.

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Three wooden dowels I bought at Home Depot yesterday, didn’t even have to cut them, they were stock 48”, perfect length.

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I ended up taking all three racks out , and only needed two dowels.

I ran the sausages for about 2 hours before adding any smoke. That really helped dry them out. Temps were low, about 125 degrees most of the night. I used pitmasters choice in my amazen smoker for about 6-7 hours. I didn’t pay attention to the internal temps, because tonight I’m going to finish them with another round of smoke and low (but slightly higher) temps.

Really REALLY happy with the results so far. Color and smell are amazing. The sausage seems to have really taken the smoke.
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I’ll take some pics of the finished product later on tonight.
 

jcam222

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Man very nice!! Sausage is the next smoking mountain I need to climb. Planning to try some this fall.
 

normanaj

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That's literally making my mouth water.Seriously.

The end result looks insane.
 

73saint

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Looks real tasty! Point!
Thanks Steve!
Man very nice!! Sausage is the next smoking mountain I need to climb. Planning to try some this fall.
Thanks jcam, it’s a lot of work but you can really make some good sausages at home.

That's literally making my mouth water.Seriously.

The end result looks insane.
Thanks, I can’t wait to try the end product.
Looks AWESOME!!!
Thanks creek!
 

Sowsage

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This look really good! Cant wait to see some finished photos!
 

chopsaw

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Looks good saint . Nice work .
 

73saint

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chilerelleno

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Oh hell yeah!
I'm salivating hard looking at those pics.
Putting that pit to some dang fine usage.

Like!
 
Last edited:

73saint

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Thanks Chi
Oh hell yeah!
I'm salivating hard looking at those pics.
Put in that pit and some dang fine usage.

Like!
thanks Chile!! I’ve got them back on the pit now, temps are steady at 135 so I ought to be finished in a few hrs. Can’t wait to dig in to em!
 

Sowsage

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Man all I can think about right now is how awesome this stuff is going to turn out for you. Lol. I'm already planning out my next smoke sausage adventure.
 

73saint

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Well I finished them last night. Gradually brought the internals up to 150/160, and continued to get good smoke on them. When they were finished I rinsed them in cold water to stop the cook process. I’m sitting here right now munching on a few cold pieces and it’s sooo good. Can’t wait to fire up the grill tonight!!
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xray

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Saint those sausages look delicious!! So much stuff I want to make on here!

Like!
 

drdon

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Amazing turn out! I certainly wouldn't call that "small scale". Nice job sir!
 

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