Over the past holiday weekend, I decided to make a mess of venison/pork (50/50) summer sausage. I made two types, 10 pounds of jalapeno-cheddar and 10 pounds of garlic-chipotle-cheddar. I picked up the garlic-chipotle flavor pack at the Wurst House in Hermann, MO…a great place to visit if you are nearby.
I used dried jalapenos for the first time. The dosage rate I used was 0.5 ounces for 10 pounds of meat. The jalapeno flavor was good and it was mildly spicy. Since I like spicier, I plan to use more in my next batch…probably 0.75 oz./10 pounds. FWIW - I placed the dried jalapenos directly into the meat and let the moisture from the meat and the added water hydrate them.
Here are the pics…
Partially frozen and ready for the LEM #8 Big Bite grinder. I love my new grinder. It is quiet as
a can-opener and ran this 10 pound batch through in about 3 or 4 minutes.
I went with 3-inch casings as I was wanting to make lunch-meat. That is a Hakka stuffer that
"theoretically" handle 7 pounds of meat at a time, but in reality, max 5 (+/-) pounds works better.
This seasoning was really good...but I preferred the jalapeno-cheddar summer sausage better.
Test patties are one of my favorite steps when making summer sausage.
I did 10 pounds at a time in my MES 40. In the past, when doing a 20 pound batch, condensation
buildup became an issue. 10 pounds worked beautifully.
Rested for a couple of days in the fridge...and now ready for packaging.
Garlic-Chipotle-Cheddar (7%) on the left and Jalapeno-Cheddar (6%) on the right.
Close-up jalapeno-cheddar.
Ready to eat and for the deep freeze.
I used dried jalapenos for the first time. The dosage rate I used was 0.5 ounces for 10 pounds of meat. The jalapeno flavor was good and it was mildly spicy. Since I like spicier, I plan to use more in my next batch…probably 0.75 oz./10 pounds. FWIW - I placed the dried jalapenos directly into the meat and let the moisture from the meat and the added water hydrate them.
Here are the pics…
Partially frozen and ready for the LEM #8 Big Bite grinder. I love my new grinder. It is quiet as
a can-opener and ran this 10 pound batch through in about 3 or 4 minutes.
I went with 3-inch casings as I was wanting to make lunch-meat. That is a Hakka stuffer that
"theoretically" handle 7 pounds of meat at a time, but in reality, max 5 (+/-) pounds works better.
This seasoning was really good...but I preferred the jalapeno-cheddar summer sausage better.
Test patties are one of my favorite steps when making summer sausage.
I did 10 pounds at a time in my MES 40. In the past, when doing a 20 pound batch, condensation
buildup became an issue. 10 pounds worked beautifully.
Rested for a couple of days in the fridge...and now ready for packaging.
Garlic-Chipotle-Cheddar (7%) on the left and Jalapeno-Cheddar (6%) on the right.
Close-up jalapeno-cheddar.
Ready to eat and for the deep freeze.
