Wet summer sausage? What happend?

[cjmac]

So I'm pretty new at making and smoking summer sausage I bought the high mountain summer sausage kit and made it one time before with 80/20 ground chuck in 1 lb batches with hi temp cheddar, turned out good.. I mixed it and then ran it through my grinder with a small plate like they suggested then added chease , mixed then stuffed ...
Only difference this time was I found a recipe online that said you could use diced pickled jalapenos I love cheddar and jalapeno summer sausage. I follow the directions from high mountain mixed in some diced jalapeno and high temp cheddar stuffed it let it sit in the fridge overnight. Set in smoker next morning

this time
Well these did not turn out good . Got them to 156 , pulled and put in ice bath for 20 mins . Let sit for a while then tried one .. thay are VERY wet/watery from something.. only thing I can think of it water got in where I had the meet probe in the end ? To much juice from the pickled jalapenos slices? But you can physically seen the 'watery' content when I cut them open and it didnt tast like jalapenos so probably not the juice from that ... very frustrating!!.
How do I make jalapeno and cheddar summer sausage with pickled jalapenos? Or is it possible?..
Maby stick with the powder or dehydrated ones ?

 

[indaswamp]

Two things... the acid from the pickled jalapenos affected the bind in the sausage, and the liquid (depending on how much you used, and whether you drained the jalapenos) may have affected the texture. Yes, I recommend using dehydrated jalapenos and jalapeno powder in summer sausage.

 

[hondabbq]

What @indaswamp said. When I make my garlic cheddar Jalapeno sticks, or sausage or kielbasa, I use a dehydrated Jalapeno and just soak in enough water to make them plump again. If there is any residual liquid maybe a 1/2 tsp taht goes in too.
Save some money and use Old or extra old cheddar vs High temp.

 

[zwiller]

Yeah acid is part of it I think. Also how much and how wet. You can totally use pickled, I do. I have tried all forms of japs, dehydrated, powder, fresh, and preferred pickled. For jap SS I use both jap powder & pickled. I use the powder in place of BP for an extra bite. Not much flavor to the powder...

Some good info in here:

 

[cjmac]

What @indaswamp said. When I make my garlic cheddar Jalapeno sticks, or sausage or kielbasa, I use a dehydrated Jalapeno and just soak in enough water to make them plump again. If there is any residual liquid maybe a 1/2 tsp taht goes in too.
Save some money and use Old or extra old cheddar vs High temp.

I have heard about using regular cheddar blocks and cut them up. Let sit in fridge few days ..didnt think about soaking them

 

[cjmac]

Two things... the acid from the pickled jalapenos affected the bind in the sausage, and the liquid (depending on how much you used, and whether you drained the jalapenos) may have affected the texture. Yes, I recommend using dehydrated jalapenos and jalapeno powder in summer sausage.

Didnt think about the acid

 

[cjmac]

Yeah acid is part of it I think. Also how much and how wet. You can totally use pickled, I do. I have tried all forms of japs, dehydrated, powder, fresh, and preferred pickled. For jap SS I use both jap powder & pickled. I use the powder in place of BP for an extra bite. Not much flavor to the powder...

Some good info in here:

Good video, yeah I didnt drain mine that good . Kinda scared to try it again lol... I like to make the small snack sticks with collagen cases from bearded butcher and 1.5lb summer sausage cases from cabela's.. how do you prep your pickled jalapenos for use ?
On the snack sticks I might run both the cheese and jalapeño through the small plate like he did ..
Dehydrated jalapenos are kinda fail safe but not much flavor I feel like ?

 

[chopsaw]

I use the diced pickeled jalapenos right from the jar . I use a fork to get the out of the jar and go right to the grind mix .
I personally have not had an issue .
Jalapeno - horseradish cheddar Summer Sausage .

Jalapeno cheddar smoked sausage .

There's several things that can cause what you say happened .
A cut picture would help .
Do you use a moisture binder , like Non fat dry milk powder ?

 

[cjmac]

I use the diced pickeled jalapenos right from the jar . I use a fork to get the out of the jar and go right to the grind mix .
I personally have not had an issue .
Jalapeno - horseradish cheddar Summer Sausage .
View attachment 734736
Jalapeno cheddar smoked sausage .
View attachment 734737
There's several things that can cause what you say happened .
A cut picture would help .
Do you use a moisture binder , like Non fat dry milk powder ?

Well my pieces where bigger than that . And probably didnt drain good enough. I just followed the directions on the hi mountain summer sausage kits that I like . Thay have a hunters blend and original that I love .
Thay make a jalapeno one that comes with either dehydrated jalapenos or powder I'm not sure because I haven't tried it yet but it might be pretty good if I just add cheese to it but I believe real jalapenos would be better as I've had it like that before

 

[SmokinEdge]

this time
Well these did not turn out good . Got them to 156 , pulled and put in ice bath for 20 mins . Let sit for a while then tried one .. thay are VERY wet/watery from something.. only thing I can think of it water got in where I had the meet probe in the end ?

Jarred jalapeno are likely not the problem. I use them all the time but I do drain well then dice and lay out on paper towels to final drain before mixing.

To me the most likely problem is lack of bond between casing and meat. This is common as a mistake in process.

Fat out could cause this water in the casing. This is most likely due to fat smear in the grinding and or mixing stage. That fat smear stops the bind of meat to casing. This allows juices from the sausage while smoking/cooking to migrate between the casing and the sausage while, which stops bind and then later allows water in.

To me this sounds like a process mistake more than an ingredient mistake.

 

[Winterrider]

I have made jalapeno SS with them straight out of the garden all diced using Waltons seasoning . Never had any issues. I very seldom use a binder, just mix the crap out of it. I do use Amos in every batch of summer I make.

 

[cjmac]

Jarred jalapeno are likely not the problem. I use them all the time but I do drain well then dice and lay out on paper towels to final drain before mixing.

To me the most likely problem is lack of bond between casing and meat. This is common as a mistake in process.

Fat out could cause this water in the casing. This is most likely due to fat smear in the grinding and or mixing stage. That fat smear stops the bind of meat to casing. This allows juices from the sausage while smoking/cooking to migrate between the casing and the sausage while, which stops bind and then later allows water in.

To me this sounds like a process mistake more than an ingredient mistake.

So how do I stop that ? Use less fatty meat ? I want all beef , so maby use like a 93% lean beef ? I was using 80/20 and have before on last summer sausage and snack sticks

 

[cjmac]

Jarred jalapeno are likely not the problem. I use them all the time but I do drain well then dice and lay out on paper towels to final drain before mixing.

To me the most likely problem is lack of bond between casing and meat. This is common as a mistake in process.

Fat out could cause this water in the casing. This is most likely due to fat smear in the grinding and or mixing stage. That fat smear stops the bind of meat to casing. This allows juices from the sausage while smoking/cooking to migrate between the casing and the sausage while, which stops bind and then later allows water in.

To me this sounds like a process mistake more than an ingredient mistake.

So maby I should use a leaner ground beef like 93%

 

[SmokinEdge]

So maby I should use a leaner ground beef like 93%

Are you using ground beef from store? Or grinding your own?

 

[cjmac]

Are you using ground beef from store? Or grinding your own?

Store bought