Winter "Storm" - Jalapeno Cheddar Pork Summer Sausage

[uncle eddie]

They were claiming snow-ma-geddon, polar vortex, blah blah blah. All I heard was this would be a good time to make some summer sausage. Pork butt on sale for $1.68/lbs helped with this choice too.

For those that want to know:
6% high heat cheddar by weight
1.7 gms of dried jalapeno/pound of pork (rehydrate before adding to mix).

Pics follow:

All mixed and ready to stuff

mmmmm...test patties

Sleeted all day - cold and very windy - had to run the smoker at 175F to get to the 145-150F drying/smoking range

finished with my sous vide at 142F

No ice bath - dumped the 3.5 inch casings in the sleet/snow

6.5 pounds of yum!

 

[bertman]

Surprised you were able to miss the heavy stuff. I'm barely east of KC, and we got between 8 and 9 inches.

The sausage looks great. Do you combine coarse and fine grind? That top one looks almost like Krakow.

 

[Fueling Around]

Looks great.
I'm going to make another batch of summer sausage in all beef. All my dried jalapeno is back north.

They were claiming snow-ma-geddon, polar vortex, blah blah blah.
...

Florida here and they are warning for hours of frost-me-geddon.
OK long pants and a jacket for tomorrow

 

[DieselTech]

Sausage looks killer!

We got 18" of snow where I am at. Had to crawl out the window to get out this morning.

 

[jcam222]

Looks and sound nda great! Do you dehydrate the jalapenos yourself?

 

[civilsmoker]

Looks pretty tasty from where is sit!

 

[BrianGSDTexoma]

Wow that looks good. You guys are going to make been jump on the band wagon.

 

[chopsaw]

Looks great ! Was that a pre mix seasoning ?

 

[uncle eddie]

Surprised you were able to miss the heavy stuff. I'm barely east of KC, and we got between 8 and 9 inches.

The sausage looks great. Do you combine coarse and fine grind? That top one looks almost like Krakow.

We ended up with about 7 or 8 inches total - mostly Sunday night. Best 4-wheel drive day of the year on the way to work Monday!

I do the first grind with a coarse plate. Add seasonings/water and hand-mix. Then I ran it through the 1/4-inch plate.

 

[uncle eddie]

Do you dehydrate the jalapenos yourself?

I actually purchased the dried jalapeno's on Amazon.

 

[GatorAGR]

Looks and sound nda great! Do you dehydrate the jalapenos yourself?

I'd like to know this as well. Made a batch recently and didn't dehydrate the jalepenos and got very little heat. Not sure if that's the reason or just didn't use enough.

 

[crazymoon]

UE, Great looking SS, I'd scoff down a few slices with some cheese and crackers !

 

[uncle eddie]

Looks great ! Was that a pre mix seasoning ?

It is a pre-mix. One of my deer hunting buddies runs with a big group in St. Louis. They get together and make about 600 pounds (not kidding) of venison summer sausage (50/50 pork/venison) in a long weekend to split between about 35-40 guys. They buy the pre-mix seasoning in bulk from a spice place in St. Louis. I buy a bag of pre-mix that does about 50 pounds of sausage from them. Best pre-mix seasoning I have found and it is under $20 for the 50# supply.

 

[uncle eddie]

I'd like to know this as well. Made a batch recently and didn't dehydrate the jalepenos and got very little heat. Not sure if that's the reason or just didn't use enough.

Rehydrating the dried jalapeno's takes about 20-30 minutes, so plan accordingly. If there is any liquid not absorbed by the dried jalapeno's, I use that as part of my added water for mixing into the meat.

My jalapeno level is on the mild side - cuz - the wife.

 

[GatorAGR]

Rehydrating the dried jalapeno's takes about 20-30 minutes, so plan accordingly. If there is any liquid not absorbed by the dried jalapeno's, I use that as part of my added water for mixing into the meat.

My jalapeno level is on the mild side - cuz - the wife.

So do you dehydrate fresh jalepenos yourself and then re-hydrate them prior to mixing or buy dehydrated jalepeno flakes and hydrate them with water prior to mixing?

 

[uncle eddie]

So do you dehydrate fresh jalepenos yourself and then re-hydrate them prior to mixing or buy dehydrated jalepeno flakes and hydrate them with water prior to mixing?

I purchase dehydrated jalapeno's on Amazon and rehydrate them and add them to the mix when I add the high heat cheese. A 1-lbs bag of dried jalapeno's is like $20.

Jarred jalapeno's add too much of a "pickle-like" flavor to the sausage in my opinion.

 

[GatorAGR]

Thanks!

 

[zwiller]

Looks great! NICE JOB

Jarred jalapeno's add too much of a "pickle-like" flavor to the sausage in my opinion.

Will not disagree but they do add a little tang that I think alot of guys would like. Need to confirm my notes but last run was 15% pickled and 1% dried jap powder. Probably my best yet. Oh yeah, nice bite and heat.

I am DONE with adding cheese. You have to add TON to get close to the same flavor of a piece of cheese on a cracker. I tried 20% once and pretty decent taste but looked a little weird with all that cheese in it LOL.

 

[GatorAGR]

Looks great! NICE JOB


Will not disagree but they do add a little tang that I think alot of guys would like. Need to confirm my notes but last run was 15% pickled and 1% dried jap powder. Probably my best yet. Oh yeah, nice bite and heat.

I am DONE with adding cheese. You have to add TON to get close to the same flavor of a piece of cheese on a cracker. I tried 20% once and pretty decent taste but looked a little weird with all that cheese in it LOL.

I work for a Japanese company. Did a double take on the "jap powder".

 

[uncle eddie]

I am DONE with adding cheese. You have to add TON to get close to the same flavor of a piece of cheese on a cracker. I tried 20% once and pretty decent taste but looked a little weird with all that cheese in it LOL.

I tried higher cheese contents as well and thought the same as you...why not add a slice to the cracker or sandwich.

My opinion is 6% has nice "eye appeal" and it is a mild flavor that doesn't take away from the sausage flavor.