Winter "Storm" - Jalapeno Cheddar Pork Summer Sausage

[Brokenhandle]

Looks great to me! That's a bunch of sausage your friend's group makes! It's past Christmas so we don't need any snow and thankfully got none.

Ryan

 

[Crashdog]

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.

I'd be interested in knowing the premix brand or where in STL they get it. I pass through every couple of months and would be interested in picking some up to tryout myself.

 

[chopsaw]

It is a pre-mix.

I figured it was by the quality look of the cut shot . I like the pre mix because a good one has sodium erythorbate , dextrose , and maybe even some citric acid . Really helps the texture , sets the color , and protects against oxidation around the cheese .
Looks great . Gets better as it ages too .

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.

Hmmm ,

 

[chopsaw]

One of my deer hunting buddies runs with a big group in St. Louis. They get together and make about 600 pounds

That's pretty common around here . I worked with some guys that did the same thing .
Had their own hogs and got the bulk spice from a butcher shop .

 

[Fueling Around]

Great write up and replies

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.

I have pounds of dehydrated peppers back in MN. They range from jalapeno, Thai, Korean, Scotch Bonnet, Habanero, Datil to Ghost. I always forget to pack any when we migrate south.
I don't like the wet pickled jalapeno either. Also if you use phosphates in your seasoning the vinegar reacts with the high pH phosphates. Not sure if it reduces the moisture bind of he phosphates, but it does add more salt while canceling the vinegar tang.

...
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.

Snack sticks and my loaded breakfast sausage is the only product that I add cheese.
The small diameter of a snack stick means you get a decent bit of cheese now and then
My loaded sausage is in hog casing and you don't get a lot of cheese but it does compliment the added scrambled eggs. I need to post a run of them this summer.

 

[Gonna Smoke]

That looks great, Eric!! By rehydrating the peppers makes me think I could use fresh jalapenos? If so, the problem I have is the store bought ones around here have very little heat.

Anyway, nice work...

 

[DRKsmoking]

Looks great and nice how to do. Love the cut shot.

I also would sit to a big plate of slices and crackers.

David