Cheese, Jalapeno Summer Sausage

Discussion in 'Sausage' started by oregon smoker, Jul 7, 2015.

  1. Good Day To All,

    I tried a new recipe that is a compilation of a few recipes. giving credit where credit is due, this is loosely based on parts of recipes I have seen on this site comparing what was common and then making the changes/additions to suit us, so thank you Chef Willie, Dried Stick and Dirt Sailor for your unknowing input. Summer Sausage is a fine product but for many years my butcher buddy (in Medford) made these and they were in such demand that you were put on a list (as with all his other goodies) and you got them when you got them. my clients for years looked forward to them from us every Christmas (had to order these for next year when I picked up my Xmas order due to quantity) what a happening operation,,,everything pre sold just churn it out anything left over was put in the cold case for walk ins.

    enough of this now what I and Mrs Oregon Smoker put together,

    I cubed up sharp cheddar then tossed into the freezer (think individually flash frozen)

    diced up 2 1/2 cups of jalapeno some what pack with juice, sorry no picture

    I cut up 1lb Pork belly butter fat then froze and let defrost about half way to grind

    I then mixed the cure  and other ingredients to marry

    we then ground the beef, pork 50/50 plus the butter fat

    then I ran it thru the grinder the second time to evenly distribute the beef, pork and butter fat

    here in meat mixer with liquid gold , cheese and jalapeno added

    we then loaded it into the stuffer, this is the point you think ...almost done but really only halfway there, all most brew/cocktail time

    casings stuffed and ready for the cooler then 24hrs later into the smoker

    now we finally get them in the smoker. I ran them two hour with out smoke then ran smoke the entire duration. Hickory in the Big Kahuna and some apple in the bottom of the smoke box. started at 120 degrees for 2 hours and then brought the temps up 10 degrees every hour until the box was running 165-175 (this pesky heat wave) I did have one temp spike of 50 degrees early on (only 20-30 minutes) but maybe 20-30 minutes too long (time will tell)

    now it is watch and wait. they finally held steady at 152 so I pulled them at 3:00 in the morning and placed them in the ice bath. got the IT temps down to below 90 and set them into the refer for the next wait (money shot/taste) the last picture is fresh out of the smoker.

    I hope this has not been to drawn out and if any one wants the recipe I would be happy to post/share it.

    Happy Smokin,

  2. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it that looks good, nice job, for some reason my computer is not automatically showing the pics and have to download them.

    Cant wait to see when they are done. 

    A full smoker is a happy smoker 

  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I'll hang around for the sliced shots! Nice smoke!
  4. Thanks!

    I am not sure why the pictures posted like that as well. I thought it was me.....typically is. they have been in the deep cooler for about 8 hrs and are firming up real nice. I might take and cut one of the small chubs around dinner just cause I cant wait to try the new mix.

  5. Thanks,

    I will try to have the shots up ASAP. was just down in your area a few weeks ago and now it looks like I am going to be in medford Thursday

  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Can you post the pics so they show? I do not down load links,that is what I have to do to see your smoke.TIA

  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    What part of S.W Washington you at?? 

  8. Woodland, about 20 plus miles north of the infamous Oregon / Washington I - 5 bridge.

  9. Dirt Sailor,

     30 years in Medford...

  10. Richie,

    I will try. I do not know what happened, my pics have always come up in the past as pictures. any one have an idea?


  11. well finally cut one open. it seems to have great flavor but the Jalapeno is very suttle, might have to add one more cup next time. also might have to leave out one cup of water as well.the hole in the center is from the temp probe. I will try this picture thing again.

    I guess that did not work well,

    thanks for looking,


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