doing a batch of jalapeno and cheddar venison summer sausage.

Discussion in 'Sausage' started by uncle_lar, Jul 12, 2010.

  1. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    the Jalapenos are ready in the garden , so I took some venison and pork out of the freezer to whip up a batch

    of jalapeno and cheddar summer sausage. the high temp cheddar I got this time also has some jalapeno in it too so I am hoping for a really nice taste. this will be about a 30# batch and Im stuffing it into 3" casing and will smoke over hickory.

    I will post some pics later of the process

    more to come[​IMG]
  2. lugnutz

    lugnutz Smoking Fanatic

    I'll be watchin this one !!
  3. pandemonium

    pandemonium Master of the Pit

    sounds good, cant wait!!
  4. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    What a great flavor combo, my compliments. It's all good my friend.[​IMG]
  5. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    they are in the smoker 7 full and one 3/4 stick. will finish up late tonight and then cool.

    pics of finished product tomorrow

    thanks for watching

    the ingrediants

    venison and pork. I forgot to put the 2# of beef fat in the pic.


    all cubed up and fresh jalapenos added


    all ground and high temp jalapeno cheddar added


    stuffed and in the GOSM


    finished product tomorrow

    thanks for watching
  6. new2que

    new2que Meat Mopper

    I've always wanted to see the summer sausage process! I'll be interested to see the finished product! 

    Where did you get the casings?
  7. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    Here is the finished product.

    it turned out great, It passed the wife's taste test

    and she said it was as good as any I have made so

    Im happy[​IMG]

    this batch was 20# of venison,8# pork butt and 2# of beef fat. I about 18 jalapeno peppers, and 8 cups of high temp Jalapeno cheddar


    close up


    they took 10 hours to reach 152* 5 hours of smoke in the GOSM @ 150* and 5 hrs in my Alto Shaam oven @175*
  8. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    I got the casings from the sausage maker .com

    they are 3"x 24"mahogany synthetic fibrous casings.

    they come 20 to a bundle for about 16.00

    stuffed weight of each stick was around 4.25#s

    I tie one end and use a hog ring to seal the other

    I stuff them with my enterprise sausage stuffer.
    Last edited: Jul 13, 2010
  9. lugnutz

    lugnutz Smoking Fanatic

    your my hero [​IMG]   any chance of pm'in me the whole recipie???
  10. bearcarver

    bearcarver Smoking Guru OTBS Member


    Those look fantastic!!!!

    They have a lot of "Droolability"[​IMG]

    May I ask how much smoke gets through that type of casing?


  11. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

  12. werdwolf

    werdwolf Master of the Pit OTBS Member

    OH YA!  That is looking good.  Can 't wait till this fall, and I'll be making some also.  [​IMG]
  13. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Very nice ss. I am going to try to make some soon for the first time but am contiplating on how to cook it. You said you moved it to another cooker during the cooking process. Why was that move made?
  14. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    Mainly for convenience and able to control temp and humidity perfectly

    after about 5  hours in the smoker it has all the smoke its going to take and since all I have now is a GOSM that deosnt have a thermostat I have to keep a close eye on my maverick thermo and water pan to make sure it all stays good.

    but when I move it to my slow roast  even heat electric oven it is all controlled perfectly and automatically

    so all I need to do is monitor the internal temp and when it hits 152 its ready for the cold shower

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