Jalapeno and chipotle venison summer sausage qview

Discussion in 'Wild Game' started by diesel, Dec 6, 2012.

  1. diesel

    diesel Smoking Fanatic

    I have seen a lot of this recipe on the forum and had to do it.  I followed this recipe http://www.smokingmeatforums.com/t/129128/jalapeno-cheddar-venison-summer-sausage

    I changed a few things.

    I used 4 lbs of venison and 2 lbs of the fattest pieces of pork butt.

    I added 8 oz of home cured bacon.

    I also used high temp chipotle chedder cheese. 

    I smoked with apple wood for 8 hours at temps between 70/95 degs. Then slowly raised the temp about every half hour for 4 hours.  I preheated the oven to 200 degs and moved the sausages.  I moved the sausage directly to an ice bath once the IT was 165.

    Let it rest in the fridge over night.

    This is my first summer sausage and I can say it wont be the last. Thanks for looking.

  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    I'll bet that bacon really added something. Looks great!
  3. diesel

    diesel Smoking Fanatic

    Oh ya.. I have been curing bacon now for a little over a year.  Once you start you can stop.  I save the trimmings (after curing) for the sausage.  I have been adding small amounts to all of my sausage.  Usually follow the 80/20 rule meat to fat.  So I would use 1.5 lbs of fat and .5lbs of bacon.

    Thanks again for looking. 

    Love this stuff.

  4. Looks real good!!!!

  5. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Really nice Aaron - Thats what I'm talking about!

  6. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    I certainly am going to try the bacon route on my next batch ...thanks fella !

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