Jalapeno Cheddar Moose Smokies :) Qview

Discussion in 'Sausage' started by luke71, Dec 30, 2011.

  1. luke71

    luke71 Newbie

    Well after hours of pulling my hair out and research i decided to make an attempt at jalapeno cheddar smokies from the moose i harvested this year.I got about 50lbs of hamburger ground from my cow moose so i decided to fly at it.I did a mix of 65% moose 35% pork trimmings from my local butcher.After talking with the awesome people on this board i decided to go with normal cheddar after i could not track down high temp cheddar in alberta here(thanks Nepas for the help).I decided to use old fort aged cheddar and cubed it into 1/4"x1/4" chunks mixed all of my ingredients up then added the cheese.For my first attempt i'm very happy : )  overall i would say a success.stuffed in natural hog casings 29-32mm let sit in the fridge overnight,let stand in the smokehouse at 100'F till the casings were dry then bumped up to 125'F with smoke and finished off at 150'F into an ice bath let hang to bloom overnight.


    meat all seasoned mixed up and cheese added


    natural hog casings 29-32mm ready to be stuffed




    stuffed and ready to go in to the fridge



  2. bmudd14474

    bmudd14474 Guest

    Looks great. :sausage:
  3. africanmeat

    africanmeat Master of the Pit OTBS Member

    Wow it looks amazing ,did you finished off at 150 IT?
  4. Very nice!

    They look delicious!!!

  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    They look delicious!

    Great job!
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Now that stuff looks awesome and I bet it really taste good to.
  7. johnnie walker

    johnnie walker Smoking Fanatic

    Awesome looking moose sausage, Luke!

  8. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    looks tasty.......   cheese and jalapeno are great additions to sausage.............................[​IMG]

  9. luke71

    luke71 Newbie

    Thanks guys,i finished off to an internal of 152'F then ice bathed.I'm still trying to master the casing shrinkage though.I had minimal on this batch.I've been experimenting and noticed the batches of sausages i do with more fatty meat like pork trimmings have less shrinkage.The leaner ones tend to shrink more after the bloom.Any hints guys?
  10. sprky

    sprky Master of the Pit OTBS Member

  11. moosehunter

    moosehunter Newbie

    Moose sausage & pepperettes from a couple weeks ago... yes some of the sausage hit the smoker!!
  12. Your pepperettes look amazing! Care to share your recipe?
  13. Sausage look good, try Stuffers.com out of BC, they have high temp cheese. I also order a lot of stuff from DNR sausage out of Calgary, but I didn't see cheese on their website.

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