Venison Jerky and Summer Sausage with Olives,Cheese, Pimento, Jalapeno

Discussion in 'General Discussion' started by hoity toit, Dec 13, 2016.

  1. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    A few pictures from this last weeks smoke. Venison Jerky first, then the summer sausage  with Olives,Cheese, Pimento, Jalapeno.
    26 hrs on the jerky @ 120 degrees, and 12 hr on the summer sausage.., took it to 152-155 a little at a time.

    jerky in fancy gold vac bags from one of the sponsors on SMF





    Now for the SS


    Rytek Kutas book supplied my recipe., and I might add it is stable and consist ant.

    80/20 mix venison/pork fat trimmings



    Drained the water and juice off the jalapenos, olives and pimentos,folded them in gently last.



    The venison here was ground twice while almost frozen,


    I had pre ground the fat and froze again, wanted to add it frozen so it would not "smear" when mixing.


    Ran out of fermento so I substituted powdered buttermilk for my binder.


    All mixed and ready to stuff right away.



    Just 5 chubs - plenty of work for one person here.


    The best part is yet to come.


    Todds little "gadget" as he calls it.


    Many hours later into the ice bath till it cools to about 110 or so.



    After resting for 24 hrs in the cooler see below.

    Now for the money shots:.....



    not crumbly at all, in fact it was quite moist and no fat-out at the bottom of the casing.

    These were 2-1/2" casings



    the gold vac seal bags came  from one of SMF sponsors. I might add that they seal just fine on my cheapo sealer



    poor lighting in this one, sorry.


    thank you in advance for kind comments folks. Merry Christmas to ALL.

    HT
     
    Last edited: Dec 13, 2016
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    everything looks great HT!

    Points!
     
  3. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Well shit, that's a really nice job you did with this!
     
  4. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Thank you for the kind words. The packaging really makes it shine too.

    HT
     
  5. Points to you sir! Looks like your Holiday shopping is taken care of.

    Were the olives overpowering and did it add extra saltiness? 

    Question about your jerky drying time? 26 hrs seems like a long time. I just did 5lbs of top round strips about 1/4 inch thick. I smoked them at 130-160 for 5 hours for great texture. Obviously you have a lot more than 5lbs there, but why not bump up the temp a little to speed things up? 

    I've done jerky in my dehydrator which goes to 140* max and usually only takes me 6-7 hours. I know the dehydrator is going to speed up the drying time, but I would still think 26 hrs is an awfully long time for jerky. I'm guessing you didn't have smoke going the entire time correct? You obviously know what your doing and it looks like it turned out to your liking so I wouldn't change anything, just wanted to know more about your 26 hr method. 

    -MeatSweats
     
  6. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Where have you been?

    As always, it all looks wonderful!  I love the way your SS turns out each year.  Each year I say I'm going to try that, but I haven't had the nerve yet!  [​IMG]
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Man o man that looks good!

    Great job as always!

    Point!

    Al
     
  8. smokin jay

    smokin jay Smoking Fanatic

    All looks great! Merry Christmas!
     
  9. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    i prefer to dry my jerky real slow, always afraid I'll "cook it " instead of drying it., kind of like drying it in the summer sun ,,I put smoke on it for 4 hrs after it has been in for the first 1-1/2. Ido the bend test and pull them out as they get done.-----On the SS --Olives, japs, and pimentos rinsed and drained overnight, no added saltiness or much inthe way of moisture. Kind of turns out like an olive loaf type meat..
     
  10. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Thank all you guys for the kind words and points.Merry Christmas to ALL.

    HT
     
  11. karl ahgren

    karl ahgren Newbie

    Look really great! How does Jalapeno and olives work together? =)

    All the best!

    Karl - En grillfantast från Sverige
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great looking products! Points, HT.

    Disco
     
  13. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Looks fantastic HT - I can smell it from here.

    Those are some great holiday snacks!
     
  14. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    It is like a olive loaf sandwich style. A different taste in each bite instead of just plain old summer sausage.
     
  15. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    They did come out quite well and at this point have disappeared fast.

    Thanks again for the point Disco. I know it has gotta be darn cold now in you neck of the woods.
    The Summer Sausage is almost gone too, may have to do another batch this week before Christmas. Thank you for the comments.
     
  16. whistech

    whistech Smoking Fanatic SMF Premier Member

    Your summer sausage looks great!   It sounds like something I would find really tasty.    Oh, and your jerky looks outstanding.
     

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