Jelepeno, Cheddar summer sausage

Discussion in 'Sausage' started by uncle_lar, Nov 28, 2009.

  1. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    I did up a batch of Jalapeno and cheddar venison summer sausage last night. I was kind of beat and didnt get any pics of the prep, but here they are over hickory in the GOSM. they are running about 160* now after 2 hrs @ 140* will pull them T 152* the small one will be done first Im sure. the other 6 will take longer as they are larger diameter.
    I will post more Qview of the finished product after they cool over night
    thanks for looking.
     
  2. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    Tis the season for some wonderful SS..[​IMG]
     
  3. oneshot

    oneshot Master of the Pit SMF Premier Member

    Those are lookin real good!!!!! [​IMG]But no pics of the prep????? [​IMG][​IMG]
    We need a tutorial, complete with pics.......[​IMG][​IMG]
     
  4. alx

    alx Master of the Pit OTBS Member

    Looking good....sounds like a winner.....
     
  5. hog warden

    hog warden Smoking Fanatic

    Looks really good. You say after 2 hours smoking @ 160* they are already up to 140*?

    I'm currently smoking 10# of SS and started out at 6 AM this morning @ 125* for the first 4 hours, then kicked up to 160-165. After 8 hours smoking, they are stuck on 133* (smoker at 165* +/-). They have been for 2 hours. Tested with a different thermometer and got the same reading.

    I am keeping a set of time lines to chart this. (homemade drum smoker.....a gasser).
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    They look good really good. I wish you would have taken some prep Qview but thats alright this time the next time we will...........
     
  7. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    After 2 hrs of 140* smoker temp I ramped the smoker to 160*
    no, the sausage is not at 140*
    In fact right now after 7.5 hrs they are sitting at about 138*
    have to be patient and not turn up the smoker they will come up.
    Im using a GOSM and temps are holding steady in the smoker
    I have not added any more chips I had good smoke for 5+ hrs now its just cooking.
    I will post when they are done.
    good luck with yours
     
  8. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    they look great Unc. I'm looking forward to the finished product.
     
  9. oneshot

    oneshot Master of the Pit SMF Premier Member

    Waitin fer dat big finish......
     
  10. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    they were finally done at about 9:30 last night
    they took about 13 hrs.
    I cooled and refrigerated. I will take some shots of it sliced up later today after church stay tuned!
     
  11. morkdach

    morkdach Master of the Pit OTBS Member

    will be waiting
    jalapeno ss yum yum[​IMG]
     
  12. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    ok, here it is, the final product after cooling overnight.
    It turned out great. just the right hint of jalapeno taste and little to any heat.
    I used regular shreaded sharp cheddar and some of it melted a little but still turned out good. think I will try crumbled or cubed cheddar next time.
    I still dont think its worth the expense of the high temp cheese.
    I am also going to always make the larger diameter from now on.
    I will save the smaller casings for salami or pepperoni.
    thanks for looking!
     
  13. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great to me...[​IMG]
     
  14. oneshot

    oneshot Master of the Pit SMF Premier Member

    Well it's about time!!!!! LMAO [​IMG]
    Lookin good!!!!!! [​IMG]

    Are those air pockets I see???? If so, were they do to the cheese melting???
     
  15. morkdach

    morkdach Master of the Pit OTBS Member

    looks tasty to me thanks for the qview
     
  16. thadoc

    thadoc Smoke Blower

    Thats some good lookin SS! Great job, thanks for the Q-view I love it when you see some good products come to life... [​IMG]
     
  17. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    Great looking SS there. I'm glad to hear regular cheese works pretty good. I will probably cube my own as well.
     
  18. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    yes, a few little air pockets due to cheese melt.
    I will cube the cheese next time instead of using course shreded
     
  19. nickelmore

    nickelmore Smoking Fanatic

    How about the receipe, I have some ground venison that I need to thaw out and use pretty soon. How long did it take for those to get to temp?
     
  20. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    summer sausage recipe out of Rytek's book
    then I added the cheese and jalepanos
    I have a 30# batch total 20# venison, 10# pork butt
    I used 12 fresh jalepanos, seeds removed an chopped
    and 4 cups of course shredded sharp cheddar cheese
     

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