Jalapeno Cheddar Venison Summer Sausage - Smoking Meat …
Oct 19, 2012 · Jalapeno cheddar summer sausage 5 lb Ground Venison 1 lb Ground Beef 2 cup Water 3 Tbsp Morton tender Quick 1 tsp Non Iodized Salt 4 Tbsp Dry Milk 3 Tbsp Course Black Pepper 2 Tbsp Mustard Seed 1 1/2tsp Onion Powder 2 tsp Garlic Powder 1 cup Jalapeño Pepper's Freshly Chopped 2 cup High Temp Cheddar Cheese
Venison Summer Sausage ( jalapeño and cheese)
Feb 11, 2011 · OK now we got to get it in the casings.First take the casing out of the water and shake the water off.Its OK if there still wet.Then get to stuffing.
Venison Summer Sausage/Jalapeno Cheddar Venison Summer …
Mar 21, 2015 · Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1
How much and what type of jalapeno should I used for …
Nov 11, 2021 · Guys - thanks for all the tips. I ended up making 21 pounds of venison/pork-butt (50/50) jalapeno/cheddar cheese sausage. I decided to go with 24 oz. of (Mt. Olive brand) jalapeno's (drained) and 5% high heat cheddar cheese. The test patty's were delicious and the heat was just right. I just started the sausage drying in the smoker 30 minutes ago.
venison/jalapeno/cheddar summer sausage - Smoking Meat Forums
Oct 30, 2022 · Hydrated jalapeno's show up better in the sliced finished product. I will probably hydrate them from here on out. 0.5 oz. dried jalapeno (unhydrated) / 10 pounds of meat was a very light jalapeno flavor; 0.75 oz. dried jalapeno (hydrated) / 10 pound of meat was noticeable jalapeno flavor and actually had a little kick to it.
jalapeno ratio for summer sausage - Smoking Meat Forums
Jan 30, 2012 · jalapeno ratio for summer sausage. Thread starter tmon41; Start date Jan 30, 2012; Some of the links on ...
Venison Jalapeno Cheddar Cheese Summer Sausage w/Q-Views
Jan 29, 2013 · Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1
Jalapeno Cheddar Venison Snack Sticks - Smoking Meat Forums
Jan 5, 2022 · Made a batch of Jalapeno Cheddar Venison Snack Sticks, turned out perfect! I made a 5 # batch and used 1/4 cup of dehydrated jalapenos and 1/2# high temp cheddar. Stuffed the night before and on to the smoker the next morning until 152 degrees internal temp.
Dried Jalapeno for summer sausage - Smoking Meat Forums
Jun 22, 2022 · I picked up a half-pound of dried jalapeno's for my next batch of jalapeno/cheddar summer sausage. I have used jarred/drained jalapenos so far...but after taking a sausage making class in Hermann, MO, they convinced me dried was the way to go (binds with the meat better). QUESTION: How many...
22 pounds of venison/pork jalapeno cheddar sausage
Nov 30, 2021 · 21 lbs - 50/50 venison/pork butt; 1 lb high heat cheddar (~5% of meat weight) 24 oz. (drained) Mt. Olive Jalapenos (a little over an oz./lb of meat) Apple smoked; fibrous casing for the 1.25" sausage and collogen for the 33mm casings