Pork/Venison Jalapeno effort

Sausage making and curing meats.

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Pork/Venison Jalapeno effort

Postby cmack » Fri Jun 29, 2012 9:33 am

Did a 12# batch of 50/50 pork & venison with jalapenos a couple of weeks ago. The recipe I was using called for Tender quick as the curing agent instead of my regular pink salt. Turned out pretty good but not outstanding. Smoked with red oak to 165 on my OKJ. I take out the grates and have 2 pieces of all thread that span the length of the pit, hang the rings on the all thread and run the pit at about 215-225 until internal temp is reached.


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Re: Pork/Venison Jalapeno effort

Postby Double RR » Sat Jul 07, 2012 2:26 am

cmack those look good to me look like you got a good smoke on them i think pink salt nitrite makes them look and tast better.
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Re: Pork/Venison Jalapeño effort

Postby ChileFarmer » Sat Jul 07, 2012 10:17 am

If they taste the way they look, you did good. They sure look good. I to have been smoking in my okie Joe, that is why I built my smoke house, not enough room. CF :D
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Re: Pork/Venison Jalapeno effort

Postby Papa Tom » Sat Jul 07, 2012 11:39 am

Looks like you are on the right track to me!
tarde venientibus ossa....
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Pork/Venison Jalapeno effort

Postby bsooner75 » Sat Jul 07, 2012 12:45 pm

Those look awesome. Makes me want to give sausage making a shot.

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Re: Pork/Venison Jalapeno effort

Postby limey » Sat Jul 07, 2012 9:07 pm

MMMMMM, all you need now is a couple of slices of Mrs. Bairds or flour tortillas.
Nice job :thap:
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