The Texas BBQ Forum

Looking for some pointers on making some jalapeno cheese sausage out of a doe I shot this past weekend. I tried using the google and looking through some threads here but haven't really found what I'm looking for. I am not wanting to do summer sausage at this point, so no tips there please. I do want to smoke it and I have cure for that. What I have gathered is about 60/40 venison to pork butt (all the way up to 70/30). But how much cheese per pound? Jalapenos? What about other seasonings such as pepper, salt, garlic or others? Any and all help would be greatly appreciated. Thanks in advance.

Griffin,
We always go 50/50 on venison sausage, just remember to add cold water to your meat(maybe a cup), and grind twice. Here is my guarded recipe, just the basic foundation: I always add other stuff from time to time. Mix and fry up a sample. I have never added Jalapenos or Cheese to my sausage, but have made it with my Summer Sausage. Always add the dehydrated Japs, and cheese right before stuffing, if not it will gum up your grinder. Never have measured it, just go by look. Also if you are going to add pink cure, I would back off on the salt a little. We are making sausage tomorrow.
Hope this helps.
P.S. I did not send this

20lbs venison/20lbs pork butt
12 ounces pickling salt
3 ounces coarse-ground black pepper
1 ounce sugar
1 ounce red pepper
Some granulated garlic

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