More Venison Jalapeno Cheese Sausage

Sausage making and curing meats.

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Griffin
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More Venison Jalapeno Cheese Sausage

Postby Griffin » Mon Nov 04, 2013 1:21 pm

My original plan was to sit on my butt Saturday and smoke some sausages since our stores were depleting but a chance encounter with a friend at Hirsch't meat market convinced me to go to the Plano Eggfest. Unfortunately, I already had 6.5 lbs of venison defrosted in the freezer. So later that night found me grinding up the venison and an equal amount of pork butt.

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It got ground once on medium, spices mixed in and then reground on fine.

Sunday, I was up bright and early.
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Decided to start my lil fire a bit differently. Put about 5 pieces of lump in the mini and then used an oiled napkin trick under the grate to get it going. Worked like a charm. Took the lit coals and dumped them in the large Egg.
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The whole time I'm going all this, I'm a bit worried about if it will all fit. One adjustable rig and one BGE grate extender and we're in business.
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Should have checked the dome thermometer for clearance, however.
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Some shot taken later in the day.
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I smoked it at 140 for the first hour with no smoke, applied pecan and cherry and bumped it up to 150 for an hour, then ten degrees until I hit 190. This was close to 6 hours in I believe. Still holding pretty good.
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Around 6 hours in I got impatient and bumped it to 210 to hurry up and finish.
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Total cook time was around 7 hours and IT was 155 F when I pulled (which I think is safe for meat I grind myself)
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Gave it a 30 minute ice bath to stop the cooking, then bagged, tagged and into the freezer.
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That should last me awhile, I think. If not, I still have about 10 lbs of venison still in the freezer. What a long weekend.

6.50 lbs of venison
6.50 lbs of pork butt
0.4 oz granulate garlic
1.2 oz black pepper
4.2 oz salt
1.16 oz sugar
4 diced jalapenos
10 oz cheddar
8 oz water
0.4 oz Cure
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ChileFarmer
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Re: More Venison Jalapeño Cheese Sausage

Postby ChileFarmer » Mon Nov 04, 2013 8:00 pm

I am loving it, great color. I copied your recipe for maybe use later.
Super nice. CF :D
OK, get over it, you lost. God bless America

http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.

http://curingandsmoking.blogspot.com/" target="_blank
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Re: More Venison Jalapeno Cheese Sausage

Postby jmcrig » Mon Nov 04, 2013 8:17 pm

Looks very good. :D
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Re: More Venison Jalapeno Cheese Sausage

Postby spacetrucker » Fri Nov 08, 2013 11:30 am

looks really good!
good documentation on the cooking and the pictures tell a good story :mrgreen:
What difference does the ice bath make, I have often wondered?
does no ice bath = shriveled sausage?
Good Cue to ya..
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Re: More Venison Jalapeno Cheese Sausage

Postby Rambo » Fri Nov 08, 2013 3:43 pm

I want some
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Re: More Venison Jalapeno Cheese Sausage

Postby Txdragon » Sun Nov 10, 2013 10:33 am

spacetrucker wrote:looks really good!
good documentation on the cooking and the pictures tell a good story :mrgreen:
What difference does the ice bath make, I have often wondered?
does no ice bath = shriveled sausage?



This prevents the sausage from getting all wrinkled and making your casings nice and plump. It will now develop a slight mahogany color, depending on your smoke. You can dry them out, then hang them for a couple hours to finish this process. Worth it for presentation purposes ;)
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Re: More Venison Jalapeno Cheese Sausage

Postby spacetrucker » Sun Nov 10, 2013 10:41 am

thanks for the reply, still workin on the sausage makin skills,
may try the ice bath on the next batch, just ordered a Weston stuffer,
gonna sell the old grinder its a cheapie and a dakota water stuffer.
lesson learned there is buy good gear to start!
Good Cue to ya..
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Re: More Venison Jalapeno Cheese Sausage

Postby Txdragon » Sun Nov 10, 2013 10:57 am

spacetrucker wrote:thanks for the reply, still workin on the sausage makin skills,
may try the ice bath on the next batch, just ordered a Weston stuffer,
gonna sell the old grinder its a cheapie and a dakota water stuffer.
lesson learned there is buy good gear to start!


Selling a stuffer? PM me some details and pics please!
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Griffin
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Re: More Venison Jalapeno Cheese Sausage

Postby Griffin » Thu Jan 09, 2014 8:50 am

Man. Sometimes I can be an idiot!! :banghead: How did I not include the mandatory sliced picture? You'll notice the texture of the sausage. I did a medium grind and then a fine grind just to see what it would turn out like. Wasn't going for a coarse texture. Actually came out really good. Just ate a little more yesterday for lunch. And since it was fully cooked, you can eat it cold with some cheese and crackers if you want.

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Re: More Venison Jalapeno Cheese Sausage

Postby Txdragon » Thu Jan 09, 2014 9:02 am

Wow! Griff, the texture looks great there! I usually don't double grind. I go with the medium plate and keep it there. I have one that's like "super fine" lol, seems like maybe for hotdogs? I dunno, never used it and it seems too fine for anything else.
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Re: More Venison Jalapeno Cheese Sausage

Postby jmcrig » Thu Jan 09, 2014 9:06 am

Texture looks great. I know I'd hit that. 8)
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Griffin
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Re: More Venison Jalapeno Cheese Sausage

Postby Griffin » Thu Jan 09, 2014 9:13 am

Thanks Guys. Sorry I didn't add that picture before. I just looked at the website for the Kitchener #12 that I have and it says the middle one is a 5/15 and the little one is 3/16.

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