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.
It got ground once on medium, spices mixed in and then reground on fine.
Sunday, I was up bright and early.
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.
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.
Should have checked the dome thermometer for clearance, however.
Some shot taken later in the day.
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.
Around 6 hours in I got impatient and bumped it to 210 to hurry up and finish.
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)
Gave it a 30 minute ice bath to stop the cooking, then bagged, tagged and into the freezer.
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
More Venison Jalapeno Cheese Sausage
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Re: More Venison Jalapeño Cheese Sausage
I am loving it, great color. I copied your recipe for maybe use later.
Super nice. CF
Super nice. CF
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Re: More Venison Jalapeno Cheese Sausage
looks really good!
good documentation on the cooking and the pictures tell a good story
What difference does the ice bath make, I have often wondered?
does no ice bath = shriveled sausage?
good documentation on the cooking and the pictures tell a good story
What difference does the ice bath make, I have often wondered?
does no ice bath = shriveled sausage?
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Re: More Venison Jalapeno Cheese Sausage
I want some
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Re: More Venison Jalapeno Cheese Sausage
spacetrucker wrote:looks really good!
good documentation on the cooking and the pictures tell a good story
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
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!
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!
Don't count every day, Make every day Count
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
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Re: More Venison Jalapeno Cheese Sausage
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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Re: More Venison Jalapeno Cheese Sausage
Man. Sometimes I can be an idiot!! 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
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
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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