More Venison Jalapeno Cheese Sausage

Sausage making and curing meats.

Moderator: TBBQF Deputies

griffin USER_AVATAR
Griffin
Cowboy
Posts: 396
Joined: Fri Dec 10, 2010 8:29 am
Contact:

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.

Image

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

Sunday, I was up bright and early.
Image

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.
Image

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.
Image

Should have checked the dome thermometer for clearance, however.
Image

Some shot taken later in the day.
Image

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.
Image

Around 6 hours in I got impatient and bumped it to 210 to hurry up and finish.
Image

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)
Image

Gave it a 30 minute ice bath to stop the cooking, then bagged, tagged and into the freezer.
Image

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
chilefarmer USER_AVATAR
ChileFarmer
Forum Star
Posts: 6602
Joined: Sun Feb 18, 2007 6:18 pm
Location: Jacksonville,Texas
Contact:

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
jmcrig USER_AVATAR
jmcrig
Bandolero
Posts: 654
Joined: Sun Jan 10, 2010 10:45 am
Location: Mesa, AZ
Contact:

Re: More Venison Jalapeno Cheese Sausage

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

Looks very good. :D
Mark Crigler
spacetrucker USER_AVATAR
spacetrucker
Chuck Wagon
Posts: 3434
Joined: Sun Jun 02, 2013 4:36 pm
Location: Round Rock Texas
Contact:

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?
Don't count every day, Make every day Count
Good Cue to ya..
Vernon

FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
rambo USER_AVATAR
Rambo
Deputy
Posts: 8423
Joined: Mon Apr 02, 2012 10:39 pm
Location: Lufkin, TEXAS
Contact:

Re: More Venison Jalapeno Cheese Sausage

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

I want some
txdragon USER_AVATAR
Txdragon
Deputy
Posts: 5036
Joined: Mon May 14, 2012 3:13 pm
Location: Forney, TX
Contact:

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 ;)
(Insert witty signature here)
spacetrucker USER_AVATAR
spacetrucker
Chuck Wagon
Posts: 3434
Joined: Sun Jun 02, 2013 4:36 pm
Location: Round Rock Texas
Contact:

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!
Don't count every day, Make every day Count
Good Cue to ya..
Vernon

FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
txdragon USER_AVATAR
Txdragon
Deputy
Posts: 5036
Joined: Mon May 14, 2012 3:13 pm
Location: Forney, TX
Contact:

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!
(Insert witty signature here)
griffin USER_AVATAR
Griffin
Cowboy
Posts: 396
Joined: Fri Dec 10, 2010 8:29 am
Contact:

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.

Image
txdragon USER_AVATAR
Txdragon
Deputy
Posts: 5036
Joined: Mon May 14, 2012 3:13 pm
Location: Forney, TX
Contact:

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.
(Insert witty signature here)
jmcrig USER_AVATAR
jmcrig
Bandolero
Posts: 654
Joined: Sun Jan 10, 2010 10:45 am
Location: Mesa, AZ
Contact:

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)
Mark Crigler
griffin USER_AVATAR
Griffin
Cowboy
Posts: 396
Joined: Fri Dec 10, 2010 8:29 am
Contact:

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.

Return to “Sausage and Cured Meats”

Who is online

Users browsing this forum: No registered users and 9 guests