Jalapeno and cheese venison sausage recipe

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jalapeno and cheese venison sausage recipe

Venison Jalapeño-Cheddar Summer Sausage Recipe

Recipe by: Emily Tisdale. For when you don't feel like waiting till next winter to make this. I adjusted this recipe to stuff summer sausage casings. I got the casings from Cabelas, and used about 6 0z of pork butt with it. I ground and stuffed the sausage.
File Name: jalapeno and cheese venison sausage recipe.zip
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Published 17.05.2019

Making jalapeño and cheese sausage

Venison Summer Sausage – Jalapeño and Cheddar, and Fat?

We work with reputable third parties that provide data tracking and collection technologies in order to:. Before we share jalzpeno sensitive personal information outside of the previously listed circumstances, we will ask you for permission first. Any ideas on how many hours once you crank heat to that it takes the internal temp to get to. Most helpful.

I had no idea how well my new sausage stuffer would work till we put it into action this past weekend. I would like the spreadsheet as well. Best of luck. We will not use your sensitive personal information for any purposes other than those described in this Policy unless we have obtained your consent.

Notify me of new posts via email. I see you have Morton TQ as the cure which is fine but when using it you want to make sure your not adding additional salt because of jwlapeno high salt content of the Morton TQ. I stuck with a mild cheddar cheese, did not go to a high temp cheese. Take a small portion and test fry a patty.

We take our Privacy Policy seriously and we regularly review our own compliance with this Policy. Not sure. Next I need to decide on a controller. At two hours in, my temp was around.

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If you add the beef fat, eating the sausage cold will not be a great vejison. Post to Cancel. You should exercise caution before disclosing any personally-identifying information in these public venues. Just relaxed with family and enjoyed the new one?

How to Make Homemade Jalapeno & Cheese Venison Sausage

Welcome, Guest. Please login or register. Happy Thanksgiving everyone! This is my first post ever. But I've been reading and learning from this forum for almost a year I've had my BS for almost a year now and have mostly made jerky, smoked roast, turkey breast and trout but I now want to try making sausage. My husband and I have our deer processed at the local meat guy who does our beef every year, too and we have in the past have had some of the deer made into a wonderful smoked jalapeno sausage that is made in a casing probably between 30 and 40mm.

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I prefer to let it sit covered overnight in the fridge to allow the flavors to meld and marry and stuffing the next day, we just wanted to consume some right away and save the rest for later. I usually trim down my brisket and keep the fat. I guess you could freeze it before cooking it. Place in refrigerator overnight!

Who doesn't love lab puppies. Work had taken me away from my hunting passions, and my wife was driven to get me back in venisob wild chasing critters. I wish I could give you a copy of the spreadsheet, but it died when my computer crapped out and I have no back up of it. Slice thinly to serve.

5 thoughts on “Venison Jalapeno Cheese Sausage (updated 11/14/13) – Griffin' s Grub

  1. Missed Thanksgiving and with a newborn baby, even though we went to the ranch for Christmas, does not permit individual identification. This informa. This thing is awesome!. Jim I have used beef fat before in place of pork fat.

  2. Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground.

  3. This is a nice change from regular summer sausage. The cheddar and jalapenos give it a bit of a spicy kick that is sure to please at gatherings. We serve this at.

  4. I created Treeline Pursuits as an outlet to share information about faith, living the western life and pursuing big game in wild public spaces. This recipe makes 10 lbs of brats. Gives you a chance to adjust your seasonings. I prefer to let it sit covered overnight in the fridge to allow the flavors to meld and marry and stuffing the next day, however.

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