The fat in the mixture comes from the pork. Grind together venison and pork. Has a great jalapeno flavor without being spicy. Pork butt, which actually comes from the front shoulder, will work just fine! Ac Legg S Jalapeno Smoked Sausage Blend 139. Refrigerate for 24 hours and then cook in oven at the lowest temp–170 degrees and rotate the rolls periodically for an even cook. Then mix until your arms feel like they are gonna fall off. Hi, thanks for stopping by. Was that too many descriptive words? of dehydrated jalapenos for 5 lbs of meat. of meat (our local grocery store has a guy that just smokes meat and that was his advice also), If you are using fresh jalapenos, you will want to blanch them first to get some of the oils off. This is almost identical to the recipe I use for basic summer sausage (minus pepper and cheese obvious) however there is 1 1/2 cups water in my recipe. They sell it at Bass Pro, Cabelas, Field and Stream and Academy. The following day, hang sausages on drying racks and dry at room temperature, or you can dry them in the smoker with the damper open. It's firm and moist and does not crumble. $ 4.99. Add the ground venison, jalapeño peppers and cheese; mix well. Hope it turns out well! 1/2 Stick Shipping Information All orders are shipped via UPS. https://www.grit.com/departments/venison-summer-sausage-recipe A simpler way is to use High Country seasonings, out of Missoula, Montana. Raise temperature of smoker to between 120 and 130°F, add smoke chips (I like apple wood), and smoke for 3 to 4 hours. of dehydrated jalapenos for 5lbs. I’ve even sliced it into chunks and added it to macaroni and cheese and have put it on pizza and in salads. It’s the comfort food of all comfort foods. At GRIT, we have a tradition of respecting the land that sustains rural America. Hull jalapeño peppers and remove seeds, then chop into small but not fine chunks. cheese) in with the water, and mix thoroughly. In a large bowl, combine water, lime juice, curing mixture, mustard seed, pepper, and cumin, and stir until blended and dissolved. After internal temperature has reached 165°, take sausages out of smoker and immediately immerse in ice water to cool them quickly (it takes around 5 minutes for them to cool sufficiently). Tried the recipe and it worked great. I tried this recipe but with trimmed beef brisket and used Cabela's 2 1/2 X 20" mahogany fibrous summer sausage casings. Mix the tender quick, water, mustard seed, garlic powder, onion powder, black pepper and liquid smoke together in a large bowl until the tender quick is dissolved. Jalapeno/cheese deer sausage recipe? Each Summer Sausage is approximately 1 lb. Venison Queso — Crumbled venison sausage mixed with salsa and cheese and scooped up with a Tostitos Tortilla Chip. Not as robust as summer sausage, snack sticks make extremely handy pickings. The preset mixturres makes this an easy task. Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Required fields are marked *. Tarp. This Jalapeño-Cheese Venison Summer Sausage Recipe is great for beginners and experts alike. Maybe,…, Million Dollar Venison is a delicious creamy venison sauce with rotini pasta and loads of cheese. Then add the liquid smoke, jalapenos and diced cheddar cheese to the mix. Load venison sausage … 4. jalapeno peppers, seeded and minced. 50/50 pork works best. They make the best cleaner, protector, and lubricator for your firearms, bows, knives, fishing reels, tools, etc... Use code PAYNE10 for 10% off! If you get 20-inch casings, they will each hold about 3 pounds of summer sausage, so following this recipe you’ll either have to triple the recipe to stuff five casings, or you’ll end up with one 20-inch log and two-thirds of a second casing. I hope you enjoy the recipe. I am not able to get the Morton Tender Quick Cure Salt. You need the fat. This is a nice change from regular summer sausage. 2 - 14 oz. account? Made with lean venison and pork, house blended spices, and a flavorful blend of cheese and jalapeños. Dried Jalapeno's Flakes (Also Called Dried Jalapeno Dices) 3 oz. Grind the venison and pork shoulder butt twice using a “fine” grinder plate. Use port trimmings or a whole pork shoulder. Nutritional Value and Information. Tallent Sausage – Jalapeno & Cheese A pork and beef mixture with jalapenos and diced cheddar cheese. Impress your family and friends with the exotic flavor of venison. Can you make this recipe in a conventional oven? I am not able to get the Morton Tender Quick Cure Salt. Also these Jalapeno pepper dices are great to re-hydrate for use in fresh salsa, dips, or use them with grated cheese to make pepper/cheese bread. SKU: SKU000315 Category: Summer Sausages Tag: Sold By Weight This product is cut to order & packaged especially for you. Tweet. How to Field Dress, Skin, and Quarter a Deer, Hi Mountain Hunter’s Blend Summer Sausage Kit (30 lb kit), 2 Tbsp. If so, how much smoke would add? 3. tablespoons dried Thai basil. Not real sure what you mean by "crumby and soft." Or, Bill Me Later and send me one year of GRIT for just $22.95! As sausages finish up, prepare bucket of ice water in which to immerse summer sausages. 50/50 pork butt and venison, elk or antelope works best. A La Carte available in 1 16 oz. Add curing salt, pepper, mustard seed, marjoram, sugar and garlic powder.

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