Skip to main content

6 replies

Venison Summer Sausage & Cheese/Jalepenos

FM Former Member
I just finished a 15 lb batch of venison summer sausage. I used a High Plains summer sausage kit & added 3 TBS black pepper, 1 TBS cayenne, 1 TBS onion powder, 1 tsp garlic powder, 1 TBS garlic salt, & 4 tsps of encapsulated citric acid. Stuffed into casings that held about 3 Lbs each.

The first 5 pounds I stuffed as is. The next 5 pounds I added about a pound of diced smoked cheddar. The next 5 pounds I added about 1/2 pound of diced smoked jack & a couple diced roasted green chilis. Hung the sausages in my kitchen for 3 hours to warm up a bit. Next, added to smoker set at 120 degrees with the door cracked about 1/4 inch for 45 minutes. Added 4 1/2 oz of hickory & closed door & smoked at 130 degrees for 30 minutes. Then bumped temp up to 180 degrees till the sausages reached 153 degrees internal temp. Took them out & showered till cool & hung in the kitchen for a couple more hours to allow to bloom.

They are all very good. I'll probably increase the citric acid a bit to make them a bit more tangy, but overall very tasty. I'd also like to try using jalepenos next time. Has anybody else used cheese or jalepenos in their summer sausage? If so, what quantities of cheese or jalepenos or green chilis do you use?
Original Post

Replies sorted oldest to newest

FM Former Member
I can't believe nobody out there has put jalepenos or cheese in their summer sausage. Did my question get buried in my rambling post or is there just no information out there?

My questions were: what quantity of jalepenos, cheese, or green chilis should I use when making summer sausage.
FM Former Member
dr. mac kelly like to see these posts about sausage. i made my first batch of summer with my sons deer, hi mountian, turned out great for first try,codys first deer was a nice 8 pointer on opening morning, he is 14,a very proud father. check some of the pork recipes, some ideas in there. cheese,onion peppers,garlic all a must in sausage i think. there are some sausage smokers that visit at times but not often, maybe they will chime in,could use there input, if not just try it and adjust. good luck to us! paul
FM Former Member
Best way to make any sausages is to make them take a small piece and cook it off in a fry-pan and taste it, if it is the taste you want, stuff it, if not adjust and repeat. (make sure you do this before adding any of the inta-cure products)I have made alot of different sausages and this seemed like the best method and most rewarding (snacks while working are always rewarding.)
D dlsMember
Though it's been awhile since I've made sausages with fresh japs, I normally use 1 medium green jap per 1 lb of meat. Most of the time, I use powdered chiles (chipotle, ancho, pasilla, etc) either solo or blended.

I agree with and second Chef Tom's comment. I always fry up a small patty of the sausage mix before stuffing and adjust as necessary. This is important when using fresh peppers that vary in heat because of size, maturity (green vs red), and so forth. Start off adding the peppers on the conservative side. You can always add more if you desire to.

In as far as cheese is concerned, when I use it in sausages, I usually add about 1 cup of grated hard cheese (parmesan, pecorino, etc) per 1 lb of meat. Again, fry a patty and adjust as necessary to your personal taste.
K kelleyMember
I have only used the cheese as a novelty and for a change of appearance.I cut it into chunks that will fit through the stuffing tube. After smoking and cooling the cheese is still in the original shape that I cut. Just a visual and taste treat every few slices. I have not used jalepenos as the ones I get in Ca. seem to vary in heat to much so I use cayenne for any heat I wish and any green chilis are the no heat type and the amount I use is enough to have a flake or a chopped piece of pepper appear in every slice or so in the finished product.

Add Reply

Post

Membership Required

We're sorry. You must be signed in to continue. Sign In or Register
×
Are you sure you want to remove from your Block List?
×
Loading...
×
When you block a person, they can no longer invite you to a private message or post to your profile wall. Replies and comments they make will be collapsed/hidden by default. Finally, you'll never receive email notifications about content they create or likes they designate for your content.
Note: if you proceed, you will no longer be following .
×
Link copied to your clipboard.
×