Made up a batch of summer sausage this weekend, started off with a little ground pork butt.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_0398.jpg)
Then some ground deer.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_0399.jpg)
Mixed that up and added the seasonings.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_0404.jpg)
Dumped in a few jalapenos.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_0405.jpg)
Mixed that all up and ground again.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_0408.jpg)
Then added the cure mixed in water and some cheese.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_0409.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_0410.jpg)
Now the fun begins.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_0411.jpg)
All stuffed and ready for a good nights rest.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_0412.jpg)
In the mornin fired up the smoker and loaded up the SG with 3 hr Pecan. Let the sausage dry at 120 F for an hr then bumped up the temp to 130 F and started the smoke. Then bumped the temp up 10 deg every hr after that without goin over 180 F. This is what came outta the smoker bout 10 hr later.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_0413.jpg)
Gooooooooooooood Stuff.
My wife asks me - What do you want to have for Thanksgiving dinner?
My answer - Some of OU812's Jalapeno Swiss SS.
That looks really good!
Thanks Caney.
I was sittin here havin a snack and remembered that I forgot the money shot.
Heres what it looks like cut open.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_0426.jpg)
I could really really hurt myself on some of that! BEAUTIFUL!
Looks great. Did it come out hot or just have a twang to it??
That really looks good. I looked so good that I had to run to the store to buy some fresh Jalapenos and I am going to mix a batch up right now to smoke tomorrow.
That looks like a winner, nicely done OU!!
Wish I had some in MY fridge. ;)
Quote from: pikeman_95 on November 24, 2010, 04:07:29 PM
Looks great. Did it come out hot or just have a twang to it??
Comes out right in the middle, not to hot and not so weak you cant taste the jalapenos.
All the people I have made it for say its just right.
For me I like it hotter.
Goes great on a sammie with some good mustard and some smoked pepper jack cheese.
Go for it Sailor, I like Vlasic Hot pickled jalapenos. Thats 2 lbs drained weight jalapenos to 25 lb meat.
O I would like some too.
Looks great........nice mixture OU
Thats a thing of beauty, great job. :)
I'm getting the DDT's. Nice job!!
Looks fantastic!
Got this one Bookmarked.
Quote from: classicrockgriller on November 24, 2010, 07:29:00 PM
Looks fantastic!
Got this one Bookmarked.
Let me know if you need anytrhing.
That looks very good, is that recipe available on the site somewhere?
Nicely done OU !!!!!!
BCD
OU, U knocked that one out of the park. Might fine INDEED!
Thanks everybody.
The amount of jalapenos in the sausage is just right, not hot at all but you can defiantly taste them.
Quote from: DOUG3D on November 25, 2010, 02:35:16 AM
That looks very good, is that recipe available on the site somewhere?
I wouldn't hammer that ... only because I'm a woos and no fan of Jalapenos BUT my Son and Granddaughter will hammer that once I get the recipe. Mind posting the recipe. Goooooood looking SS :)
Looks fantastic!
Quote from: smoker pete on November 28, 2010, 08:29:14 AM
Quote from: DOUG3D on November 25, 2010, 02:35:16 AM
That looks very good, is that recipe available on the site somewhere?
I wouldn't hammer that ... only because I'm a woos and no fan of Jalapenos BUT my Son and Granddaughter will hammer that once I get the recipe. Mind posting the recipe. Goooooood looking SS :)
I used 60% deer and 40% pork butt, make most all my sausage with this ratio.
Grind with a 3/16" plate.
The seasoning is from Frisco Spices, they are sold locally. you can get them here.
http://www.friscospices.com/product/6001/SUMMER-SAUSAGE-MIX---CURE-PACK-INCLUDED/
They just started putting the directions on the package, which will come in handy for beginners. ;D
I used 20 fluid oz distilled water, mixed in the cure pack that comes with the spices, let that sit wile I mixed the seasonings with the meat.
I like to dump in the jalapenos and mix in the seasonings then grind again. Helps to mix every thing better when your doin a 25 lb batch. ::)
After the second grind dump in the cure and high temp swiss cheese mix again.
If you dump in the cure and water before the second grind its a real b##ch to feed in the grinder.
Used 2 lb of jalapenos and 2 lb high temp cheese, you can get the cheese at Frisco also.
Hope this makes sense to ya all.
Thanks for the recipe OU812. I'm a fisherman not a hunter so would not have access to any Bambi meat. Have you ever substituted beef for the deer?
Yes.
Just use a good lean hunk of beef, like eye of round or somthin like that.
Don't know how I missed this thread. Sure does look good OU and thanks for the recipe.
Oh ya, you could use a round roast too.
You could use a chuck roast also but that will change the fat ratio.
I try to keep the fat below 20% of the total meat weight.
Hey Arnie, you could throw in one of them Jolokia peppers and really kick up the heat. :o