Jalapeno Swiss SS

[bigcatdaddy]

Nicely done OU !!!!!!


BCD

[DTAggie]

OU, U knocked that one out of the park.  Might fine INDEED!

[OU812]

Thanks everybody.

The amount of jalapenos in the sausage is just right, not hot at all but you can defiantly taste them.

[smoker pete]

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  :)

[SouthernSmoked]

Looks fantastic!

[OU812]

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.

[smoker pete]

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?

[OU812]

Yes.

Just use a good lean hunk of beef, like eye of round or somthin like that.

[ArnieM]

Don't know how I missed this thread.  Sure does look good OU and thanks for the recipe.

[OU812]

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