Smoked Jalapeno Cheddar Venison Sausage

[Caribou]

Hi everybody,
I started a batch of jalapeno cheddar venison sausage that will go into the smoker tomorrow morning.
Here's what I used:

1 1/3 cup cold water.
2 TBs Mortons tender quick
2 1/2 tsp yellow mustard seeds
1 tsp garlic powder
1 1/2 tsp course ground black pepper
4 lbs ground venison (15% of which is beef fat)
3 HUGE jalapenos, probably more like 5 or 6 regular size ones.  Seeds removed, then finely diced.
1 1/2 cup Hi Temp Cheddar chunks

Placed the first 5 ingredients in the mixer and mixed until the MTQ fully dissolved
Then mixed in the meat.
Added the diced peppers and the cheese, mixed until evenly distributed.

I am not a fan of using collagen casings with the exception making snack sticks BUT quite a while back I did purchase a couple packages of 38mm casings from Cabela's that have been in my freezer and I just have to use them up.  Even though they are thoroughly stuffed they do look a little wrinkly but once they're smoked it will be pretty unnoticeable. I think. ::)

They are drying in my fridge on a smoker rack placed on a cookie sheet and will be smoked tomorrow morning.
and you know I will be posting more :)
Carolyn

[NePaSmoKer]

Looks good.

So There  ;D

[OU812]

That recipe looks mighty tasty,,,,,,and I thought I was the only one who used TQ any more  ;D

Cant wait to see them babys on a cracker

[JZ]

Ooooooooh ya that looks gooooooooood. Can't wait to see the after pics. ;D

[mikecorn.1]

Looking good!


Sent from my iPhone 5 using Tapatalk

[Tenpoint5]

Those look great Carolyn. Can't wait for the updates

[Sailor]

Yummy......looks good!

[Caribou]

Thanks guys :)
They're in the smoker this morning so I'm feeling hopeful ;)
Carolyn

[Caribou]

My smoked sausages came out great, but I'm not to sure about my future as a food stylist ;)
I gave them 2 hours of hickory smoke and continued cooking them until they reached 152F


If you have some gamey rutty bucky venison making it into a smoked sausage or snack stick can really transform it.
I notice now that we process our own venison it always tastes good.
Carolyn

[pikeman_95]

Very nice Carolyn. Your sausage looks very good and you are so right about changing a strong rutty buck into an enjoyable snack. It makes great sammys and as many of the members will attest to, your home made sausages make great gifts. I always make sure that land owners that let me hunt on their land always get some of the sausage reward.
Kirby

[viper125]

Well if you ever get back there to watch the processing you' d know why. I did compuer work for several differant processors. But their pretty much the same. They get several butchering and throw legs and other meat on counter. Other grab a leg and start working it. But what ends up is usually you get 4 legs and tenderloins. But could be 4 different deer. I use a lot of care in shooting and gutting mine but others dont. So doing my own just always made sense. Good meat in good meat out. Lol!

Sent from my DROIDX using Tapatalk 2

[OU812]

Nice work Carolyn!

Im with Kirby and Paul,,,,what they said  ;D

[Caribou]

Thanks guys :)
It is sad to be so careful dressing out a deer and have not cared for at the processors.
I raise and sell a few beef cattle every year and it's hard to get around using a processor in those cases.
My hubby shot a spike elk off our place last year and we took it to an incredible processor that works by referral only.
I have been a few processors plants in the past and this place was so clean and smelt good inside like fresh meat.
Our elk cuts came back cryo packed and taste wonderful.
This guy charges a bit more per pound (65 cents) and I cannot seem to talk my beef customs into using this guy.
Carolyn

[NePaSmoKer]

MMMMMMM

I like

Wanna trade some gator for some......EH    :o

[JZ]

Very nice and thanks for the update.