Jalapeno Venison Summer Sausage

[reinhard1]

Got this done for the five of us that is in our deer party.  Used fresh jalapenos this time around which were blanched till tender and seeds removed [25 peppers] for the 25 pound batch.  Turned out great.  The fresh taste patty was spicy but after the logs were cooked it mellowed out some and had the right amount of heat.  I'll be using this combo next time around with some high temp cheese.  Didn't know how many peppers to add but this will work.  Used Curleys Venison Summer mix for this also.  Added extra garlic, powdered milk, and mustard seeds as well.  I'll post the step by step on my page tomorrow.  Got a lot of running around today with my wife at home with a swollen knee.  good luck.

 

These are approximate 3 pound tubes.  10 of them.

 

 

Did them in the oven again.  Taking care of my wife and trying to do this in the smoker was something that just wasn't posssible but they turned out great.

 

 

Great texture and flavor.

 

 

Close up look with a log cut in half and in my hand.

[RebelSS]

OMIGOD........bite size pieces.....      Beautiful!  Hope the Missus' knee gets better.

[SwivelDigger]

Looks good RH. How would you make that if you were using beef/pork?

[reinhard1]

I'll post the step by step for those that want to see it tomorrow in more detail but this is what I used.  

15 pounds of venison [or beef chuck]

5 pounds of pork butt

5 pounds 80/20  ground beef [or beef chuck]

4 T mustard seeds

5 big T minced garlic

5 cups powderrd milk

6 cups cold water

25 fresh jalapeno peppers split and seeded [blanched]

Curley's Venison Summer Sausage mix enough for 25 pounds [comes with the cure needed] good luck

 

[SwivelDigger]

Thanks RH- you're a gentleman and a smoking/sausage making scholar. 

[RebelSS]

I think with all that RH has done for us on here, which should all chip in and get him an entryway rug......

 

[Jim Almquist]

Looks great RH1 !!! 

Next time I plan to do the same with the jalapenos to add some heat.

? for you RH1. Do you find you have grease between the casing and the meat ?

Both my batches have had it and I was wondering if I was doing something wrong or this is just what happens. I have not seen it when I purchase good homemade summer sausage from good meat markets.

[bobberineyes]

Boy that's some first class summer sausage rh. I can never get my logs to look like that out of the smoker, always wrinkly...nice work! !

[reinhard1]

Thanks everyone.  Jim A.,  No I have never had that happen to me [grease under the casings].  Sounds like fat from the mix rendering out to the casing.  Are you using a binder like powdered milk?  That absorbs the moisture so you have a good texture and there is very little loss.  Bobberineyes,  Wrinkles are caused by improper stuffing [understuffing] and not giving the sausage a cold bath as soon as the internal temp is reached.   I have found that using the right amount of powdered milk in all smoked sausage is very important.  I even use it in some fresh sausage.  Makes for a more juicy product and better all around texture.  good luck.

[lovebigbluegills]

Looks great RH!!!!! As usual 

[KEN W]

Reinhard is correct. The powdered milk can make a difference. Also you might have the smoker temp a little to high.

 

One other suggestion.....if you really want the garlic and jalapeno taste spread through out the sausage.....add them to the cold water for a time,then dump in the water. I do this any time I add them to a sausage. Makes a difference.

Edited February 21, 2016 by KEN W

[leech~~]

Reiny, you have a true meat sickness!

You should really go in a see a Doctor for this Mental illness or open a small hobby Meat shop!

[Jim Almquist]

Next batch I will have to watch my temps a little closer. I do use powered milk so that is not the problems but heat may be the culprit. The other thing that I need to do is stuff the casings a lot fuller and maybe that would help. I also get the wrinkled skins due to under stuffing. Guess I should not be so nervous about blowing one up 

 

Ken,

Do you bath them in cold water while they are whole and then chop up for mixing and grinding ? The reason I asked is I use a garlic press to get my garlic as small as I can to make it mix up better through out the batch. 

[reinhard1]

I did post the whole step by step on my page www.sausageheavenoutdoors.com in the Homemade Sausage page.  The first jalapeno summer recipe is one I have done with pickled peppers and the new one, you just scroll down a little further using the fresh ones.  I also mix the garlic in the water that I add along with the cure.  I use diced garlic that comes in a jar.  Very important to mix the cure in the water as well.  Do not just sprinkle the cure over the mix.  This will not allow the cure to meld into all of the meat mix, it should be mixed and dissolved into the water that goes over the meat mix.  good luck.

[KEN W]

You can use a garlic press and then add it to the water along with the cure as Reinhold suggests. But actually you don't need the press. If you are using whole cloves of garlic.....just smash a couple with the side of a knife and put them in the water.....stir around and let it sit with ice cubes in while you are doing something else. Then measure out what you need and when ready remove the cloves and add the water to the meat. As Reinhold does.....I use diced garlic in a jar. Whole cloves don't keep very long.

You can also use garlic powder and add to the water....same with onion powder.

Letting the mixed meat sit in the fridge over night allows everything to meld together.

Edited February 21, 2016 by KEN W

[Crow Hunter]

Looks wonderful. If you smoke them, how well does the smoke pass through the fibrous cases?

[reinhard1]

Fibrous casings will absorb the smoke just fine.  They have great smoke penetration qualities.  Before use you should soak them in warm water to make them more pliable for stuffing.  After stuffing make sure that the casings are dry before smoking.  Smoking at low temps  during the beginning of the smoking cycle lets the casings dry a bit before adding the smoke.  For example the first hour can be at 130 and then put it up to 140 and start adding smoke from that point and gradually raising your temp in stages until you get the color you want.  Smoking time depends on the size of the logs you will smoke as well.  When I have time I like to cold smoke the logs before putting the heat on them.  This is when  the smoking tube or tray comes in handy.  good luck.

[Crow Hunter]

RH, what type of wood pellets do you like for this? Thanks.

[reinhard1]

I've been using Cherry pellets myself.  However this is all personal preference.  Some of the smokeheads I know like hickory for a stronger smoke, but I have used apple, oak, oak and maple mix and have been happy also.  Only one that I would not recommend is mesquite.  It is strong and very woody and it overpowers the flavors of the sausage.  When you smoke something for 6 to 8 hours at times the milder fruit woods give plenty of that great smoky flavor.  good luck.