BIG_BUCK_1 Posted December 30, 2005 Report Share Posted December 30, 2005 How do you make jalapeno and cheese sausage thanks Kyle Quote Link to comment Share on other sites More sharing options...
Snipe Posted December 30, 2005 Report Share Posted December 30, 2005 Re: deer sausage [ QUOTE ] How do you make jalapeno and cheese sausage thanks Kyle [/ QUOTE ] As in Summer Sausage..?? I will take the Venison and Pork and put it through a course grind the first time ( 3/8" to 1/4" ) type plate... Put the meat in the mixer and then add the seasonings...When done you can do one of two things when fine grinding ( 1/8" to 3/16" ) type plate...add the peppers and cheese then or wait till you grind and then put back in the mixer with chopped and diced peppers and cheese ( If You Want Larger Pieces )...Remove and put into a stuffer and your good to go to the smoker...Put them in around 200-210 degrees and light to medium smoke ( Your Favorite Wood ) till the internal temp reaches 150-160 degrees...Or just cook them in the oven the same way with no smoke flavor.... You can use the Fibrous or the Collagen Middles Casings...I like the Collagen ...it shrinks as the meat cools...It just looks better ...No wrinkles.. Quote Link to comment Share on other sites More sharing options...
BIG_BUCK_1 Posted December 31, 2005 Author Report Share Posted December 31, 2005 Re: deer sausage thank you snipe that is exactly what i was talking about Quote Link to comment Share on other sites More sharing options...
Snipe Posted January 2, 2006 Report Share Posted January 2, 2006 Re: deer sausage You bet bud...The one thing I didn't tell you...I use a 80% to 20% Mix Venison to pork.. If you are looking for a good place to get seasonings you may want to look at LEM Products That is where I buy mine... Quote Link to comment Share on other sites More sharing options...
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