Snipe Posted September 6, 2010 Report Share Posted September 6, 2010 Starting to use up the last of my venison from last season... Pepper ground through the 1/2 plate.. Damn sure is easier this way.. Mixed into the beer and spice slurry.... While the slurry was getting happy as Emeril would say, I mixed the 60 / 40 venison / pork.. After I mixed in the pepper slurry I added 2lbs of Pepper Jack Cheese Cubes... Stuffed into casings and rested Friday night.... Out of the smoker and after the water bath..... I let these bloom about 3 hours... 24 hours later after sitting in the frig to cool and relax... I have some damn good SS to snack on over the next few weeks... Quote Link to comment Share on other sites More sharing options...
92xj Posted September 6, 2010 Report Share Posted September 6, 2010 It looks horrible!!! I will send my address in a PM, if you could please send them and I will dispose of it all properly. Quote Link to comment Share on other sites More sharing options...
gzilla45 Posted September 7, 2010 Report Share Posted September 7, 2010 Wow that looks amazing. Nice work. Quote Link to comment Share on other sites More sharing options...
HUNTINGMAN Posted September 8, 2010 Report Share Posted September 8, 2010 I get some of the jalipino and hot and spicy sausage made every year and love it. I'm glad you posted all the pics because I was wondering what kind of process it was to make it.yours looks great with the pepperjack cheese,I like the big chunks of cheese. Again,thanks for the pics and don't eat to much at one time. Quote Link to comment Share on other sites More sharing options...
Snipe Posted September 8, 2010 Author Report Share Posted September 8, 2010 I get some of the jalipino and hot and spicy sausage made every year and love it. I'm glad you posted all the pics because I was wondering what kind of process it was to make it.yours looks great with the pepperjack cheese,I like the big chunks of cheese. Again,thanks for the pics and don't eat to much at one time. Making your own is easier than you think.. I stopped taking my deer to processors many years ago for a lot of reasons.. Ask your processor if they can add larger chunks of cheese.. Never hurts to ask.. Quote Link to comment Share on other sites More sharing options...
Shaun_300 Posted September 8, 2010 Report Share Posted September 8, 2010 That looks REALLY good Ken! :jaw: Quote Link to comment Share on other sites More sharing options...
Stone Cold Posted September 12, 2010 Report Share Posted September 12, 2010 I wish I had a smoker! That is the only thing I need yet. I have everything else just not a smoker! Quote Link to comment Share on other sites More sharing options...
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