Jalapeno Cheese Venison Sausage ?s

Griffin · November 2012

Looking for some pointers on making some jalapeno cheese sausage out of a doe I shot this past weekend. I tried using the google and looking through some threads on various forums, but haven't really found what I'm looking for. I am not wanting to do summer sausage at this point, so no tips there please. I do want to smoke it and I have cure for that. What I have gathered is about 60/40 venison to pork butt (all the way up to 70/30). But how much cheese per pound? Jalapenos? What about other seasonings such as pepper, salt, garlic or others? Any and all help would be greatly appreciated. Thanks in advance.

duck_hunter · November 2012

I do something similar to this

if you are purchasing a kit for the skin and spice some of them come with cheese, I will look for the recipe of the last jalapeno cheddar venison ones I did, did not see them on this comp, maybe on ipad, I post is once I find it

Griffin · November 2012

Not so much concerned about the technique, I got that down, more looking for a recipe/ingredients. Wasn't planning of purchasing a kit of any kind. Just using what I have on hand.

duck_hunter · November 2012

Found it

per 3 lbs of meat, I don't cut the pork when adding cheese and I like it, I'm sure it would be good with pork added too

3 tablespoons of maple sugar cure (I like the maple flavor with jalapenos, any sugar cure is good)

3 teaspoons mustard seed, I use half brown half yellow

1 teaspoon garlic powder

1 cup shredded cheddar

three jalapenos

2 tablespoons DP redeye

nolaegghead · November 2012

I'm no expert on this, but I do recall that they sell high temperature cheeses for sausage.

Jalapeno Cheese Venison Sausage ?s

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