butchering, cooking and eating it that way kinda restored the joy to the process of processing. the whole thing was a good bit of fun and took almost no time. im gonna upgrade my saw and do it more often next season.
Let me know what saw you get - Walton's has a hand saw I was wondering about.
Looking for a jalepeno and cheese summer sausage recipe. I don't have a smoker.
Got ya covered...give me a minute to find it.
I may have to take a picture of it or scan it - thought it was in my electronic file. In the meantime, since it is deer season, this is some killer pastrami.
Venison/Elk pastrami – cured not brined
Cure:
1/4 C curing salt
2 T brown sugar
1 T black pepper
1 T onion powder
1 T garlic powder
1 t paprika
1 t allspice
Rub:
3 T black pepper
1 t coriander(optional)
1 t garlic powder
Meat: 2-4 lb whole muscle. I use the large roasts from the hindquarters, preferably not the football ones.
Mix cure and coat meat thoroughly. Place in gallon zip lock bag and refrigerate. Turn bag 1-2 times a day(I do one) for at least 5 days. Remove from bag and rinse off cure, then soak in water for a few hours or overnight(I usually do just 1 hour). Remove from water and pat dry.
Coat with rub and then smoke until internal temperature reaches 140-150. Let rest and cool, then slice for sandwiches. It slices much better cold.
You will notice a lot of liquid in the bag after 1-2 days, but it nearly all is soaked back up. I have made it without soaking in water but it tends to be salty. I have found 1-2 hours is enough at least for my tastes. For the smoker I prefer a lighter wood and use English walnut shells. Hickory is good too as well as Apple.
Venison/Elk pastrami – cured not brined
Cure:
1/4 C curing salt
2 T brown sugar
1 T black pepper
1 T onion powder
1 T garlic powder
1 t paprika
1 t allspice
Rub:
3 T black pepper
1 t coriander(optional)
1 t garlic powder
Meat: 2-4 lb whole muscle. I use the large roasts from the hindquarters, preferably not the football ones.
Mix cure and coat meat thoroughly. Place in gallon zip lock bag and refrigerate. Turn bag 1-2 times a day(I do one) for at least 5 days. Remove from bag and rinse off cure, then soak in water for a few hours or overnight(I usually do just 1 hour). Remove from water and pat dry.
Coat with rub and then smoke until internal temperature reaches 140-150. Let rest and cool, then slice for sandwiches. It slices much better cold.
You will notice a lot of liquid in the bag after 1-2 days, but it nearly all is soaked back up. I have made it without soaking in water but it tends to be salty. I have found 1-2 hours is enough at least for my tastes. For the smoker I prefer a lighter wood and use English walnut shells. Hickory is good too as well as Apple.
Here's one that I got from a co-worker(her instructions not mine). I modified it some for my tastes and use a smoker but she did it in oven and turned out pretty good.
I ran the meat through course blade once, added below seasoning, mixed by hand (because I didn't know to ask Russ for his meat mixer…!) then added jalapeños, and cheese, ran throughout my mixer to pack, BUT, if you have a sausage stuffer, then it's a matter of preference – do you want visible chunks of jalapeños & cheddar, or do you want it like I did mine… if you want it like mine, run it through again with the jalapeños & cheddar…
This recipe was to keep it semi lean, semi low sodium, but ensure summer sausage texture.
#10 game (we used venison)
#2 pork shoulder bone in - for cost effectiveness
, I read other sites that used pork ribs, it's a matter of your patience level, I weighed it out and got the #2 then added the venison…12 TBSPS cure (Morton's Quick Cure – sportsmen's warehouse)
4 TBSPS course black pepper
4 TBSPS Garlic powder
4 TBSPS Mustard powder
2 TBSPS Coriander powder
4 TBSPS Liquid smoke (found this by the bbq stuff)
1 block Wisconsin Hard Cheddar (King Soopers - Monument– had this in the specialty cheese behind the veggies, not by the "Kraft" cheese stuff…), I minced in food processor
5x 3"ish jalapeños seeded & minced
-------------------------------------------------------------------------
Stuff into fibrous casing (Sportsmen's warehouse)
We used hog rings to close – I liked the finished look, get the pliers that they sell, it will prevent you from cursing out loud… just saying!
We have a convection oven, and all ovens vary – so… 200 3.5-4 hours this was for #1 logs, the KEY is an internal temperature of 155… that is the lowest, safe temp, this will ensure it doesn't get too dry, but kills bact….!
I just made some using dennis recipe, just added string cheese and chopped up jalapeno and added to the recipe, turned out so good, and his recipe is always a hit.
I looked back on this thread several years and didn't see a summer sausage recipe from Dennis. If you know which page, I'd like to see it and compare. Thanks!
If it doesn't call for encapsulated citric acid it's not going to give that zing that you are used to from summer sausage.
Once the meat mixture is done and protein extraction achieved, add the ECA. It accelerates the cure, and also releases the acids quickly, so timing is important.
I know you don't have a smoker, but your oven can get the job done. Walton's is a treasure chest of information, and they sell top-notch equipment and supplies.
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