Summer Sausage - Jalapeno / cheese recipes? - 2CoolFishing
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Old 05-14-2018, 09:38 PM   #1
texasGG
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Help Summer Sausage - Jalapeno / cheese recipes?

I've made home made sausage all my life. Smoked sausage, pan sausage, dried sausage so I know sausage but I have never made summer sausage. I want to make some. I have all the grinders and stuffers but I need the know how. I understand you need a heat resistant cheese? Fresh jalapenos? How do you process it? It dosen't look smoked really and I don't want a smoked taste just regular old summer sausage. Someone told me you bake it in low heat oven? Can anyone help me out?
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Old 05-14-2018, 10:09 PM   #2
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I made a batch of 25lbs first time last fall. Deer+pork fat (80/20). Seasoning and casings from Walton’s; used the high temp cheddar. Seasoned and let sit in fridge for 1 day before stuffing. Key was getting it to 165 when cooking - and then throw it in ice cold water to stop the cooking. Took about 10 hours to cook it all in the oven at 180. An electric or propane smoker probably would work well to. Lots of how toos on google and YouTube.

Anyways mine came out great. Good luck!


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Old 05-15-2018, 07:00 AM   #3
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here's a LOT of info...
https://www.meatsandsausages.com/sau...mented-sausage
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Old 05-22-2018, 01:06 PM   #4
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I use Zach's summer sausage spice and recipe.

https://www.zachspice.com/how-tos

You can get the spice, hi-temp cheese, dried jalepeno flakes and casing at Allied Kenco.

http://www.alliedkenco.com/227.aspx

Use the mahogany fibrous casings and spend the money on the hog ring pliers and rings. It makes for a better looking product.
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Old 06-17-2019, 03:42 PM   #5
txdougman
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1 yr later...


DID YA GIVE A GO AT MAKING YOUR SUMMER SAUSAGE YET?


I USE 2 GRIND METHOD, COARSE 1ST, MIX SPICE AND CURE & FRESH JALAPENO'S. LET IT SET IN THE FRIDGE FOR 3 DAYS MIN. THEN 2ND GRIND W/SMALLER PLATE & ADD CHEESE,THEN STUFF MAHOG CASINGS 2.5 X 20". SMOKE AT 225 FOR 8-10 HRS OR TILL 155-165 INTERNAL TEMP. I LIKE TO USE PECAN WOOD. HOSE DN AFTERWARDS TO COOL TO 100, THEN PLACE IN FRIDGE TO CUT AND VAC PAK THE NEXT DAY.


I'm Partial to Zach's Spice Co summer spice, but used AC Legg's this year and like it too. You can use high temp pepper jack cheese or cheddar and fresh jalapeno's if you like. I use 1 jalapeno for every 5 #s or meat.


It is well worth the effort! You can't afford to have it made, LOL, cost an arm & a leg!
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Old Yesterday, 10:10 PM   #6
mcknzAlex
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Are you planning to create your own recipe @txdougman?
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