VENISON CHEDDAR-JALAPENO SMOKED SAUSAGE RECIPE
Good jalapeno flavor but little heat if made as directed.
Provided by baluke
Categories Appetizers
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Directions Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison and pork butt, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes and refrigerate for 24 hours. The next day, stuff into 32 - 35mm natural hog casings, you can link them every 6" or to 18", and allow to air dry for 2 - 4 hours (I use a fan) to make sure they are dry (the casings) enough. Hot smoke (185* - 225* F.) over oak or hickory until the internal temperature reaches 155 degrees F (75 degrees C), 2 to 3 hours. Cool the sausages in an ice bath for about 3 - 5 minutes and place on a rack or hang them for 4 - 6 hours to bloom. Seal-A-Meal them for freezer storage and grill them when ready to eat.
Nutrition Facts : Calories 505 calories, Fat 38.1101206303317 g, Carbohydrate 1.54906295040802 g, Cholesterol 143.847774593097 mg, Fiber 0.401139098051112 g, Protein 36.7201104082788 g, SaturatedFat 15.3186383234632 g, ServingSize 1 1 Serving (204g), Sodium 189.590977444345 mg, Sugar 1.1479238523569 g, TransFat 4.1044354544645 g
JALAPENO CHEDDAR SAUSAGE
Steps:
- Cut the beef and the pork into 1"-1.5" pieces, keeping the two separately and ensuring that the meat stays below 40F at all times.
- Grind the beef through a 3/8" (10mm) plate and the pork through a 1/4" (6mm) plate.
- Add the salt, the spices, the water, and mix well until the meat is sticky.
- Fold in the jalapeno peppers and the cheese, making sure that they are distributed evenly.
- Stuff into hog casings, tie off the ends and twist into 6" links.
- Smoke over oak or hickory until the internal temperature is at least 165F. You can also cook this sausage on a grill, air fryer or a pan.
JALAPENO CHEDDAR DEER SAUSAGE
Make and share this Jalapeno Cheddar Deer Sausage recipe from Food.com.
Provided by salvador1709
Categories < 4 Hours
Time 1h5m
Yield 10 large sausages
Number Of Ingredients 12
Steps:
- Mix all ingredients
- Stuff into natural casing.
- refrigerate for 24 hours.
- Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C) or freeze till later.
Nutrition Facts : Calories 478.2, Fat 24.2, SaturatedFat 11, Cholesterol 202.9, Sodium 298.4, Carbohydrate 2.7, Fiber 1.2, Sugar 0.5, Protein 59.5
VENISON CHEDDAR-JALAPENO SUMMER SAUSAGE
This is a nice change from regular summer sausage. The cheddar and jalapenos give it a bit of a spicy kick that is sure to please at gatherings. We serve this at the 'Beast Feasts' we host every year where all the dishes are from wild game. This recipe works well with beef as well.
Provided by Emily Tisdale
Categories Venison Recipes
Time P1DT2h
Yield 40
Number Of Ingredients 9
Steps:
- Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half, and roll each half into 2 inch thick logs. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours.
- Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil, then remove the foil from the sausage logs, and place them onto the baking sheet.
- Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Cool the sausages on a rack until they have cooled to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.
Nutrition Facts : Calories 48.4 calories, Carbohydrate 0.2 g, Cholesterol 26.8 mg, Fat 1.9 g, Fiber 0.1 g, Protein 7.2 g, SaturatedFat 0.9 g, Sodium 552.5 mg, Sugar 0.1 g
VENISON CHEDDAR-JALAPENO SUMMER SAUSAGE
This is a nice change from regular summer sausage. The cheddar and jalapenos give it a bit of a spicy kick that is sure to please at gatherings. We serve this at the 'Beast Feasts' we host every year where all the dishes are from wild game. This recipe works well with beef as well.
Provided by Emily Tisdale
Categories Meat and Poultry Recipes Game Meats Venison
Time P1DT2h
Yield 40
Number Of Ingredients 9
Steps:
- Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half, and roll each half into 2 inch thick logs. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours.
- Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil, then remove the foil from the sausage logs, and place them onto the baking sheet.
- Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Cool the sausages on a rack until they have cooled to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.
Nutrition Facts : Calories 48.4 calories, Carbohydrate 0.2 g, Cholesterol 26.8 mg, Fat 1.9 g, Fiber 0.1 g, Protein 7.2 g, SaturatedFat 0.9 g, Sodium 552.5 mg, Sugar 0.1 g
VENISON CHEDAR-JALAPENO SUMMER SAUSAGE
Make and share this Venison Chedar-Jalapeno Summer Sausage recipe from Food.com.
Provided by Chef GreanEyes
Categories Deer
Time P1DT30m
Yield 2 sausages, 20 serving(s)
Number Of Ingredients 9
Steps:
- Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half, and roll each half into 2 inch thick logs. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours.
- Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil, then remove the foil from the sausage logs, and place them onto the baking sheet.
- Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Cool the sausages on a rack until they have cooled to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.
Nutrition Facts : Calories 109.1, Fat 4.9, SaturatedFat 2.3, Cholesterol 54.5, Sodium 51.6, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 14.9
More about "jalapeno cheddar deer sausage recipes"
JALAPENO CHEDDAR DEER SAUSAGE RECIPE - FOOD.COM
From pinterest.ca
VENISON SUMMER SAUSAGE – JALAPEñO AND CHEDDAR, AND FAT?
From venisonthursday.com
HOMEMADE JALAPENO CHEDDAR BRATS - SPARKLES OF YUM
From sparklesofyum.com
VENISON JALAPENO CHEDDAR SAUSAGE RECIPE - JASENG.NET
From jaseng.net
JALAPENO CHEDDAR DEER SAUSAGE RECIPE - CREATE THE MOST …
From recipeshappy.com
JALAPENO CHEDDAR SNACK STICKS — SPOT LIKES BBQ
From spotlikesbbq.com
JALAPENO/CHEESE DEER SAUSAGE RECIPE? - FOOD NEWS
From foodnewsnews.com
SMOKED JALAPENO CHEDDAR SAUSAGE – 2 GUYS & A COOLER
From twoguysandacooler.com
VENISON JALAPEñO-CHEDDAR SUMMER SAUSAGE RECIPE
From gameandfishmag.com
JALAPENO CHEDDAR VENISON SAUSAGE RECIPE - CREATE THE MOST …
From recipeshappy.com
JALAPEV±O CHEDDAR SMOKED SAUSAGE RECIPE | TRAEGER GRILLS
From traeger.com
CHEDDAR JALAPENO SAUSAGE FROM SCRATCH | THE KITCHENTHUSIAST
From mastercook.com
DEER SAUSAGE WITH JALAPENOS AND CHEDDAR. RECIPE AND Q-VIEW!
From smokingmeatforums.com
CHEDDAR SMOKED SAUSAGE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
VENISON JALAPEñO COUNTRY SAUSAGE RECIPE - PETERSEN'S HUNTING
From petersenshunting.com
VENISON CHEDDAR-JALAPENO SUMMER SAUSAGE - GLUTEN FREE RECIPES
From fooddiez.com
VENISON CHEDDAR-JALAPENO SUMMER SAUSAGE - VENISON
From worldrecipes.org
JALAPENO CHEDDAR DEER SAUSAGE - THERESCIPES.INFO
From therecipes.info
JALAPENO & CHEDDAR DEER SMOKED SAUSAGE | VENISON SAUSAGE …
From pinterest.ca
17 OF THE BEST VENISON SAUSAGE RECIPES - GAME & FISH
From gameandfishmag.com
JALAPENO CHEDDAR SAUSAGE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WILD GAME JALAPENO CHEDDAR BRATWURST - TREELINE PURSUITS
From treelinepursuits.com
VENISON JALAPEñO-CHEDDAR SUMMER SAUSAGE RECIPE
From farmanddairy.com
HOW TO MAKE VENISON SAUSAGE - FOX VALLEY FOODIE
From foxvalleyfoodie.com
VENISON SAUSAGE WITH JALAPENO AND CHEDDAR
From forum.bradleysmoker.com
SMOKED VENISON JALAPENO CHEDDAR SUMMER SAUSAGE RECIPE
From deporecipe.co
JALAPEñO CHEESE SNACK STICKS RECIPE - DIY JOY
From diyjoy.com
JALAPEñO-CHEESE VENISON SUMMER SAUSAGE RECIPE
From myfermentation.com
VENISON CHEDDAR JALAPENO SAUSAGE RECIPE - THERESCIPES.INFO
From therecipes.info
HOW MUCH JALAPENO PER POUND OF SAUSAGE - PERSONITAS.NET
From personitas.net
JALAPENO CHEDDAR VENISON SAUSAGE - PATTERSON'S MOPPING SAUCE
From pattersonsmoppingsauce.com
BARBECUE: SMOKED CHEDDAR AND JALAPEñO SAUSAGE RECIPE
From seriouseats.com
VENISON CHEDDAR-JALAPENO SUMMER SAUSAGE
From nononsense.recipes
JALAPENO CHEDDAR VENISON SUMMER SAUSAGE : OPTIMAL RESOLUTION …
From recipeschoice.com
JALAPENO CHEDDAR VENISON SAUSAGE RECIPES ALL YOU NEED IS …
From stevehacks.com
CHEDDAR JALAPENO SUMMER SAUSAGE RECIPE : OPTIMAL RESOLUTION …
From recipeschoice.com
JALAPENO CHEDDAR VENISON SUMMER SAUSAGE - SMOKING MEAT …
From smokingmeatforums.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love