Sausage in the Bandera

[Jorge]

I'll be stuffing some sausage for this weekend. Doing some venison, which unfortunately had to be frozen until I had the time, mixed with pork, seasoning, and jalapeno. Also going to try a pork beef blend.

After several years I still haven't used the sausage rods that came with the rig. Normally I just toss the links onto a rack as an appetizer while smoking smoking the main course. Any advice?

[brdbbq]

Send it to Dallas I will take care of it for you.

[Jorge]

Send it to Dallas I will take care of it for you.

It'll be cooked in Euless so I'll try to set some aside for later delivery if you like.

[willkat98]

I never hung them either. flat on the rack too.

Hanging would not work for me, since I use a heat shield about 80% of the time to keep chamber temps stable longer.

[Bigdog]

I like my sausage to be well hung! :twisted:

[brdbbq]

I'll be stuffing some sausage for this weekend. Doing some venison, which unfortunately had to be frozen until I had the time, mixed with pork, seasoning, and jalapeno. Also going to try a pork beef blend.

After several years I still haven't used the sausage rods that came with the rig. Normally I just toss the links onto a rack as an appetizer while smoking smoking the main course. Any advice?

How much jalapeno you goiing to use ? Post the recipe please ?

[BBQchef33]

Those sausage racks make better shelf holders than sausage hangers. Richie mounted them to the door to hold a shelf when your mopping. See the Bandera 101 Document for pics. I use a shelf, seems to cook more even than hanging them.

[Jorge]

I'll be stuffing some sausage for this weekend. Doing some venison, which unfortunately had to be frozen until I had the time, mixed with pork, seasoning, and jalapeno. Also going to try a pork beef blend.

After several years I still haven't used the sausage rods that came with the rig. Normally I just toss the links onto a rack as an appetizer while smoking smoking the main course. Any advice?

How much jalapeno you goiing to use ? Post the recipe please ?

4 lbs pork butt w/fat
4 lb venison (I never include the backstrap, as that is always reserved for jerky)
1 lg onion minced
6 garlic cloves minced
1 Tbs. dried sage
1 Tbs. salt
1 Tbs. black pepper (fresh ground preferably)
1 tsp. cumin
1/2 tsp. cayenne
3-4 fresh jalapenos finely chopped
5-6 yds. hog casing

Evening before the smoke grind meat together (I add a little extra pork with fat if I suspect the venison is going to be gamey). Mix in all other ingredients and store in the fridge for the night.

Before I start stuffing I like to take a little pinch and toss it into a pan on the stove to check the seasoning so that I can adjust before stuffing. The jalapeno measurement is very subjective since it depends on individual taste as well as the heat in the pepper. I once got a bunch of those A&M (danged Ag's) peppers with no heat, and that is why I now sample the peppers when I'm chopping them and recheck the meat before stuffing.

I rub them down with a little oil and toss them in for around 2 hrs. at 200 degrees, turning now and then. I like to use oak for most of the cook but finish with a little mesquite since it seems to go well with venison.

Note: I've used natural and synthetic casing. I prefer the natural since I think the sausage absorbs more of the smoke flavor.

If you give it a try let me know what you think and any improvements you might suggest. I've been tinkering with this for a while now.

[brdbbq]

I'll be stuffing some sausage for this weekend. Doing some venison, which unfortunately had to be frozen until I had the time, mixed with pork, seasoning, and jalapeno. Also going to try a pork beef blend.

After several years I still haven't used the sausage rods that came with the rig. Normally I just toss the links onto a rack as an appetizer while smoking smoking the main course. Any advice?

How much jalapeno you goiing to use ? Post the recipe please ?

4 lbs pork butt w/fat
4 lb venison (I never include the backstrap, as that is always reserved for jerky)
1 lg onion minced
6 garlic cloves minced
1 Tbs. dried sage
1 Tbs. salt
1 Tbs. black pepper (fresh ground preferably)
1 tsp. cumin
1/2 tsp. cayenne
3-4 fresh jalapenos finely chopped
5-6 yds. hog casing

Evening before the smoke grind meat together (I add a little extra pork with fat if I suspect the venison is going to be gamey). Mix in all other ingredients and store in the fridge for the night.

Before I start stuffing I like to take a little pinch and toss it into a pan on the stove to check the seasoning so that I can adjust before stuffing. The jalapeno measurement is very subjective since it depends on individual taste as well as the heat in the pepper. I once got a bunch of those A&M (danged Ag's) peppers with no heat, and that is why I now sample the peppers when I'm chopping them and recheck the meat before stuffing.

I rub them down with a little oil and toss them in for around 2 hrs. at 200 degrees, turning now and then. I like to use oak for most of the cook but finish with a little mesquite since it seems to go well with venison.

Note: I've used natural and synthetic casing. I prefer the natural since I think the sausage absorbs more of the smoke flavor.

If you give it a try let me know what you think and any improvements you might suggest. I've been tinkering with this for a while now.

Where I get my jolly peno sausage uses 1OZ chop pepper per lb of meat. It saeems about right. Got to have venison to try, have not bowhunted in a long time.

[Jorge]

Those sausage racks make better shelf holders than sausage hangers. Richie mounted them to the door to hold a shelf when your mopping. See the Bandera 101 Document for pics. I use a shelf, seems to cook more even than hanging them.

Sounds like the rib racks....I used those ONCE! I was bending over in front of the rig to grab more ribs when one of the racks came loose, dropping a rack of ribs in a boiling water pan! Neck and back covered with a combo of water, grease, apple juice, and vinegar. Fortunately the weather was warm and I was 5 ft. from a pool full of cold water. The racks are still sitting in the garage.

I've been considering using them for some sort of massive crispy taco done in there.....