brdbbq said:
Jorge said:
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.