Jalapeño Cheddar Venison Summer Sausage
Ingredients
20 pounds of Venison trim from @jeff_hopp
5 pounds of Prime Grain Fed Beef Fat Trimmings from @thebeardedbutchers
9oz of Salt and Pepper Base Seasoning from @thebeardedbutchers
3oz Hickory Smoke Flavor from @thebeardedbutchers
2oz of Dried Minced Garlic from @thebeardedbutchers
1oz of Pink Curing Salt (Sodium Nitrate) from @thebeardedbutchers
.5oz of C-Bind (Carrot Fiber Binder) from @thesausagemaker
4oz of Dried Jalapeño Power and Flakes from @thebeardedbutchers
3+ pounds of High Temp Cheddar Cheese from @waltonsinc
~40oz of water
2.5in Mahogany Summer Sausage Casings from @thebeardedbutchers
Process
We ground the meet on the course plate, them mixed in the salt and pepper base, hickory smoke, pink curing salt, and the jalapeño powder and ground it again on the fine plate. We ensured the meat stayed at ~33° throughout the process. After the 2nd grind, we mixed in the garlic, cheddar, jalapeño flakes, c-bind, and water, mixing by hand until everything was incorporated, and the mixture was tacky. It then went into the casings and sat in the fridge for ~48-hours (based on schedule, we only wanted it to cure overnight).
The chubs ran on the Traeger, running at 180°, until the IT hit 155°. They they went into an ice bath until they cooled to 80°. Once they bloomed for 8-hours, they were placed in the fridge until slicing time!
Tools
Grinder: MEAT! 0.5hp Grinder
Stuffer: MEAT! 5lb Vertical Sausage Stuffer
Scale: 55-pound Digital Meat Scale and a Standard Kitchen Scale
Grill: Traeger Grills Pro 34, running at 180°
Knife: Messermeister Kendrick BBQ 8” BBQ Knife
Thermometer: ThermoWorks Thermapen ONE
