Venison Jalapeño and Cheese Summer Sausage: A Butcher's Delight
Venison Summer Sausage: Parties, Fried, or Eat it Cold
As a seasoned butcher and two-time World BBQ Champion, I'm thrilled to share my recipe for the ultimate Venison Jalapeño and Cheese Summer Sausage. This savory and flavorful creation is a true delight for the senses, combining the rich, earthy notes of venison with the subtle heat of jalapeños and the creamy goodness of cheddar cheese.
The Perfect Meat Ratio
The key to a truly exceptional summer sausage lies in the perfect balance of ingredients. For this recipe, we'll be using a 70/30 ratio of venison to pork. This combination not only enhances the natural flavors of the venison but also adds a touch of richness and moisture that will have your taste buds dancing.
Gathering the Ingredients
In addition to the venison and pork, you'll need the following ingredients to bring this masterpiece to life:
- Coarse shredded cheddar cheese
- Jarred jalapeños, drained
- Curing salt and your favorite spices (there is dozens of great mixes sold)
- Dried milk (1 cup per 10 pounds of meat)
Remember, the quality of your ingredients will directly impact the final product, so be sure to source the freshest and highest-quality components you can find.
Proper Preparation is Key
Before we dive into the mixing and stuffing process, it's crucial to properly trim the meat. This step ensures that your sausage will have a smooth, consistent texture and that any unwanted connective tissue or sinew is removed. Once the meat is trimmed, it's time to grind it using a 1/4-inch hole plate, running it through the grinder twice for optimal texture.
Butcher Tips for Mixing and Stuffing
As a seasoned butcher, I've learned a few tricks along the way that can make all the difference in the final product. First and foremost, avoid over-mixing the meat. This can lead to a dense, tough sausage. Instead, gently incorporate the ingredients until they are just combined.
Keeping the meat and equipment cold is also essential. This helps to maintain the integrity of the fat and prevent the sausage from becoming greasy or dry. I recommend chilling your grinder parts in the freezer before use to ensure everything stays nice and cold.
After stuffing the sausage, let it rest for 24 hours to allow the spices to fully infuse the meat. This extra step will result in a more flavorful and well-balanced sausage.
Cooking to Perfection
When it comes to cooking the sausage, you'll want to follow the recommended time and temperature guidelines. Typically, you'll want to smoke the sausage at around 175°F for 3 hours and then go to 200 degrees until it reaches an internal temperature of 160°F. Once it's reached this point, it's time to flash cool the sausage in an ice water bath or sink to stop the cooking process and lock in those delicious flavors.
Finishing Touches and Storage
To take your Venison Jalapeño and Cheese Summer Sausage to the next level, consider adding a coarse shredded cheddar cheese and diced jalapeños to the mix. This will create a beautiful visual contrast and add an extra burst of flavor.
When it comes to storage, be sure to wrap the sausage tightly in plastic wrap or vacuum seal it to prevent drying out. It can be stored in the refrigerator for up to two weeks or in the freezer for several months.
Conclusion
Crafting the perfect Venison Jalapeño and Cheese Summer Sausage is a true labor of love, but the end result is well worth the effort. With the right techniques and a keen attention to detail, you can create a sausage that will impress even the most discerning palates. So, gather your ingredients, sharpen your knives, and get ready to experience the ultimate in butcher-quality deliciousness.
Happy cooking!
