Jap Cheddar summer questions please!!

[schmalts]

Going to make my first batch of cheddar Jalapino Summer. I have many questions for you guys. all questions are based on 10lb batches for clarity sake.
First, I will use fresh japs, how many per pound of meat?
Second. I am going to use High Mountain as a base seasoning, sound good?
Third, Do you guys soak your casings in water B4 stuffing?
4th, What is the reason sausages must be dry b4 putting in the smoker??
OK, 5th, anyone have a killer kick azz recipe from scratch instead of using High mountain as a base?
When i do this I will take some video to show you guys a killer meat mixer i made. I think you will be interested in something like it, it is similar in many ways to a 5gal paint mixer that goes on a 1/2 inch drill but different. I can mix a 10 pound batch of any sausage in 30 seconds or less... incredible to say the least.

[Fishawn]

Hey Schmalts, might be able to help you on a few of them.

1) Jalapeno's: Rytek calls for (1) 29 oz can of chopped jalapenos for 10 lbs of his cured & smoked Jalapeno & cheese salami (I usually just eyeball it & test fry a patty & adjust from there)

2) I use Hi Mountain products & recently did some pepperoni snack stix with jalapeno & cheddar. I like their mix/cures & jerky cure/seasoning as well
http://www.smoked-meat.com/forum/sho...light=jalapeno

3) Yes, soak your casings. I (and a few others) will also add some vinegar to the water

4) Not quite sure on this one, most all the recipes I have seen suggest letting the sausage dry (maybe to firm casings up?) in the smoker. I have seen temps ranging from 100* - 135* for the drying, before applying smoke.

5) There are lots of good scratch recipes on here.... Just pick one you like!

6) Cant wait to see the mixer!

[Richtee]

The reason for the drying before smoking is mainly cosmetic. Water droplets will not allow an even smoke color to form on the casing, giving you a "streaky" appearance.

[schmalts]

I assume the drying of the casings B4 smoking is so the sausages absorb smoke flavor?? dont know, just see it a lot and wonder why it should be done

[Richtee]

I assume the drying of the casings B4 smoking is so the sausages absorb smoke flavor?? dont know, just see it a lot and wonder why it should be done

I suppose if they are COATED..this might be an issue too. Plus, it would invite ash/particulates in the smoke to attach themselves easier.

[Fishawn]

Thanks Rich

[schmalts]

not gonna happen this weekend as planned, the guy who was going to give me venison was snowed in.

[Texas-Hunter]

Some how I missed this thread..

Here is my recipe I use.. If you want more bite add a few more peppers..

You can see it here... http://www.smoked-meat.com/forum/showthread.php?t=1952


On Edit::: If you are using venison I use a 60/40 ratio venny to pork..

[Fireguy]

IF your interested... Its notfrom scratch... but I did a few things to spice up the packaged seasoning. We really like it!

What I use -

10#s of meat (40/60- Pork butt/deer)

8 oz. Sausage Makers Venison Summer Seas.

2 tsp of Insta-cure #1

2 Cup Buttermilk

2 Tbsp Mustard seed

1 Tbsp Crushed Red Pepper

1 ¾ oz by vol. dehydrated Jalapenos
or 10% of meat weight of fresh.

1 # high temp cheese

[schmalts]

Well the deed is done. I have to say the J&C summer is the BEST!!!! i ever tasted as far as Summer sausage goes.
Here is what I did.
12pounds lean venison cubed
1.5 pounds bacon pieces (walmart has it in 3lb bags)
1.5 pounds pork shoulder cubed
Hi-mountain Summer seasonings
15 Japs, seeded and diced
2.5 pounds cheddar cheese curds (lager ones were diced under 1/2 inch)

mixed meat and seasonings in bucket (see video on sausage post) through grinder 3/16 plate one time, and used mixer to put in J&C before stuffing.
[IMG][/IMG]

[Richtee]

Niiiiice... plenty-o-peppers in that! I think I have some left for today!

By golly...I think he's got it!

Aww shit...catch ya next time with the points I B out...pout.

[Fishawn]

Bam!,,, Nailed it! And nice big hunks of cheese too. Nice work, I'd love a piece of that..

[schmalts]

So, now this brings up a question. WHY do you buy high temp cheese, if plain old cheese curds work? Is it because curds are hard to find in most places? I am in WI and they are everywhere here.

[Gunslinger]

Hi temp for fresh sausage that will be grilled or fried. I don't buy it at all. I use a 5 year old hoop cheddar. Last time I used Velveeta crumbles in my brats and slow roasted them. They were fantastic.

BTW for those beautiful summers.

[TxBigRed]

Looks like you nailed it for the summer sausage...looks perfect!! I have never seen cheese curds here, but I just buy the 5lbs blocks of cheddar from Sams Club. I have heard that the high temp cheese is "creamier", but have never tried it myself.

Dave