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Dried Venison Jalapeno Sausage

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  • #1

    Dried Venison Jalapeno Sausage

    I used about 2.2 lbs of fatty pork butt chunks and about 4.2 lbs of venison ham meat. Cured the pork for 4 days and the deer for 3 days with salt, sugar and cure#1.

    They say the fat does not cure, but there is no denying the creamy texture that this pork fat has after the curing process.


    Used pickled jalapenos seeded and diced up.


    Other spices used were garlic powder, onion powder, Hungarian paprika, black pepper, Smittys pepper, and a bit of juniper berry.

    Ground the meat through a medium plate.
    Stuffed into 32-35mm hog casings. The plan is to smoke/cook them today till 154 internal, hang them to dry one day, then cold smoke again on Sunday till they get a nice dark color. Then hang to finish drying for another week or so.

    The second smoke is a method used to make Polish hunters sausage and is supposed to have a preserving effect, limiting the need for refridgeration in the finished sausage.


    Thanks for lookin.
    Keith
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  • #2
    Looks good. I am interested in your double-smoke and the results you will get. Keep us posted. I have made a bunch of fresh sausage lately and want to do more cured/cold smoked sausages.
    KCBS/CBJ #56408

    "Sticks and stones will break your bones, but words will always teach you." -Shihan

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    • #3
      Looks awesome Keith. Nice job.
      Custom Reverse Flow Smoker, WSM 22", Blackstone Griddle 36"

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      • #4
        ...... Interesting Double Smoke too!.... Keep us posted!
        sigpic

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        • #5
          Heh... "They" are right. It does NOT cure. It WILL lose a little moisture, and get coated with some of the by-products of the meat curing. I guess I do not know the exact results, but no myoglobin, no cure. I'm sure SOMETHING happens, however. I'll point BBally to this, see if he has any insight.

          Now..back to the sausage. Can we cut a deal on a trade? :{)
          In God I trust- All others pay cash...
          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
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          • #6
            Originally posted by Richtee View Post
            Heh... "They" are right. It does NOT cure. It WILL lose a little moisture, and get coated with some of the by-products of the meat curing. I guess I do not know the exact results, but no myoglobin, no cure. I'm sure SOMETHING happens, however. I'll point BBally to this, see if he has any insight.

            Now..back to the sausage. Can we cut a deal on a trade? :{)

            Sure Rich. Thanks man!! And how did you know that YOU were THEY?

            That fat will spoil just as quick as the lean meat without the cure, so I know it does something.
            Keith

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            • #7
              Fat does not cure.......

              However, fat benefits from curing by being innoculated against spoilage. The chemical reaction of cure actually cooks the protiens changing the form. Both texture and usually color are affected.

              Fat is basically being sterilized with the cure and because it does have some protein carriers in its structure, it is broken down into a creamier texture.

              Fat sterilized is also an excellent preservative.
              Tour the New Rig Here!

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              • #8
                WOW....Thanks for the info and thread.....

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                • #9
                  Originally posted by bbally View Post
                  Fat sterilized is also an excellent preservative.
                  Ahh... yes..I had forgot about the confit type dishes- interesting. Been around for hundreds of years.

                  FYI folks... http://www.wisegeek.com/what-is-confit.htm
                  In God I trust- All others pay cash...
                  Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
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                  • #10
                    Oh man those sure do look and sound good Can't wait to see the finish!
                    Ryan

                    I have a very strict gun control policy: if there's a gun around, I want to be in control of it.
                    Clint Eastwood

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                    • #11
                      Originally posted by bbally View Post
                      Fat does not cure.......

                      However, fat benefits from curing by being innoculated against spoilage. The chemical reaction of cure actually cooks the protiens changing the form. Both texture and usually color are affected.

                      Fat is basically being sterilized with the cure and because it does have some protein carriers in its structure, it is broken down into a creamier texture.

                      Fat sterilized is also an excellent preservative.
                      Thanks for that!!

                      Here they are out of the smoker. Nice red color now. We shall see what color they are after the cold smoke.



                      Here are a couple of sausage recipes where the double smoke is done...

                      http://www.wedlinydomowe.com/sausage.../mysliwska.htm

                      http://lpoli.50webs.com/index_files/Polish-Kabanosy.pdf
                      Keith

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                      • #12
                        Keith, they look great so far!
                        I can't wait to see them after the cold smoke, thanks for all the info too!



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                        • #13
                          Fat thats been exposed to the curing process will still go rancid, however. Don't ask me how I know.
                          sigpic

                          Beef. It's whats for dinner.

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                          • #14
                            Wow, interesting. I like the venison idea, so I'll be watching this. Very cool.
                            S-M Misfit #16

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                            • #15
                              Tell us more

                              Originally posted by mulepackin View Post
                              Fat thats been exposed to the curing process will still go rancid, however. Don't ask me how I know.
                              I wanna know how you know!

                              Dave

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