- May 9, 2014
- 793
- 148
Looking for Jalapeno and cheese Summer sausage recipe; anyone have one?
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Anyone have a Jalapeno and cheese Summer sausage recipe!
- Thread starter Team Kabob
- Start date
RUTTIN
Veteran member
I don't have one, but man that sounds good! I hope someone does.
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Retterath
Veteran member
When u find a recipe and make some, I will give u my address and send me a whole bunch and I will let u know if it's any good. 
libidilatimmy
Veteran member
What I do is buy the normal summer sausage kit from hi mountain and then add what specialties I wish. Add jalapeno, add high temp cheese and bingo!
Eberle
Veteran member
• 10 lbs. of meat (7 lbs. Deer & 3 lbs. Beef 73% Grade)
• 5 Tbs. quick salt
• 2 Tbs. hickory salt
• 4 Tbs. mustard seed
• 3 Tbs. pepper corns
• 3 Tbs. garlic salt
• 1 lb. of LEM High Temp. Cheese
Stuff in two inch casings & smoke at 150 degrees for 7 hrs.
You can add jalapeno!
• 5 Tbs. quick salt
• 2 Tbs. hickory salt
• 4 Tbs. mustard seed
• 3 Tbs. pepper corns
• 3 Tbs. garlic salt
• 1 lb. of LEM High Temp. Cheese
Stuff in two inch casings & smoke at 150 degrees for 7 hrs.
You can add jalapeno!
Work2hunt
Veteran member
I have a recipe for venison cheddar and jalapeno summer sausage. I don't have it with me right now, but will post it tonight. But basically I use Hi Mountain seasoning, add high temp cheese, and fresh chopped jalapenos.
I'll post the complete recipe tonight.
I'll post the complete recipe tonight.
- May 9, 2014
- 793
- 148
Work2hunt
Veteran member
Ok. As promised here is my cheddar and jalapeño summer sausage recipe. My family loves it and I have been requested to make some for a couple buddies when I make some next month.
Cabelas or Hi Mountain summer sausage spice kit
Approximately 1 part pork shoulder butt (aka Boston butt.....) to 2 parts game meat (I have used venison and elk with excellent results)
0.2 lbs of high temp cheddar cheese per 5 lbs mixed meat
4-10 fresh finely chopped jalapeños per 5 lbs mixed meat (4 jalapeños give a slight jalapeños taste. 10 is spicy. I usually do 6)
1/2 cup ice water per 5 lbs mixed meat
2 tsp soy concentrate protein per lb of mixed meat
Grind all meat twice. Once through coarse and once through fine.
Mix all product together for a tacky mix.
Stuff into a casing size you like. I like the 1 lb casings
Let refrigerate overnight minimum
Smoking (my recipe using a Bradley smoker)
Prior to smoking preheat smoker to 100 f and remove stuffed casings from refrigerator and let stand at room temp
Cook at 100 f for 2 hrs. Turn smoke on after first hour.
Smoke and cook for 2 hrs at 130 F
Turn smoke off and cook at 160 F for 2 hrs
Cook at 200 F until internal meat temp reaches 156 F
Remove from smoker, cool in ice water, let stand at room temp for 3-4 hrs.
Enjoy!
Cabelas or Hi Mountain summer sausage spice kit
Approximately 1 part pork shoulder butt (aka Boston butt.....) to 2 parts game meat (I have used venison and elk with excellent results)
0.2 lbs of high temp cheddar cheese per 5 lbs mixed meat
4-10 fresh finely chopped jalapeños per 5 lbs mixed meat (4 jalapeños give a slight jalapeños taste. 10 is spicy. I usually do 6)
1/2 cup ice water per 5 lbs mixed meat
2 tsp soy concentrate protein per lb of mixed meat
Grind all meat twice. Once through coarse and once through fine.
Mix all product together for a tacky mix.
Stuff into a casing size you like. I like the 1 lb casings
Let refrigerate overnight minimum
Smoking (my recipe using a Bradley smoker)
Prior to smoking preheat smoker to 100 f and remove stuffed casings from refrigerator and let stand at room temp
Cook at 100 f for 2 hrs. Turn smoke on after first hour.
Smoke and cook for 2 hrs at 130 F
Turn smoke off and cook at 160 F for 2 hrs
Cook at 200 F until internal meat temp reaches 156 F
Remove from smoker, cool in ice water, let stand at room temp for 3-4 hrs.
Enjoy!
Last edited:
- May 9, 2014
- 793
- 148
Thanks again W2H! Did you get the private message I sent you?
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