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Old 06-14-2017, 03:40 PM
newdrenalin newdrenalin is offline
 
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Default Jalapeno Cheddar Smokies

Just wondering if any one has a good jalapeno cheddar smokie recipe ? I have a bunch of elk meat to use. I've perfected jerky and pepperoni and it's time to get more creative.
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Old 06-14-2017, 04:17 PM
m3mhunter m3mhunter is offline
 
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McCann's Cheddar Jalapeno Venison Sausage
15LB mix

7.5 pounds lean ground venison

7.5 pounds ground pork

2.5 cup cold water

2/3 cup Morton Tender Quick

1.5 tablespoon ground mustard

3 tablespoon garlic powder

3 tablespoon coarse ground black pepper

12 teaspoons liquid smoke flavoring

6 cups shredded cheddar cheese

1.5 teaspoon of red pepper flakes (optional – will be more spicy)

12 jalapeno peppers, seeded and minced (where gloves Jalapenos can cause your hands to burn the same as your mouth - trust me. And it doesn't go away quickly.)

1 ½ cups Skim Milk Powder (Binder and moisture retention)

4 teaspoons liquid smoke flavoring

2 cups shredded cheddar cheese (I use regular Old/strong cheddar but some prefer high temp cheddar to avoid melting out too soon)

4 jalapeno peppers, seeded and minced

Mix the water, curing, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in with the ground meat. Then mix in cheddar cheese, and jalapeno peppers (doing this before hand causes the cheese to get gummy); mix until evenly blended and somewhat sticky. Refrigerate for 24 hours.

Sausage can be pressed into hog casings for traditional sausage or smokies.
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Old 06-14-2017, 05:06 PM
13mileranch 13mileranch is offline
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We use the high temperature cheese when making them but we haven't for quite a while. Anyone else use high temp cheese? It's expensive but I think the product turns out better.
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Old 06-15-2017, 09:05 AM
dfrobert dfrobert is offline
 
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High temp cheese no sir. Try using the white chedder cheese curds from Costco. They hold up to the heat well. I think you will make the switch.
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Old 06-15-2017, 10:30 AM
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sns2 sns2 is online now
 
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Quote:
Originally Posted by 13mileranch View Post
We use the high temperature cheese when making them but we haven't for quite a while. Anyone else use high temp cheese? It's expensive but I think the product turns out better.
Is it ever expensive.
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Old 06-15-2017, 10:30 AM
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sns2 sns2 is online now
 
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Quote:
Originally Posted by dfrobert View Post
High temp cheese no sir. Try using the white chedder cheese curds from Costco. They hold up to the heat well. I think you will make the switch.
That's a great tip. Gonna try it for sure. Thanks.
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Old 06-15-2017, 07:34 PM
EagleEyes EagleEyes is offline
 
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Quote:
Originally Posted by dfrobert View Post
High temp cheese no sir. Try using the white chedder cheese curds from Costco. They hold up to the heat well. I think you will make the switch.
Awesome idea ill be trying it!
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Old 06-16-2017, 05:17 AM
newdrenalin newdrenalin is offline
 
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Thanks for the tips guys
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Old 06-16-2017, 07:20 AM
13mileranch 13mileranch is offline
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Quote:
Originally Posted by dfrobert View Post
High temp cheese no sir. Try using the white chedder cheese curds from Costco. They hold up to the heat well. I think you will make the switch.
Thanks for the tip, I'll give it a try next batch.
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Old 06-16-2017, 07:25 AM
fatboyz fatboyz is offline
 
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I use any Jalapeno pepper jack type cheese.When down in the states I bring a bunch back. If you get a regular smokie mix from Halfords or High Mountain you can add 3g of ground Jalapeno and 5g of dried Jalapeno flakes per kg of meat. Makes a nice little bite but not overpowering.
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