jalapeno cheddar summer sausage (elk)

(3 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Recipe provide by Weston Products This summer sausage is flavored with jalapenos and cheddar cheese, and made from elk hunted by our own Jason Berry from his archery hunt in New Mexico. With a Weston Meat Grinder and Weston Sausage Stuffer from our Realtree line, plus Weston Mahogany Casings, Hog Ring Pliers, and a Weston Propane Smoker, we made one of the most delicious snacks around. Weston Products

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(3 ratings)

yield serving(s)

method Canning/Preserving

Ingredients For jalapeno cheddar summer sausage (elk)

3 lb

elk meat
3 lb

fatback
1/2 tsp

pink cure salt
1 c

dry milk powder
2 tsp

mustard seed
1/2 tsp

coriander
1 tsp

garlic
1 tsp

onion powder
1 tsp

black pepper
1/2 tsp

cayenne pepper
1/2 tsp

marjoram
2

jalapenos, diced
1 c

cheddar cheese cubes
TOOLS REQUIRED
meat grinder
meat mixer
sausage stuffer
mahogany casings - 2.5" x 20"
hog ring pliers & hog rings
smoker
hickory flavored smoking wood chips

How To Make jalapeno cheddar summer sausage (elk)

1
Grind elk and fatback through the coarse plate of a meat grinder, then repeat through a medium plate, keeping the fat and meat as cold as possible throughout the process (not only for food safety, but also to keep the fat from melting into the meat). It helps to put your grinder head and tray into the freezer ahead of time and to keep the meat in the refrigerator and the fat in the freezer until right when you're ready to use it.

2
Put the meat mixture and the remaining ingredients into a meat mixer and process until the meat is fully mixed.
3
With the largest stuffing funnel attached, tilt out the canister of your sausage stuffer and fill with the sausage. Secure the canister in place. Remove your mahogany casing from the water and pat dry. Next, keeping the casing pressed tightly to the nozzle, begin turning the handle of your stuffer. Be sure to fill the casing as full as you can without breaking it. Mahogany casings are very durable, so don't be afraid to keep that casing pushed against the nozzle until it feels firm. Continue to fill the casing until there is about an inch and a half left. Twist the end tightly, then use your Hog Ring Pliers to secure the end. Place in the refrigerator for 48 hours to allow the curing process to occur.
4
Remove the summer sausage from the smoker, place it in an ice bath for about 5 minutes, or until fully cooled, then refrigerate at least 24 hours (to set the fats and allow the sausage to solidify).
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