20lbs Jalapeño Cheddar Summer Sausage and snack sticks
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chrisndee2 Those look great, jalapeno flakes and cheddar cheese, is always a good combination in my mind! They look like they were stuffed nice and tight as well, a limited amount of voids which means you held the casing on nice and tight through the stuffing process.
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Last weekend’s production!
Turned out great!
chrisndee2
Nice weekend project. Venison? Beef? Some combination? -
looks great Chris N Dee… just got done stuffing 25 lbs. of each pizza brats and garlic parm brats made with 70 / 30 venison pork . Along with 25 lbs. toms summer sausage i added two pounds of high temp. cheddar cheese . I wish i would have thought to add some dried or canned jalapenos i have both home grown on hand .
summer sausage made with chuck ground beef with pork butt. . have a friend that won’t eat the venison style… i did make 100 pounds of four different flavors with venison a few weeks ago . turned out great Waltons spices work great very impressed ! -
looks great Chris N Dee… just got done stuffing 25 lbs. of each pizza brats and garlic parm brats made with 70 / 30 venison pork . Along with 25 lbs. toms summer sausage i added two pounds of high temp. cheddar cheese . I wish i would have thought to add some dried or canned jalapenos i have both home grown on hand .
summer sausage made with chuck ground beef with pork butt. . have a friend that won’t eat the venison style… i did make 100 pounds of four different flavors with venison a few weeks ago . turned out great Waltons spices work great very impressed !This post is deleted! -
heagerty666 Looks great, the Supreme Pizza Brats are some of my favorite brats we make here, it is awesome with chicken! Adding canned jalapenos can be a problem if they have been soaked in vinegar, it can denature the proteins right around the jalapenos, it doesn’t always do it but it can.
Your friend needs to get over their aversion to venison, that is just ridiculous!
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chrisndee2 Those look great, jalapeno flakes and cheddar cheese, is always a good combination in my mind! They look like they were stuffed nice and tight as well, a limited amount of voids which means you held the casing on nice and tight through the stuffing process.
Jonathon Thanks Jonathon. This is probably my favorite recipe. My co-workers love it too.
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chrisndee2
Nice weekend project. Venison? Beef? Some combination? -
PapaSop The jalapeño cheddar was 80/20 ground beef. I also did a 5lb batch of venison snack sticks with what I call Paw-Paw’s recipe.
chrisndee2
Very nice. 100lbs of venison? Had a better season than we did.
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looks great Chris N Dee… just got done stuffing 25 lbs. of each pizza brats and garlic parm brats made with 70 / 30 venison pork . Along with 25 lbs. toms summer sausage i added two pounds of high temp. cheddar cheese . I wish i would have thought to add some dried or canned jalapenos i have both home grown on hand .
summer sausage made with chuck ground beef with pork butt. . have a friend that won’t eat the venison style… i did make 100 pounds of four different flavors with venison a few weeks ago . turned out great Waltons spices work great very impressed !heagerty666 What casings did you use for your brats?
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heagerty666 im taking a guess here but I’d say 30mm fresh collagen? They are certainly collagen and they look more like the fresh than the clear, the size is just a guess!
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