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Elk jalapeño cheddar summer sausage


21 replies to this topic

#1 Male OFFLINE   sam3

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Posted 02/09/13 - 08:13 PM

Going with 3lbs of Elk, 2lbs of ground pork, AC Legg #114, smoked cheddar I did a few months ago, cure 1 with 1/4 of filtered water and some jalapeño powder.
And it goes like this.
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Smoking tomorrow. See you later. :).

#2 Male OFFLINE   Liv2hunt

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Posted 02/09/13 - 08:36 PM

Man I could go for a piece of that
I Just want to Hunt...

#3 Male OFFLINE   sam3

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Posted 02/11/13 - 11:44 AM

Smoked the summer sausage with Pecan wood and gave it a real nice color. These are going in the refrig for 24 hours to mellow a bit and I'll slice them up later to tonight.
ImageUploadedByTapatalk1360601078.453214.jpg


#4 Male ONLINE   BowhunterNJ

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Posted 02/11/13 - 11:54 AM

Nice work Sam! :up:
Can I trade you some Pantene Pro V for some sausage? :D

#5 Male OFFLINE   remingtonman1108

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Posted 02/11/13 - 11:59 AM

mmm mmm

#6 Male OFFLINE   Jeff M

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Posted 02/11/13 - 12:01 PM

Sam I expect something nice at the bucktail party/now cookout..looks awesome

Hey, I once got handed down underwear and a paperclip for Christmas, and it was a great gift. - Si


#7 OFFLINE   floyd9639

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Posted 02/11/13 - 12:17 PM

How does the smoke permeate the casing?

#8 Male OFFLINE   sam3

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Posted 02/11/13 - 12:31 PM

How does the smoke permeate the casing?

Fibrous casings:
They are cellulose impregnated paper, smoke transfers well through the material.
Non-edible.

#9 OFFLINE   jerseyhunter

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Posted 02/11/13 - 12:52 PM

Man that looks great. But I would have used Whitetail and saved the Elk for the grill. But that's me.

#10 Male OFFLINE   sam3

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Posted 02/11/13 - 01:07 PM

Man that looks great. But I would have used Whitetail and saved the Elk for the grill. But that's me.


No venison for me this year.
Besides, my friend who gave me the Elk GB, asked for me to make some SS for him.
it's all good.

#11 OFFLINE   hunterdan199

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Posted 02/11/13 - 01:10 PM

yummyyyyy

#12 Male OFFLINE   bushden

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Posted 02/11/13 - 02:20 PM

That sounds good, where the wine

#13 Male OFFLINE   sam3

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Posted 02/11/13 - 07:20 PM

Money shot. Great texture, dry with some nice heat. The extra sharp cheese mellows it a bit.
I don't use or need that expensive Hi temp cheese. Just gotta know what your doing. :)
Slicing this up at the buck tail pour in a few weeks.
ImageUploadedByTapatalk1360628379.579523.jpg

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#14 Male OFFLINE   hammer08

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Posted 02/11/13 - 07:40 PM

Looks great!! Is that a dedicated wild game kitchen set up?? I hope to have that sort of set up when we buy a house. Also, I have that same ryobi drill, it rocks!
Freedom is a light for which many men have died in darkness

#15 Male OFFLINE   chris n

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Posted 02/11/13 - 07:52 PM

that looks fantastic

to fish or not to fish...what a stupid question


#16 OFFLINE   troutandpheasanthunter

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Posted 02/11/13 - 08:05 PM

those look very good

#17 Male OFFLINE   Woodrufflou

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Posted 02/11/13 - 08:49 PM

Money shot. Great texture, dry with some nice heat. The extra sharp cheese mellows it a bit.
I don't use or need that expensive Hi temp cheese. Just gotta know what your doing. :)
Slicing this up at the buck tail pour in a few weeks.



Oooooooo yea


"I am the MacGyver of cooking. If you bring me a piece of bread, cabbage, coconut, mustard greens, pigs feet, pine cones...and a woodpecker, I'll make you a good chicken pot pie." — Si Robertson


#18 Male OFFLINE   sam3

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Posted 02/12/13 - 05:56 AM

Looks great!! Is that a dedicated wild game kitchen set up?? I hope to have that sort of set up when we buy a house. Also, I have that same ryobi drill, it rocks!


It's actually a workshop that is slowly becoming a game processing area.
This sausage making stuff is addictive. :cheers:

#19 Male OFFLINE   Scrubby rack buck

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Posted 02/12/13 - 07:31 AM

lol meat processing on one side bucktail tying on the other...

#20 Male OFFLINE   sam3

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Posted 02/12/13 - 07:36 AM

lol meat processing on one side bucktail tying on the other...


Yup! :rofl:




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