Search results
Results from the WOW.Com Content Network
18. 13. Jan 5, 2022. #1. Made a batch of Jalapeno Cheddar Venison Snack Sticks, turned out perfect! I made a 5 # batch and used 1/4 cup of dehydrated jalapenos and 1/2# high temp cheddar. Stuffed the night before and on to the smoker the next morning until 152 degrees internal temp. Fueling Around, uncle eddie, bauchjw and 3 others.
1. Slice chicken thighs into long strips that will fit through the hole of my grinder. 2. Put them on the tray and stick in the freezer until they are almost frozen. 3. Grind through the coarse plate. 4. Mix all ingredients except cheese and cilantro into a slurry in the red wine. 5.
Polish based Jalapeno Sausage 1 Kg pork butt, coarsely ground 18 g salt 2.5 g cure #1 2.5 g sugar 2 g black pepper 1 g marjoram 3 g mustard seed 3.5 g chopped garlic 1000 ml cold water German based Jalapeno Sausage. 2 1/2 pounds pork butt, coarsely ground 2 tsp kosher salt 1/2 tsp cure #1 1 tbsp sugar 1 tbsp chopped garlic 1/2 tsp nutmeg 1/4 ...
Cut meat into 1" cubes, place on a sheet pan, and put in the freezer until starting to crust up on the outside then grind through medium plate. Put ground meat back into freezer until starting to get crusty gain. While meat is chilling, mix all dry spices and water together, chop cheese and Jalapenos.
Recipe used: 10# Ground Beef 80/20 8.5 T Morton Tender Quick (dissolved in water about 1/4 cup) 2 T White Ground Pepper 2.5 tsp Whole Mustard Seed 2 tsp Majoram 2 T White Sugar 2 T Garlic Powder 1 tsp Ground Chipotle Powder 3 Jalapeno Seeded and chopped (could have gone with more) 1 lbs Hi Temp Cheddar Chees
1 tsp. coriander - I like an extra tsp. myself. 4 Tbsp. powdered dextrose. 4 Tbsp. corn syrup solids. 1 Cup soy protein concentrate. 2 Cups high temp cheddar cheese. 2 Cups chopped jalapeno's (deseeded unless you like it hot) 1 Cup red wine (a merlot or red zinfandel) 2-3 Cups cold water.
My original recipe was for a 8 lb batch. This go around I made 24lb so I just tripled it. 8lb total meat (I usually do 50/50 deer/pork. 1 tbsp/pound of TenderQuick 2 tbsp brown sugar 1+ tbsp chipotle powder from Penzey's. 1 1/2 tsp garlic powder 1 tbsp fennel seed 1 tbsp mustard seed 8 oz cheddar 5-6 jalapenos (depending on how hot you want it ...
The sausage bug has hit me Hard. Having never had real Texas BBQ until this summer, I was blown away by the Burnt Ends, Brisket and Jalapeño Cheddar sausage at Blackboard BBQ near Bourne. This is what sent me down this rabbit hole and how I found this amazing site. I had every intention to...
I just bought a pound of high temp cheddar cheese from Butcher and Packer, and I have a bunch of jalapenos frozen from this year's garden harvest. My thought is to take a 60/40 (venison/pork) mixture with some seeded and then minced jalapenos combined with the cheese. As for seasonings, I'd say salt, white pepper, paprika, sugar, and instacure.
There are a few good recipes on here to try, I would look through the threads and see what catches your eye. I Can give a canadian style jalapeno smokie recipe, but that is not a stick recipe, although could be adapted. I also do my mix for sticks at a 70/30 venison pork mix, If you like it dryer 75/25 works as well.