To create a delicious 25 lb. batch of smoked jalapeno deer or beef sausage, begin by gathering your ingredients. You will need 20 lbs of chilled deer or beef, ideally semi-frozen for ease of grinding. Make sure the meat has been trimmed of excess fat. In addition to the deer or beef, incorporate 5 lbs. of lean pork trimmings, such as boneless pork shoulder butts, especially if access to a butcher shop is limited.

Next, grind the meat using a coarse grinder plate. While preparing the mixture, take a 1 oz. packet of Sodium Nitrite (often referred to as Speed Cure, Quick Cure, or InstaCure) and dissolve it in 2 ½ lbs. (equivalent to 5 cups) of ice-cold water. An electric mixer works best for mixing this curing solution until thoroughly combined.

Following this, add a full bag of Leggs Jalapeno Smoked Sausage Seasoning to the curing mixture. Blend the ingredients once more to ensure an even distribution of flavors. This cured liquid should then be poured over the coarse ground deer and pork mixture. Use your hands or a spoon to mix thoroughly for about 5 minutes, ensuring that the curing liquid is fully integrated into the meat.

After mixing, proceed to grind the meat mixture again, this time using a fine grinder plate, which will help achieve a smoother texture for your sausage. Once this step is complete, prepare your fibrous casings by soaking them in lukewarm water for at least 30 minutes. This step is crucial for making sure the casings are pliable enough for stuffing.

Stuff the prepared raw sausage mixture into the soaked casings, squeezing out any air bubbles as you go to ensure an even consistency. Once stuffed, it’s important to let the sausages rest overnight in the refrigerator. Make sure that the refrigerator is set to a temperature of 38° F to maintain food safety.

When you’re ready to cook, smoke the stuffed deer sausage until it reaches an internal temperature of 152° F. This process not only cooks the sausage but also infuses it with delightful smoky flavors.

Using two bags of AC Legg Jalapeno Smoked Sausage Seasoning will adequately season 25 lbs. of meat (and can accommodate up to 50 lbs. total). The inclusion of jalapenos within this seasoning mix provides a perfect balance of spices and heat, elevating your sausage to new heights.

This recipe is ideal for making a spicy jalapeno sausage from pork, beef, deer, elk, or even moose, allowing for versatility in your choice of meat. The two included packets of cure also ensure that your sausage achieves the desired flavor and preservation needed for smoked products.

In summary, by following these steps carefully and utilizing the right ingredients, you will create a batch of smoked jalapeno deer/beef sausage that is not only flavorful but also high in quality. Enjoy the process and the delicious results!

product information:

Attribute

Value

product_dimensions

‎10 x 5 x 1.25 inches; 14 ounces

manufacturer

‎AC Legg

country_of_origin

‎USA

best_sellers_rank

#178,729 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
#2,289 in Meat Seasonings

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