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Jalapeno/cheese deer sausage recipe?
Posted on 1/19/21 at 6:30 am
Posted on 1/19/21 at 6:30 am
So my wife gives two thumbs up to Van's and Lanagneaux's Jalapeño and cheese sausage, however we live about 3 hours away from both. I am strongly considering making my own however I have had no luck finding a good recipe. I think LSUhat may have posted making some at one time....?
Anyone ever tried to duplicate their sausage? Both are spectacular I know Langaneaux's uses Rib eye trimmings in theirs and I know you can buy freeze dried jalapeños and high temperature cheese but after that I can't find a recipe that I really like any ideas/suggestions OB?
Anyone ever tried to duplicate their sausage? Both are spectacular I know Langaneaux's uses Rib eye trimmings in theirs and I know you can buy freeze dried jalapeños and high temperature cheese but after that I can't find a recipe that I really like any ideas/suggestions OB?
9
Posted on 1/19/21 at 7:33 am to Da Hammer
1. Kill deer
2. drop off at processor with an order for sausage
3. ???
4. Profit secks from the wife because she likes your sausage
2. drop off at processor with an order for sausage
3. ???
4. Profit secks from the wife because she likes your sausage
Posted on 1/19/21 at 7:56 am to shawnlsu
It’s a three hour drive one way to get what I want. I have been trying to make time and unsuccessful. I have the deer meat considering trying on my own... so anyone have a recipe?
Posted on 1/19/21 at 7:56 am to Da Hammer
The missing link here is that you need a friend who's girlfriend lives less than a mile from Van's. And that friend could trade out Van's jalapeno and cheese deer sausage for eye glasses.
If you only knew where to find such a guy.
If you only knew where to find such a guy.
Posted on 1/19/21 at 7:57 am to No Colors
I’m going to drive to Vans Saturday so perhaps that friend could pick it up when done.....
Posted on 1/19/21 at 8:15 am to Da Hammer
I make my own. Reo sausage seasoning. 1 cup of chopped jalapeño per 25 lbs of meat 2 lbs of high temp cheese. I use pork butt at 40 % to deer meat. Cost me 1.35 per lb last week
Posted on 1/19/21 at 8:53 am to Da Hammer
quote:
I’m going to drive to Vans Saturday so perhaps that friend could pick it up when done.
call before you go, they have been full and not taking deer a lot lately
Van's last post, not sure of current position
quote:
We are currently not taking deer meat. We have reached our processing capacity and are experiencing a shortage of pork to mix with sausage. We hope to start taking meat January 17 at noon. We are sorry for the inconvenience and very appreciative for everyone's understanding. We encourage customers to freeze your meat and bring it in February through August to take advantage of a 10% discount.
This post was edited on 1/19/21 at 9:45 am
Posted on 1/19/21 at 9:21 am to Da Hammer
Anybody care to walk me through how they make regular deer/pork smoked sausage? In particular, the cure and smoking part etc?
Posted on 1/19/21 at 9:26 am to OldSouth
quote:I'll do that today. just made some over the weekend.
Anybody care to walk me through how they make regular deer/pork smoked sausage? In particular, the cure and smoking part etc?
quote:Jalapeno and Cheese Summer Sausage LINK
I think LSUhat may have posted making some at one time....?
As for Vans. Supposedly, they do 10# deer, 10# pork, 7# cheese (for the pepperjack)
Posted on 1/19/21 at 11:35 am to mylsuhat
Thanks for bumping your post. Any idea if they add a sausage seasoning mix to it as well or do they just add meat jalapeño and cheese?
Posted on 1/19/21 at 11:36 am to Da Hammer
Posted on 1/19/21 at 11:38 am to Da Hammer
quote:they definitely add some sort of seasoning. unsure what
Any idea if they add a sausage seasoning mix to it as well or do they just add meat jalapeño and cheese?
Posted on 1/19/21 at 11:44 am to nerd guy
Nice. I will be trying this.
Posted on 1/19/21 at 11:46 am to Da Hammer
im doing jalapeno smoked from Bergeron's, I'll let you know how it turns out
Posted on 1/19/21 at 2:06 pm to Da Hammer
If you wanted to save a little time there is a new place that opened up in Crystal Springs a couple years ago Called Runt'n and Cut'n" that we started bringing out deer to, since Van's was such a long haul, that make their sausage very similar to Van's.
They also do ground meat they call "coonass burger" which is basically any of their sausage flavors without the casing.
This is all assuming you're driving in from South La. of course.
They also do ground meat they call "coonass burger" which is basically any of their sausage flavors without the casing.
This is all assuming you're driving in from South La. of course.
Posted on 1/19/21 at 2:13 pm to Da Hammer
everything I've tried from this Texas baw's spreadsheets has been excellent. He has a jalapeno/cheddar on there but I haven't tried it. I think other folks from this board use it because I got it from here.
LINK
If you learn to make sausage and get the equipment it will pay for itself quick. I invested in a smoker, grinder, stuffer, etc and in one year (5+ deer a year) I had used it enough to be worth the buy.
LINK
If you learn to make sausage and get the equipment it will pay for itself quick. I invested in a smoker, grinder, stuffer, etc and in one year (5+ deer a year) I had used it enough to be worth the buy.
This post was edited on 1/19/21 at 2:14 pm
Posted on 1/19/21 at 4:09 pm to Loup
Yeah someone above posted his recipes and I noticed he had a cheese and jalapeno recipe I'm going to make a test batch after deer season ends. I'll report back. I already have the grinder and smoker the stuffer has been ordered.
Now to figure out a casing that isn't like rubber that cuts relatively easy...
Now to figure out a casing that isn't like rubber that cuts relatively easy...
Posted on 1/19/21 at 4:33 pm to Da Hammer
quote:
Now to figure out a casing that isn't like rubber that cuts relatively easy...
Most smoke houses use natural hog casing. You can get sheep casing that have a better "snap' to them but they are harder to work with. Robert Market (in Robert) sells hog casing by the "hank', which will do about 250lb. of sausage. The casings if properly stored will last forever.
Posted on 1/19/21 at 4:53 pm to OldSouth
quote:e-mail me (user name @att.net). Not sure just when but after deer season I'll be making some.
Anybody care to walk me through how they make regular deer/pork smoked sausage? In particular, the cure and smoking part etc?
Also The "great sausage recipe and meat curing" book by Rytek Kutas is a great source.
SMIKINGMEATFORUM is a great interactive web site. Lots of good folks willing to share their knowledge.
Posted on 1/19/21 at 6:13 pm to unclejhim
Thank you for all your input I forgot about smoking meats forum I’ll look over there later tonight.
I didn’t realize Robert’s market sold casings I’ll check them out was figuring Saia’s would have it as well. I just don’t want to get casings that are rubbery and hard to cut like some processed deer sausage I have had over the years.
I didn’t realize Robert’s market sold casings I’ll check them out was figuring Saia’s would have it as well. I just don’t want to get casings that are rubbery and hard to cut like some processed deer sausage I have had over the years.
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