Reviewed: May 20, 2012

This is a very good recipe for venison. The jalapeno did not take over the taste. I also used high temp cheese. I added some bacon ends to the mix to bring up the fat content to meet 80/20%. I used 2.5" fiber casings and I smoked it for 1 hour in hickory (180) then finished in the oven at 200 until the center was 170. I think I will try smoking with apple wood next time for a different taste. Either way everyone who tasted this mix loved it.

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Reviewer:

DB7632000

Cooking Level: Intermediate

Home Town: Gilman, Illinois, USA

Living In: Abilene, Texas, USA

Reviewed: Mar. 7, 2012

Just a side note on this wonderful sausage. After a couple days in the frig before freezing the jalapeno was a lot stronger as were all the spices.

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Reviewer:

jude

Reviewed: Feb. 11, 2012

This sausage is very good but quite mild. Potency of jalapenos varies based on growing conditions. If yours are mild, increase the amount by 3 or 4 times. Cheese amount is just right. Smoking instead of baking also improves the flavor. Works well with skins.

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Reviewer:

Freddy L.

Reviewed: Jan. 20, 2012

This is a great recipe to start out with!!! very glad I found it! I would say to use more spices then it says to because I like a more robust flavor. I tried it with 1 Tbls. garlic powder and 2 Tbls onion powder, and 3 jalapeno peppers and left the seeds in. the out come was good but next time I will use more of garlic and onion and probably more pepper. but it is good so thank you Emily Tisdale for posting it.

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Reviewer:

99smiles

Reviewed: Dec. 30, 2011

first time i made this i follow the recipe to the T, well fantastic taste, but very dry. the next time i experimented i used 80/20 ground beef to see if i just needed the fat to keep it moist and it was perfect!! also using habenero peppers is a nice HEATED change if u like spice

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Reviewer:

bellasophia

Cooking Level: Expert

Home Town: Vernon, New Jersey, USA

Living In: Destin, Florida, USA

Reviewed: Dec. 25, 2011

I substituted lean ground beef for the venison and it was a big hit! Super easy to make since you don't need to use a casing. Will make again often!!

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Reviewer:

MAW7815

Cooking Level: Expert

Home Town: Houston, Texas, USA

Reviewed: Dec. 15, 2011

Flavor is definitely 5 star - loved the spiciness! The texture was very dry though. Next time I will either cook it wrapped in foil (with holes for ventilation) or sub out 1 pound of ground pork or beef fat. I couldn't find the Tender Quick locally and knew the sausage would get eaten this weekend so I used a salt/sugar mixture of three parts salt to one part sugar. I will order some online for future use, but this worked well. I would definitely recommend this recipe!

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Reviewer:

Gramma_Rox

Cooking Level: Intermediate

Reviewed: Nov. 22, 2011

We made 10 pounds of sausage only omitting the cheese. This recipe is very tasty and much easier than the recipe we usually use for summer sausage. This will be our "Go To" recipe for venison summer sausage from now on. We will add more jalapeno pepper with the next batch. Thanks you for a stellar recipe!

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Reviewer:

MrsZimm13

Cooking Level: Expert

Home Town: Chelmsford, Massachusetts, USA

Living In: Tate, Georgia, USA

Reviewed: Feb. 25, 2011

When you roll into logs, you have to pack tightly or you will get air pockets. That's probably why casings and sausage stuffers work so well because you can get the typical summer sausage consistency. I like the flavor, but will probably use casings next time to get a better consistency.

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Reviewer:

Kayla

Reviewed: Jan. 16, 2011

Thank you sooo much for putting this online and actually taking the time to list the nutritional information!!! This is pretty much identical to a recipe my father-in-law uses and now I'm able to enjoy his, and know how to keep track of it for my diet. Thank you so much Emily! I wish more people would put the nutritional info on their recipes. Keep up the good work!

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