How To Make 25 Lb. Batch Of Smoked Jalapeno Deer/Beef Sausage. Start With 20 Lbs Of [As Chilled As Possible - Semi-Frozen Works Great] Deer Or Beef That Has Been Trimmed Of Most Of The Fat, And Add 5 Lbs. Of (80/20) Lean Pork Trimmings (Boneless Pork Shoulder Butts Will Work For This If You Don'T Have Access To A Butcher Shop). Grind Meat Through A Coarse Grinder Plate. Add The 1 Oz. Packet Of Sodium Nitrite [Also Called Speed Cure, Quick Cure Or Instacure] To 2 1/2 Lbs. [5 Cups] Of Ice Cold Water And Mix With A Electric Mixer. Then Add The 1 Bag Of Leggs Jalapeno Smoked Sausage Seasoning And Mix Thoroughly Again. Then Add This Cure To The Coarse Ground Mixture Of Deer And Pork. Stir For 5 Minutes Until The Liquid Cure Mix Is Thoroughly Mixed Into The Deer/Pork . Then Grind This Mixture Through A Fine Grinder Plate. Stuff The Raw Deer Sausage Into Fibrous Casings That Have Been Soaked In Lukewarm Water For 30 Minutes. Hold Over Night In Refrigerator. The Refrigerators' Temperature Should Be 38 F. Smoke/Cook The Stuffed Deer Sausage To Internal Temperature Of 152 F. You Need A Meat Thermometer To Make Sure Of This Final Temperature. Hickory Smoke Is The Best Type Of Smoke For Deer Sausage. Hickory Sawdust Works Better Than Hickory Chips.
Actual product packaging and materials may contain more and/or different information than that shown on our website. We recommend that you do not solely rely on the information presented and that you always read labels, warnings, and directions before using or consuming a product.
For additional information about a product, please contact the manufacturer. Content on this site is for reference purposes and is not intended to substitute for advice given by a physician, pharmacist, or other licensed health-care professional. ZiFiti does not assume liability for inaccuracies or misstatements about products.
Statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.
