[USA] Habanero And Asiago Summer Sausage

TSMODIE · Post by **TSMODIE** » Mon May 07, 2012 21:08

I just finished a batch of summer sausage, cracked pepper and garlic, one with habanero and asiago cheese, and one with habanero and chives, they turned out fantastic, Tim http://i1208.photobucket.com/albums/cc3 ... 101001.jpg

uwanna61 · Post by **uwanna61** » Mon May 07, 2012 22:51

TSMODIE
Nice work, looks tasty! Does the Habanero add much heat?

Wally

Chuckwagon · Post by **Chuckwagon** » Tue May 08, 2012 11:13

Hi Tim,
That is great lookin' stuff. The texture looks very nice - moist too. The asiago really adds a nice touch.

Best Wishes,
Chuckwagon

Oh, by the way... you can download photobucket to our site. I had some problems with imageshack logging on, so I just opened an account in photobucket. Works very well.

TSMODIE · Post by **TSMODIE** » Tue May 08, 2012 16:12

HOW DO YOU DO THAT?

Dutch · Post by **Dutch** » Tue May 08, 2012 16:21

Ok, now that is just not fair!!! You show us your great looking habenero/asiago summer sausage and not the recipe? That's it-I'm giong back to bed!

No really, TSMODIE-that is some really great looking sausage and it's got three of my favorite ingredients meat, habenero's and asiago cheese.

If you can share the recipe that would be great-if not -no worries.

TSMODIE · Post by **TSMODIE** » Tue May 08, 2012 17:53

No problem,
12 lbs elk meat or beef
3 lbs pork butt
161 grams kosher salt
70 grams dextrose
35 grams cracked pepper
25 grams mustard seed
15 grams allspice
15 grams corriander
45 grams gran garlic
1 cup non fat dry milk
1/2 lb Habeneros, seeded and ran through food processor
1 lb Asiago cheese in 1/4 cubes
17 grams cure #1
1 cup ice water

I grind the pork and elk through course plate, i never use a fine grind for summer sausage, but that is just my preferance, mix all ingredients and stuff. I put them in my cabinet for 2 hours at 110, then an hour at 120, an hour at 130, then at 140 I smoke for an hour, then 155 for about 6 hours, or until 155 IT, then shower and let hang at room temp for 12 hours

Dutch · Post by **Dutch** » Tue May 08, 2012 21:23

Sweeet! Thanks for sharing TSMODIE~ This is going on the top of my to-do list.