Post by: sumpnz on April 07, 2017, 10:28:52 AM
My elk hunting buddy wants to make a jalapeno or habanero bratwurst type of sausage. Looking for recipes or pointers as I've not tried to do one with fresh peppers.
Thanks!
Post by: BDildine on April 07, 2017, 10:31:01 AM
Post by: merkaba93 on April 07, 2017, 10:04:33 PM
This is what i would do. Get ahold of a local butcher and get a pork shoulder butt (boston butt) and a few lbs of fatback.
Cube up 2.5 lbs of the pork shoulder and 2.5 lbs of some elk trim meat. Also cut up 1 lb fat back. Throw the meat in the freezer for about 15 min and start freezing your grinders parts.
Remove the meat and fat and add 3 tbs kosher salt 1 tbs white sugar 2 teaspoons nutmeg 1 teaspoon coriander 2 teaspoon white pepper 1 teaspoon marjoram 1 teaspoon ginger and 1/2 teaspoon celery seed. Mix together and run through your grinder with a course die.
When done add one cup beer that is well chilled. Preferably from Washington. Mix with your hands. At this point you can add diced peppers. Depending on how hot you like it you could add as many peppers as you want and you can remove the white ribs on the inside. Definitely seed them though.
Put meat in your stuffer and stuff into hog casings.
Best way to cook em.....add 2-3 beers into a pan with a few onions and poach gently for 20 min just below a simmer. Then finish over direct med heat on your grill. Youll loose less juice this way.
Post by: TomT on April 08, 2017, 10:36:32 AM
Post by: ribka on April 08, 2017, 10:46:44 AM
Ok so im assuming you want to use some elk meat in this recipe??:tup: :tup:
This is what i would do. Get ahold of a local butcher and get a pork shoulder butt (boston butt) and a few lbs of fatback.
Cube up 2.5 lbs of the pork shoulder and 2.5 lbs of some elk trim meat. Also cut up 1 lb fat back. Throw the meat in the freezer for about 15 min and start freezing your grinders parts.
Remove the meat and fat and add 3 tbs kosher salt 1 tbs white sugar 2 teaspoons nutmeg 1 teaspoon coriander 2 teaspoon white pepper 1 teaspoon marjoram 1 teaspoon ginger and 1/2 teaspoon celery seed. Mix together and run through your grinder with a course die.
When done add one cup beer that is well chilled. Preferably from Washington. Mix with your hands. At this point you can add diced peppers. Depending on how hot you like it you could add as many peppers as you want and you can remove the white ribs on the inside. Definitely seed them though.
Put meat in your stuffer and stuff into hog casings.
Best way to cook em.....add 2-3 beers into a pan with a few onions and poach gently for 20 min just below a simmer. Then finish over direct med heat on your grill. Youll loose less juice this way.
I use basically the same recipe. I add a teaspoon of nutmeg and I grind up seeded jalapenos (4to 5 for 10 lbs) in the grinder and add to mix with hands. I'll add cube sharp cheddar cheese at times to0.
Post by: The Weazle on April 08, 2017, 10:52:45 PM
I do the 10 lb kit.
I core 3 apples and then grind them on the course setting.
I use high temp cheddar cheese from Cabelas and adjust amount of cheese for amount of meat.
I use 3 tablespoons of minced garlic in olive oil from costco.
I use 5 cored roasted jalapeņos and dice them fine.
I use 5 lbs of game meat and 5 pound of pork shoulder both ground with course plate.
Mix all ingredients well with spice kit, then run back through the grinder with the course plate again.
Stuff in casings, and then cook in a pan on the grill with one onion cut in big chunks, one cheap lager beer and a half a stick of butter...when done, grill for effect and serve on outdoor rolls with good mustard. You are gonna wanna slap someone they are so good!
Post by: Redstar on April 09, 2017, 08:44:49 PM
I use the bratwurst seasoning from Spokane spice...
I do the 10 lb kit.
I core 3 apples and then grind them on the course setting.
I use high temp cheddar cheese from Cabelas and adjust amount of cheese for amount of meat.
I use 3 tablespoons of minced garlic in olive oil from costco.
I use 5 cored roasted jalapeņos and dice them fine.
I use 5 lbs of game meat and 5 pound of pork shoulder both ground with course plate.
Mix all ingredients well with spice kit, then run back through the grinder with the course plate again.
Stuff in casings, and then cook in a pan on the grill with one onion cut in big chunks, one cheap lager beer and a half a stick of butter...when done, grill for effect and serve on outdoor rolls with good mustard. You are gonna wanna slap someone they are so good!
:drool: yum