Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: MerriamMagician on December 15, 2024, 01:37:05 PM

Title: In search of sweet heat venison sausage recipe
Post by: MerriamMagician on December 15, 2024, 01:37:05 PM: Earlier this year I was on a turkey hunting trip in Mississippi with friends from there and ate a lot of great food. In particular was some sweet heat sausage they had made at the processor with their deer meat. It was terrific and I am hoping to try making some myself. I process my own game, but am rather new to the sausage making scene. Some quick google research on that type of sausage did not yield a whole lot of information. From what I can gather the sausage contains jalapeños, pineapple, melted cheese, and possibly brown sugar too. If anyone knows how to make this type of sausage I would appreciate tips on making it and recipe ideas.
Title: Re: In search of sweet heat venison sausage recipe
Post by: jrebel on December 15, 2024, 01:43:25 PM: We make sweet and heat jerky by using pre-packaged seasoning from Hi-mountain Seasoning and LEM seasoning. Both turn out amazing. The Hi-country is my favorite but the LEM is very good.

Hi Country: more sweet with not as much heat....we add pepper flakes and powdered smoke to this package and it works out amazing. It says it will make 16 lbs but we only mix with 10lbs of meat.

LEM: More heat than sweet but not so hot you can't eat it. It is very good as a stand alone seasoning for jerky.

I have also heard this site has some amazing spices / blends for jerky sausage, etc. I haven't tried them because their estimated shipping cost was ridiculous, but I will stop in and buy some next time I'm in Spokane.
Title: Re: In search of sweet heat venison sausage recipe
Post by: Remnar on December 17, 2024, 06:42:46 PM: Quote from: jrebel on December 15, 2024, 01:43:25 PM
We make sweet and heat jerky by using pre-packaged seasoning from Hi-mountain Seasoning and LEM seasoning. Both turn out amazing. The Hi-country is my favorite but the LEM is very good.

Hi Country: more sweet with not as much heat....we add pepper flakes and powdered smoke to this package and it works out amazing. It says it will make 16 lbs but we only mix with 10lbs of meat.

LEM: More heat than sweet but not so hot you can't eat it. It is very good as a stand alone seasoning for jerky.

I have also heard this site has some amazing spices / blends for jerky sausage, etc. I haven't tried them because their estimated shipping cost was ridiculous, but I will stop in and buy some next time I'm in Spokane.

I assume your talking about Spokane Spice? @jrebel .

I thought the same thing about their shipping estimate . I called them and asked about it . Great customer service , she said its a high estimate in case they have to use other shipping methods I.E. Fedex . But if at all possible they use USPS and if a person has any questions dont hesitate to call . My $150.00 order ended up being $17.00 shipping to the other side of the state.

I know not the very informative on their part. But they do have some good spice blends IMOP.

I really like the Palouse German, Garlic, Low salt polish.

Thuringer and zesty summer are good too. Spicy Beer Dogs are good but too hot for alot of people,same with Spicy hunter blend. (I like some heat but wouldnt want #30 of them )

I didnt care for the regular pepperoni.

Anyway thats my review of things ive tried from them... :twocents: :chuckle:
Title: Re: In search of sweet heat venison sausage recipe
Post by: jrebel on December 17, 2024, 07:43:32 PM: Quote from: Remnar on December 17, 2024, 06:42:46 PM
Quote from: jrebel on December 15, 2024, 01:43:25 PM
We make sweet and heat jerky by using pre-packaged seasoning from Hi-mountain Seasoning and LEM seasoning. Both turn out amazing. The Hi-country is my favorite but the LEM is very good.

Hi Country: more sweet with not as much heat....we add pepper flakes and powdered smoke to this package and it works out amazing. It says it will make 16 lbs but we only mix with 10lbs of meat.

LEM: More heat than sweet but not so hot you can't eat it. It is very good as a stand alone seasoning for jerky.

I have also heard this site has some amazing spices / blends for jerky sausage, etc. I haven't tried them because their estimated shipping cost was ridiculous, but I will stop in and buy some next time I'm in Spokane.

I assume your talking about Spokane Spice? @jrebel .

I thought the same thing about their shipping estimate . I called them and asked about it . Great customer service , she said its a high estimate in case they have to use other shipping methods I.E. Fedex . But if at all possible they use USPS and if a person has any questions dont hesitate to call . My $150.00 order ended up being $17.00 shipping to the other side of the state.

I know not the very informative on their part. But they do have some good spice blends IMOP.

I really like the Palouse German, Garlic, Low salt polish.

Thuringer and zesty summer are good too. Spicy Beer Dogs are good but too hot for alot of people,same with Spicy hunter blend. (I like some heat but wouldnt want #30 of them )

I didnt care for the regular pepperoni.

Anyway thats my review of things ive tried from them... :twocents: :chuckle:

Yes....Spokane Spice

That is great to hear. I need to call them and make an order then. I had a cart with 80 ish dollars worth of spice and had an estimated 36 dollar shipping.....emptied the card and so nooooo wayyy. :chuckle: :chuckle:
Title: Re: In search of sweet heat venison sausage recipe
Post by: huntnnw on December 17, 2024, 10:51:09 PM: If you havent checked out PS seasoning online and their selection of stuff you need to. I am making some of the mango habenero brats soon.

Was this sausage you are talking about a fresh or a cured smoked one?