BACKSTRAP SINEW RECIPES

Name: Smoked Jalapeno Cheddar Sausage
Prep time: 1 d 30 min
Cook time: 6 h
Yield: 1000
Cuisine: American
Ingredients: 500 g lean pork; 200 g lean beef; 300 g pork back fat; 16 g kosher salt; 2.5 g insta cure #1; 3 g black pepper; 5 g garlic powder; 1.5 g onion powder; .5 g sugar; 2.5 g chipotle powder; 2.5 g Paprika; 6 g mustard seed; 2.5 g red pepper flakes; 20 g nonfat dry powder milk; .8 g sodium erythorbate; 60 ml ice cold cream; 30 g diced jalapenos; 100 g extra sharp cheddar (cut into small cubes); hog casings

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SMOKED JALAPENO CHEDDAR SAUSAGE – 2 GUYS & A COOLER

Smoked Jalapeno Cheddar Sausage – 2 Guys & A Cooler image

Cheesy, Spicy, Smoky

Provided by Eric

Categories Appetizer Main Course Side Dish Snack

Prep Time 1470 minutes

Cook Time 360 minutes

Yield 1000

Number Of Ingredients 19

Ingredients

500 g lean pork
200 g lean beef
300 g pork back fat
16 g kosher salt
2.5 g insta cure #1
3 g black pepper
5 g garlic powder
1.5 g onion powder
.5 g sugar
2.5 g chipotle powder
2.5 g Paprika
6 g mustard seed
2.5 g red pepper flakes
20 g nonfat dry powder milk
.8 g sodium erythorbate
60 ml ice cold cream
30 g diced jalapenos
100 g extra sharp cheddar (cut into small cubes)
hog casings

Steps:

Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place the meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
Prepare all of your seasonings. Clean and rehydrate your casings
Grind your very chilled meat and fat on a medium plate (6mm)
Add all of the seasonings, the cream, and the peppers to your mince meat then mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
Once your meat has become tacky add the cheddar cheese and mix to incorporate the cheese.
Stuff your mince meat into the casings, link, and prick out any air pockets.
If you used Sodium Erythorbate in your recipe you can cook immediately. If you didn't then you need to let the sausages rest in your refrigerator overnight to allow the cure to work.
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Recipes for venison backstrap, loins, medallions. These recipes work well with deer, elk, antelope, moose, caribou, or even lamb or filet mignon from beef. ... but this is a super easy – yet exotic – hybrid stir fry and stew you make in minutes, using venison loin or sinew …
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Dec 06, 2017 · What is a Backstrap (Venison Loin)? Like the wildest game, venison is lean meat high in protein with very little fat. If you are not familiar with venison, the deer backstrap is cut from the top of the deer from each side of the spine. This cut of meat is …
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