How to Make Venison Jalapeno Cheddar Summer Sausage (with Culture)

Learn how to make delicious, tangy homemade summer sausage with our tried and true Jalapeno Cheddar Venison Summer Sausage recipe. A staple in the Midwest, this large-diameter cured sausage can be made from a mixture of pork, beef, venison, or other combinations of wild game. This version uses a blend of venison and pork, our Jalapeno seasoning, high-temp cheddar cheese, and added culture for that classic tangy flavor.
- Full Recipe: www.psseasoning.com/blogs/new...
-Gehring's Meat Market: gehringsmeatmarket.com/
-Bactoferm Culture: Can be purchased via phone: [phone]
- Seasonings: www.psseasoning.com/collectio...
- Casings: www.psseasoning.com/collectio...
- Pro Smoker PK 100: www.psseasoning.com/products/...
SUBSCRIBE: bit.ly/2P87Lr0
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At PS Seasoning, our craft is flavor. For generations, we’ve dedicated ourselves to crafting the most memorable flavor profiles and experiences. To us, it’s more than just food. No matter what you are creating, we know it will be enjoyed and remembered to the very last bite.

[@carfvallrightsreservedwith6649]

Soak casings with some vinegar added. It denatures the meat that comes in contact with it preventing it from adhering, making peeling much easier.

[@daryljohnson159]

I am currently cleaning a Master built smoker up that was used twice and then given to me.I plan on 100% using PS Seasonings products to make my first batch of deer snack sticks , deer brats, deer summer sausage and other choices at a later time. I will only do 1 thing at a time .. I have watched all types and tons of videos and I am most excited to try 100% all PS Seasonings products.

[@highdeserthollow4447]

Good job, thanks for sharing!

[@Trumpetmaster77]

Fantastic!!!!

[@richhansen8617]

Great video!

[@scott-4482]

Great idea adding more high temp cheese. These look terrific.

[@PSSeasoning]

It definitely made a difference in the final product, so creamy and delicious!

[@scott-4482]

@@PSSeasoning I ordered some! lol

[@BluePiggy97]

Great recipe. So is the culture a replacement for the prague powder? Also, I love to hang my sausage in my cold basement in the winter for about 10 days to firm up and dry out a bit. It really intensifies the flavor.......game changing step so I encourage everyone to do it.

[@PSSeasoning]

No, not a replacement just an enhancement. We're putting a few sausages in our dry ager this week - stay tuned!

[@User-dq3pb]

No , Cure is different from culture. Buy a good book explaining process and meat science so you don't make a huge mistake.

[@sschne8577]

I've tried using encapsulated citric acid to get that "tang" in my summer sausage, but it just doesn't add the right "tang". Would the product "Fermento" work as the fast fermenting culture? Also, I think PS should include the culture and dextrose in its kits.

[@PSSeasoning]

We personally don't have any experience using Fermento, only Bactoferm which is actual live culture. We don't include it in our kits because it must be shipped on ice/refrigerated. Let us know if the Fermento works for you!

[@JoeG322]

when you go to the link ti buy the seasonings, you do need to purchase dextrose and culture separately, correct?

[@PSSeasoning]

Hi! Yes, you would need to buy those separately!

[@User-dq3pb]

Add spices and cure before second grind.

[@PSSeasoning]

Unless the seasoning has large pieces!

[@genericci706]

What type of bactoferm did you use for this recipe?

[@PSSeasoning]

Bactoferm LHP-Dry. We sell it via phone: [phone]

[@tuckerduckduck]

So the video states 70/30 ratio and they’re using pork butt- does the ratio change if you’re using pork trimmings?

[@jeremykaufman4116]

What flavor of smoke do you recommend

[@PSSeasoning]

We typically use Mixed Hardwood. Very versatile!

[@chrisbrown9159]

How much venison and pork do you have on the table to make?

[@PSSeasoning]

We used 7 lbs venison and 3 lbs pork

[@bulletproofsaws]

Kinda frustrated trying to order. Luckily saw this video and realize that the kit does not have the bactoferm.... Why do you not mention this on the kit page? If I found this out after ordering I would have been quite upset and likely returned it all. A mention, a link or heads up on this would be nice on the product page, unless I am missing something.....

[@PSSeasoning]

We can't include Bactoferm as it has to be shipped cold, similar to high temp-cheese. Apologies for the confusion, we'll be sure to add that note to our product and video description