How to Make the BEST Jalapeno Cheddar Deer Sausage... This Will BLOW YOUR MIND!

Рет қаралды 200,754

Жыл бұрын

If you're looking for the best jalepeno Cheddar Deer Sausage recipe out there, you've come to the right place! This sausage is AMAZING and will blow your mind!
In this tutorial, we'll show you how to make this sausage recipe step-by-step, so you can guarantee delicious results every time. We'll also share some tips for making deer sausage, so you can make the perfect sausage every time! After watching this video, you'll know how to make the best jalepeno Cheddar Deer Sausage out there!
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We are a Blended family from the Northwest and Texas that live along the Texas Gulf coast. We hope to give you some useful insight into our method of smoking, grilling and cooking. Inspired by Texas cooking and mixing in a little of the Northwest flair, we hope you enjoy our take on Texas BBQ.

Пікірлер: 168

@kevinmeeske3412 8 ай бұрын

Outstanding!!! Excellent video as are all you make. Thanks for sharing.

@BBQbyBiggs 8 ай бұрын

Thank you very much!

@YULivin4 6 ай бұрын

Excellent video…not rushed through and very detailed. I’m gonna have to try this one out.

@BBQbyBiggs 6 ай бұрын

Ah, I see you're a fan of my attention to detail! It's all part of my master plan to take over the world...or at least help you succeed in whatever you're trying to do. Let me know how it goes when you give it a try!

@tonybrannen1740 8 ай бұрын

Outstanding video! Outstanding thanks!

@BBQbyBiggs 6 ай бұрын

Thank you so much for your kind words! I'm glad you enjoyed the video.

@MikeBrownBBQ Жыл бұрын

Looks good, great video!!!

@BBQbyBiggs 11 ай бұрын

Thanks Mike!

@thecarnivorecurmudgeon 10 ай бұрын

Excellent video. Gonna have to add this to my give it a try sausage repertoire.

@BBQbyBiggs 9 ай бұрын

Thanks for watching!

@Galamoth66 7 ай бұрын

Great job made that look easy.

@BBQbyBiggs 7 ай бұрын

Thanks 👍

@Lae722 8 ай бұрын

excellent video, very easy to listen to and learn from. great job

@BBQbyBiggs 8 ай бұрын

Glad you liked it!

@tysonleal3373 7 ай бұрын

Most people would watch this video and say, “wow, that’s a lot of steps and time.” However, that is exactly the care and respect our take deserves. I will be doing this, exactly as you have shown. Great video and thank you for honoring that deer for what it gave to feed you and yours. Great content and even better presentation. Thank you for being and ambassador for our hunting heritage. Seriously, we’ll done!!

@BBQbyBiggs 7 ай бұрын

Thank you very much for the kind words. Appreciate you.

@elirvca1794 9 ай бұрын

Doing this for my wedding! Thank you

@BBQbyBiggs 9 ай бұрын

Appreciate you watching.

@joejam5711 8 ай бұрын

Best explained video ever hands down thumbs up

@BBQbyBiggs 8 ай бұрын

Thanks!

@Trumpetmaster77 Жыл бұрын

Beautiful sausages!

@BBQbyBiggs Жыл бұрын

Thanks Louie!

@mattfox2867 8 ай бұрын

Looks great and fairly easy to do. I have never made sausage but I have been wanting to try. Thanks for the video.

@BBQbyBiggs 8 ай бұрын

Thanks for watching!

@anthonykontos7931 7 ай бұрын

@@BBQbyBiggsThis is super awesome can you please share where you bought this equipment from? Thanks I plan to make me some soon . 😎

@jefferybraswell2295 8 ай бұрын

Great video thinking about getting me a stuffer and a hand mixer!🤙🏻 enjoyed watching🤙🏻🙏🏼

@BBQbyBiggs 8 ай бұрын

Appreciate it! Have a great week

@KevinMorris-do2rb 9 ай бұрын

Great video plan to try it out after this hunting season

@BBQbyBiggs 9 ай бұрын

It is so dang good. Just east on those peppers. They get hot quick

@2AChef-n-BBQ Жыл бұрын

Those look absolutely Awesomr AB👍🏼🇺🇸🍻

@BBQbyBiggs Жыл бұрын

Appreciate it!

@802louis 7 ай бұрын

😮 nice 😊

@BBQbyBiggs 7 ай бұрын

Thank you! Cheers!

@rodney5656 7 ай бұрын

You talked me right into it! I’m definitely going to make this. I have a traeger sitting there I haven’t even used yet! And a Boston butt in the freezer. Allz I need now is big daddy to pass out there about 30 yards and we’ll be snacking!

@BBQbyBiggs 7 ай бұрын

Good luck!

@kirkout7366 7 ай бұрын

Ooooh Maaan 😮

@BBQbyBiggs 6 ай бұрын

Thanks for watching!

@matthewreed581 4 ай бұрын

Great job! Looks awesome! What size grinder plate did you use for the second grind?

@BBQbyBiggs 3 ай бұрын

I missed your comment, and it looks like I edited that important part out. First was 10mm and second was the 4mm plate

@mustfishandhunt9692 9 ай бұрын

Great video. Just subscribed. Going to start making sausage this year. Are the natural casings delicate when stuffing? Where do you get your tube liners from?

@BBQbyBiggs 9 ай бұрын

I get most of my sausage making supplies from Ps Seasonings. The links are in the video description. Usually using those links gets you a small discount. The natural hog casings are actually pretty easy to work with and are not too delicate. You have to really overstuff to get a blow out. The sheep casings are very delicate. The cellulose ones were hard for me to work with so I never use those anymore. Hope that helps.

@daddydutchbbq 9 ай бұрын

Dang it Aaron, I’m doing a beef/ pork mix for sausage with jalapeños straight from the garden with hi temp cheddar ! Great minds think alike !

@BBQbyBiggs 9 ай бұрын

You got the good fresh ones though!

@brentrobinson8087 4 ай бұрын

Great job on the video, very detailed. For mixing I use the Walton's 50 LBS grinder and it works with the MEAT 1 hp grinder, its a game changer.

@BBQbyBiggs 3 ай бұрын

I will have to check that out. I talked to the meat guys and they were telling me an adapter was coming but none yet. I will check that out for sure! Thanks!

@brentrobinson8087 2 ай бұрын

@@BBQbyBiggs It works great and you can get it for a reasonable price.

@saltlife1834 2 ай бұрын

What seasonings do you add please?

@brentrobinson8087 3 ай бұрын

So I made this sausage with a little tweak. I added more Jalapeno (25%) than this video calls for. I turned out amazing. Just make sure you don't not over cook it.

@BrisketMedic Жыл бұрын

Outstanding!! Time for an axis hunt. I’m already out of venison!

@BBQbyBiggs Жыл бұрын

I had 22 on the Game Cam this morning!

@mikereisig737 8 ай бұрын

Do you add the seasoning and cure together, than divide by 25, then multiply by how much meat you'll be using ? Great video and recipe btw.

@BBQbyBiggs 8 ай бұрын

No do the math separately. For the mix then the cure.

@dustinnorth6603 8 ай бұрын

Looks awesome. Do you freeze the rest?

@BBQbyBiggs 8 ай бұрын

Yes. I vacuum sealed and froze.

@SylamoreCreek 9 ай бұрын

I'm curious why you didn't use the grinder to stuff the casings. Enjoyed the video.

@BBQbyBiggs 9 ай бұрын

The dedicated sausage stuffer is easier to control.

@lalaw-ut2qi 6 ай бұрын

@BBQbyBiggs I've always heard it wasn't good to Freeze, Thaw, then re-freeze pork and venison. Is it ok here because you are grinding it so fine? I want to start making this and am excited to try it out! Next, why do you need the CURE powder? Other vidoes just say make the sausages and cook or freeze them. Thank you....Love the video

@BBQbyBiggs 6 ай бұрын

Freeze and refreeze is ok since you are only flash freezing. As far as the cure, if you want to smoke them at low temps and then pull and freeze for smoked sausage. If you just want to cook like fresh sausage leave it out and just cook to temp of 160 internal or so.

@IsmaelLeija-lr9mv 4 ай бұрын

Were did you get that cutting knife super sharp ? What kind is it Brand

@BBQbyBiggs 3 ай бұрын

12" Slicing Knife : amzn.to/2R5CBSd

@tylerroehl1968 8 ай бұрын

When they are on the smoker, do you have the smoke going continuous, or mainly just the heat? what type of pellets are you using?

@BBQbyBiggs 6 ай бұрын

This was on a stick burner and I constantly fed it small splits and had a good amount of clean smoke. I use Competition Blend when using the pellet smoker. I rarely can tell much difference on pellets.

@anonymous_friend 7 ай бұрын

Looks tasty. What kind of wood did you use?

@BBQbyBiggs 6 ай бұрын

Pecan

@andrepatterson7058 Жыл бұрын

Great video. Do you use any low fat milk powder? When you make sausages?

@BBQbyBiggs Жыл бұрын

I do when doing some, this was a mix and looked like it had it in it. When making from scratch I usually do.

@andrepatterson7058 Жыл бұрын

@@BBQbyBiggs okay 👍🏽

@mikedlalonde 7 ай бұрын

Great informative video! I’ve been wanting to do the same, curious why use cure if you’re cooking it to 150?

@BBQbyBiggs 7 ай бұрын

I stop at 150 so the high temp cheese doesn’t melt and run out or the fat will start to render and it will be dry.

@curtismalone583 6 ай бұрын

You did not answer his question?@BBQbyBiggs

@BBQbyBiggs 6 ай бұрын

I use the cure because it stays in the unsafe zone for meat as I bring the internal temp up slowly.

@BBQbyBiggs 6 ай бұрын

@@curtismalone583 because of the length of time in the unsafe zone.

@BBQbyBiggs 6 ай бұрын

@@curtismalone583 thanks, I read the question differently I guess. Good call out.

@stormstopperRob 6 ай бұрын

question? does the maple cure replace the pink cure salt that most use in sausage making? and does it have a maple taste to the final product, the maple cure can be added to beef jerky recipes as well

@BBQbyBiggs 6 ай бұрын

Yes it does replace the pink cure and there is no taste of maple.

@murimurimrui 8 ай бұрын

I don't have a smoker like yours. Is it still good to cold smoke it first for a couple of hours, then cook it quickly in the oven?

@BBQbyBiggs 8 ай бұрын

Yes

@thomaskus3052 8 ай бұрын

You might want to mention. That assuming there’s cure #1 in that mix. You shouldn’t be consuming it until it’s been sitting for a minimum of 12 hrs.

@BBQbyBiggs 8 ай бұрын

Yes good point

@appletonnorth1 8 ай бұрын

Can you provide a link or explanation why you need to wait 12 hours? Just looking for more information on how to correctly use #1. Thank you.

@cobrajoe2001 8 ай бұрын

@@appletonnorth1technically it’s 24 hours and that time allows the cure to actually work unless you put a cure accelerator then you can smoke right away

@rudidekok 7 ай бұрын

@@appletonnorth1thats the minimum it should sit with curing #1 you can use a cure accelerator like sodium erythorbate, and then you dont have to do the whole waiting period,

@javiermartines3606 6 ай бұрын

Can you put the smoker model that you used in the video pleace

@davidpacker117 8 ай бұрын

Doggone it. I almost took a bite out ofmy phone as you cut that sausage. Really looks good. Now I've got to get a smoker grill and drop a thousand bucks at Cabelas for processing equipment . But looks like it will be worth it.😊

@BBQbyBiggs 6 ай бұрын

It is that good..

@ikeyeet8312 7 ай бұрын

fyi cabelas carnivore ice throat pack fits on the meet your maker 1hp perfect. so does the medium grind plate

@BBQbyBiggs 6 ай бұрын

Indeed! Thanks

@buckmark300 7 ай бұрын

What size casings did you use? Maybe I just missed it in the video.

@BBQbyBiggs 7 ай бұрын

32-35mm

@Farmboyjason 8 ай бұрын

I'm curious what your meat to fat ratio is with that mix. My thoughts are the mix most likely needed more fat added for a juicy sausage.

@BBQbyBiggs 8 ай бұрын

You definitely can and it will make for a juicy sausage, but this ratio I used balances juice and the caloric and health benefits of eating venison.

@user-dc8vw5tt5v 9 ай бұрын

That's a dummy proof recipe,and instructions,thank you for sharing this

@BBQbyBiggs 9 ай бұрын

Appreciate you checking it out. Have a great day!

@redge3726 7 ай бұрын

What size casings did you use?

@BBQbyBiggs 7 ай бұрын

The 32-35 mm

@jeffward6166 3 ай бұрын

Bro had his nails done

@juniorcesarmelo6616 4 ай бұрын

Tudo que é artesanal eu do valor.. É tudo feito com dedicação e carinho.. Faço linguiça artesanal aqui no Brasil leva 5 dias para fica prontas. Eu garanto o sabor é maravilhoso só não defumo as minhas linguiças.. Parabéns pelo aulão que você nos proporcionou..

@BBQbyBiggs 3 ай бұрын

Thank you for your kind words and appreciation!

@brian2591 7 ай бұрын

Great hair line, barbeque by bigggggggs.

@BBQbyBiggs 7 ай бұрын

Appreciate ya

@diybuildlist9409 8 ай бұрын

What was your deer meat to pork ratio

@BBQbyBiggs 8 ай бұрын

2-1. 2 pounds of venison to 1 pound of pork butt

@danielmartinez761 6 ай бұрын

I'm getting ready to stuff mine as we speak. Did you say after the ice bath, u put the sausage back in at 300 degrees for 20 Mims until it reaches 150 degrees internal?

@BBQbyBiggs 6 ай бұрын

Just the ones I was taste testing. The rest I let sit out and dry and then vac sealed.

@jm52128 9 ай бұрын

Great video and I have subscribed! Looks delicious and I will be trying this in the future for sure. The only thing that jumps out at me is unless there is a cure accelerator such as sodium erythorbate in the seasoning mix don't cook a test patty after the cure has been added unless you wait 12 hours. It is very bad for you and produces high levels of known carcinogens.

@BBQbyBiggs 9 ай бұрын

Great point. I looked it up and will change my order of ingredients. Thanks for watching.

@BBQbyBiggs 8 ай бұрын

10-4 on the cure. I used the maple cure and thought I was good but it definitely should go in after test patty

@markvilleneuve8609 7 ай бұрын

In my opinion if you buy prepackaged spices you might as well buy prepackaged sausage. That is just my opinion after making sausage all my life. That is part of the experience.

@aaronethanevans7872 7 ай бұрын

I was thinking the exact same thing.

@BBQbyBiggs 6 ай бұрын

I use prepacks of spices and make my own spice mixes as well. I Try to do a variety on my channel to appeal to the very beginner and the novice. Although they are packaged spices, they are good and in some areas of the country you cannot just go out and buy venison sausage.

@cre8vedesign 2 ай бұрын

What is the difference between the built-in stuffing capabilities let's say the MEAT! grinder by itself using it's stuff feature and buying the separate hand crank stuffer.

@BBQbyBiggs 2 ай бұрын

It is just much easier to control for me. I stuffed once with grinder and then bought the stuffer. May have gotten better at it but just use stuffer now.

@NateVlog1 Жыл бұрын

I want this for dinner ! That looks incredible…. I’m getting so hungry for a big sausage in my mouth… 😂😂😂😂

@BBQbyBiggs Жыл бұрын

Hahahaha. No words

@NateVlog1 Жыл бұрын

@@BBQbyBiggs no HO Mo

@AdeneDuncan 8 ай бұрын

I really don't like using pork to make sausage. What else can I use to make sausage?

@BBQbyBiggs 8 ай бұрын

Beef or chicken works good.

@Lee-jn8zu 8 ай бұрын

Ill put ours up against any one's. Been doing it for over a decade now. Deer bolgna also as well as deer bacon. Yup, deer bacon..

@BBQbyBiggs 8 ай бұрын

I have not done deer bacon yet but it’s on the list!

@SavedTraveler-1975 8 ай бұрын

At what point was deer added? Didn't catch that part.

@BBQbyBiggs 8 ай бұрын

When grinding. Add a few cubes of each in as you grind.

@allisonlatta5754 8 ай бұрын

I was watching your video and didn't hear what was the pounds of deer meat to the boston butt. Could you please share that thank you.

@jasondenney2087 8 ай бұрын

He said 2lbs venison to 1lb pork butt. So since he made 15lbs total, it was 10lbs venison, 5lbs pork butt.

@BBQbyBiggs 8 ай бұрын

That is correct. 2-1 ratio is what we used. 2parts venison to 1 part pork. Thanks!!

@williamjones6053 7 ай бұрын

Yo yo lil homies ..man y'all check it ..I made dis today..it be hitting hard af..but yo double dem peppers and add 3 shots of dat cayenne pepper ..shii it good

@BBQbyBiggs 7 ай бұрын

Double peppers you’ll be burning going in and out!! Thanks for watching

@williamjones6053 7 ай бұрын

@@BBQbyBiggs no prob bruh ..da whole hood love dis sausage ...did good my boy

@BigP.Energy 7 ай бұрын

Can you grill these without smoking

@BBQbyBiggs 7 ай бұрын

Yes just leave out the cure and cook till 162 internal.

@allentruitt8632 8 ай бұрын

What was the point of the ice bath?

@BBQbyBiggs 8 ай бұрын

Rapidly slows the cooking process down. Similar to when you boil eggs. Cooking is stopped fast and the meat and casing draw up.

@allentruitt8632 8 ай бұрын

@@BBQbyBiggs gotcha. Thanks.

@EvanSmithes 7 ай бұрын

do you have to smoke this? can you do all the steps except smoke it, and then obviously would just cook it when wanting to eat?

@BBQbyBiggs 7 ай бұрын

Yes. Leave out the cure and cook to 162-165 internal temp. It is delicious that way as well

@jimswanny1193 10 ай бұрын

Why did you cook it again after you smoked it to 150?

@ryanragan8899 10 ай бұрын

I'd like to know as well!

@BBQbyBiggs 10 ай бұрын

I smoked to 150 then cooled it down rapidly to keep it from continuing to cook and to keep the fats from rendering and all moisture running out of it. Then after it cooled and dried I cooked it to eat. It is edible at the 150 point but after cooling I wanted to bring it back up to over 150 to have some fat rendered and the cheese melty.

@jimswanny1193 10 ай бұрын

@@BBQbyBiggs thank you for your reply, I was thinking for some reason you needed to take it up again, greatly appreciated.

@BBQbyBiggs 10 ай бұрын

@@jimswanny1193 the cold shock makes the casing better. At 150 it would be chewy and the meat would be a little mealy. Shocking helps with the casing and bringing back to temp allows the fat to break down which you do not want to happen as you smoke it. That’s why you bring it up so slow while smoking. If you start hitting the 155-160 range the fat gets liquified and you lose it.

@ndfleet3601 7 ай бұрын

I have the deer meat and the pork butt, but what I'm missing is the 70's porn music to complete the recipe! Where can I find that?

@BBQbyBiggs 7 ай бұрын

Free on the net!

@darinadam6401 7 ай бұрын

Love the content. Make an appointment with your doctor, ask why are my finger nails so pale? They should be the same color as your fingers. Yaa, I notice shit others don't. may be nothing.

@BBQbyBiggs 7 ай бұрын

Must be the lighting or the camera. Looking at them and they are good. Thanks for looking out!

@tomwolves6953 8 ай бұрын

The bad part is purchasing all the equipment. Very costly.

@BBQbyBiggs 8 ай бұрын

It is. But usually it’s one and done as it lasts forever.

@kornacoustic1940 8 ай бұрын

I know I’m late to watching this video, but could you just do all this in a walk-in cooler? So you don’t have to worry about the smearing.

@kornacoustic1940 8 ай бұрын

Also, could you use real salt and pepper and seasonings for this instead of packaged stuff?

@BBQbyBiggs 8 ай бұрын

@@kornacoustic1940 You could do it in a walk in cooler as long as the meat is near freezing. You can use salt and pepper and anything else you want to add.

@kaosactual1 Ай бұрын

Like 70%pork. Not a venison sausage.

@richardturk7162 7 ай бұрын

Maple flavoring with deer is just wrong. Ruins the whole batch.

@BBQbyBiggs 7 ай бұрын

It’s maple cure not flavor. It’s good.

@claylatour1899 6 ай бұрын

@@BBQbyBiggs great video, however I was going to ask the same thing. I see people using Maple cure. So its not Maple flavor? Its just what it is called or something?