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Looking to make black bear jalapeno sausages...
After browsing my usual online sources and book, I am not sure simply switching the meat out without adjusting the spices is not going to cut it.
Does anyone here happen to have a "tried and true" recipe for this?
Thanks in advance
Make same as any pork recipe just make sure you get the centers to 165f
My experience was the same as walks with deer. I always blend my game including bear. I am running about 50-60% and the balance is a blend of beef, pork, or even homemade bacon. It really depends on what I have around. I am trying to get my game percentage up but I'm new to hunting and don't want an overly gamey flavour that turns the wife off. So far so good.
As far as spices, I get the most satisfaction from trying different recipes or even making up my own blend. However, I think the most consistent and delicious flavours have come from buying spice kits from Stuffers. Their prices are reasonable, and they make a great product. Stuffers is far better than the Hi-Mountain or Cabela's kits IMHO.
I don't buy the high temp cheese. I find the oldest aged cheddar you can find works just as well and doesn't cost as much.
Good luck,
Brian
here give this a try
Jalapeno Chedder Brats
9 lbs. Wild Game (trimmed and ready to grind)
3 lbs. Pork Fat
4 Eggs
16 oz. Beer
3 tsp Ground Black Pepper
2 tsp Cayenne Pepper
2 tsp Paprika
1 tsp Nutmeg
2 TBS Dry Mustard
2 TBS Coriander
1 tsp Sage
3 TBS Salt
4 tsp Sugar
4 tsp Onion Powder
2 cups Diced Jalapeņos
6 cups shredded Sharp Cheddar
Combine and grind the pork fat with the wild game trim. Mix all the spices except for the cheese and jalapeņos in a bowl. Add seasoning mix to the ground meat. Add beer and eggs. Thoroughly hand mix the seasonings into the ground meat. Run meat through the grinder a second time. Hand mix cheddar cheese and jalapeņos into the twice ground meat. Stuff into casing using your grinder if it has a casing stuffer attachment, or use a sausage press. Enjoy
I just made some cheddar ones with my bear meat. Used the stuffers pack, turned out great. Adding jalapenos for the next batch sounds great!
@blacktail your recipe looks delicious
@blacktail..... finally got around to try your recipe: Very good... thank you! It's a keeper! Dry mustard and coriander always compliment bear meat amazingly well
Ya its a tried and true for me. Glad you like itQuote:
Originally Posted by Would Rather Be Fishing
Remember if you are going to smoke them to add some sort of cure, either Prague #1 or something like it.
You can also play with the amounts of pork and wild game to your taste.
There was a bacon cheddar jalapeno smokie recipe on here that I tried and it was excellent. I'll try to find it and bump it up.
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