shannerdrake
Well-known member
I leave for Southern CO for muzzy elk in a couple weeks and desired some road trip/camp food. I also wanted to pay homage to the area that always seems to have green chile at every restaurant and store and using elk from my last trip. Fortunately, my local grocery store got a shipment of Hatch chiles in about a week ago.
The “recipe” is pretty simple. I used Hi Mountain’s basic summer sausage kit (I had it on hand already) as the base. I followed the directions but to a 3lb roll I added about 1.5c of chopped home roasted chiles, 1c of finely diced pepper jack cheese, and 1/3c of powdered nonfat dry milk. I did mix it for a couple minutes with a paddle in my mixer.
I don’t have a stuffer so I hand stuffed which went well using a canning funnel. Let it cure in the fridge overnight. Smoked at 150 on my pellet grill for 3 hours then finished in a 180 oven until it hit a temp of 160.
Worth noting this is a pure ground elk sausage without any added fat. It really turned out excellent.
The “recipe” is pretty simple. I used Hi Mountain’s basic summer sausage kit (I had it on hand already) as the base. I followed the directions but to a 3lb roll I added about 1.5c of chopped home roasted chiles, 1c of finely diced pepper jack cheese, and 1/3c of powdered nonfat dry milk. I did mix it for a couple minutes with a paddle in my mixer.
I don’t have a stuffer so I hand stuffed which went well using a canning funnel. Let it cure in the fridge overnight. Smoked at 150 on my pellet grill for 3 hours then finished in a 180 oven until it hit a temp of 160.
Worth noting this is a pure ground elk sausage without any added fat. It really turned out excellent.
