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Elk/Cheese/Jalapeno SS

post #1 of 11
Thread Starter 

Got some elk de frosting to make some 32mm cracker size SS sticks. Got some jalapeno and some cheese being cubed to toss in to.

 

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BBL

post #2 of 11

You don't use hi temp cheese....Do I remember you saying that???

 

  Craig

post #3 of 11

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post #4 of 11
Thread Starter 
Quote:
Originally Posted by fpnmf View Post

You don't use hi temp cheese....Do I remember you saying that???

 

  Craig

Right Craig

 

I found that the companies that cube the Hi temp use paraffin wax.

 

 

I cube my own store bought cheese. Using some pepperjack for an extra kick.

 

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Now in the fridge for awhile so i can get the other items together.

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I dry my own peppers to. Jalapeno that i will re constitute in water about an hour before i mix into the meat.

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BBL
 

 

post #5 of 11

I like the the cracker size SS Too..

 

I have some pork and venison thawing and some Leggs SS spice kits.

 

Got some 38/42 casings waiting.

 

  Thanks for showing me a new tool too!!!!102.gif

 

 

  Have a great day!!

 

  Craig

post #6 of 11

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post #7 of 11
Thread Starter 

On hold for today.

 

I had 2 pex water fitting under the house leak...WTF

 

Then my neighbor notices my hot water heater leaking WTF X2 This house is only 7 years old.....WTF X3

post #8 of 11
Thread Starter 

Got the SS seasoning mixed in this morning. Now ready for cheese and Japs but first i gotta put in a new hot water heater.

 

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post #9 of 11
Thread Starter 

Got the jalapeno mixed in.

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Pepper jack

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Going with some double chubs.

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But you said its Elk not Deer?  Yeah same smell different critter.

 

In the smoker for some dry time.

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Holding steady for a couple hours.

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How bouts some sassy-frassy smoke.....WOOO HOOO

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BBL

post #10 of 11
Thread Starter 

Got the Elk cooling.

 

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post #11 of 11
Thread Starter 

Normally i fridge the SS to dry further but i had to look and taste.

 

Going to cut this one. The other 4 are staying in fridge.

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Peels easy which is a good sign.

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Looks and taste good. Now vac bag these 2.

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