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Q-View of smoked sausage

post #1 of 19
Thread Starter 

This is my smoked cheddar venison/pork sausage.  Tell me what you think, and if you have any tips for the future, I'd appreciate it!

 

post #2 of 19

drool.gif

Looks GREAT!!!! only sugestion I have is 781.gifmore deer!!!

happy smoken.

David

post #3 of 19

It looks good from here.

post #4 of 19
looks good... I will say there is plenty of cheese in it.... the only thing you should have done different was... sending me an overnight package of it....

biggrin.gif
post #5 of 19

th_What_NO_QVIEW.gif

 

Looks good.

post #6 of 19
Quote:
Originally Posted by JckDanls 07 View Post

looks good... I will say there is plenty of cheese in it.... the only thing you should have done different was... sending me an overnight package of it....

biggrin.gif


Ditto

post #7 of 19

That looks damn good!!! Great job

post #8 of 19

Looks great from here too. Where can I get some... icon14.gif

post #9 of 19
Thread Starter 
Hey thanks guys, I also made a few other batches, jalapeno/cheddar, pepper jack cheese/jalapeno, pepper jack, and then the serrano pepper/cheddar which is an experiment as the serrano was sitting between the jalapeno and habanero at the store and i figured i'd give it a shot so I'll be cutting into that this weekend and anytime you guys are around the St. Louis area I'll have some sausage waiting for ya.
post #10 of 19

Looks great Michael. is it high temp cheese? It looks like it held up great! 

post #11 of 19

Pics look great. I love the fact you tried multiple cheeses. I bet the serrano cheddar was killer in there, especially with that meat to cheese ratio.

 

Looks like a perfect all in one party snack, just add chips & beer!

post #12 of 19
Thread Starter 
It is high temp cheese, once I cut into the other kinds I'll post pics. I'm really happy with the way they turned out so far but wish they had a bit more smoke flavor
post #13 of 19

Looks real good!!!! Maby you should go a step by step on how you made them, then questions like [I wish it would have had a better smoke flavor] could be answered.  Bottom line is that you like the outcome.  The sausage looks great. Reinhard

post #14 of 19

Looks great and without more details on the smoking part, there's no real way to know why you aren't happy with the smoke flavor.

post #15 of 19

I'd be more than happy to give you a detailed evaluation and suggestions.  Please send large samples to me and I'll give you prompt feedback!icon_biggrin.gif

post #16 of 19
Quote:
Originally Posted by michaelb View Post

It is high temp cheese, once I cut into the other kinds I'll post pics. I'm really happy with the way they turned out so far but wish they had a bit more smoke flavor

Thanks. I agree with the few above comments about some more detailed info. I cant find any high temp cheese locally.. wish I could though... it looks good what you have with all the big pieces of cheese in there... just need the crackers... :) 

post #17 of 19
Thread Starter 
I smoked in a masterbuilt smoker for 4hrs with 1/3 hickory chips and 2/3 apple chips. Also before I found this forum I was told to leave the wood chips in water for a half hour before smoking and always wondered why since the chips would have to be dried out before smoking would start. I think next time I'll try dry chips and 3-4hrs of just hickory
post #18 of 19
Thread Starter 
Yeah I just buy the high temp cheese thru butcher packer online
post #19 of 19

will have to check that out. After not being able to any locally I kinda gave up and just always smoker some cheese myself and serve on the side. I really was not aware that high temp comes in so many flavors..? very very cool.

THanks!!
 

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