Chipotle & CBP Chubs w/Que View:
Used 20lbs Elk and mixed in a 7.5lb pork butt to make Twenty, 1-3/8lb spicy summer sausage chubs.
Started a base seasoning of: One 18.5oz bag of AC Legg #116 and Sodium Nitrate
Ground Chipotle Pepper
Whole and Cracked Black Pepper Corns
Hickory Smoke Powder
1/3 of the batch receive Butcher and Packer High Temp Chipotle Cheese
Stuffed in Butcher & Packer Fibrous Casing for Summer Chub (2.20 in. x 16 in.) (FC116M)
Drying in the hot-rod shop
Fry test came out great, nice season with a little Chipotle kick
Smoke with apple in the MES tomorrow.