All I had left in the freezer was some ground chuck and an *old* package of leftover hot Italian Sausage bulk (remainder from the grinder that didn't get cased). I mixed the two w/a little more Italian Hot seasoning, added some tomato, pepper, onion, cilantro, bread crumbs, salt and pepper, rolled and smoked it. More week than paycheck this time, but couldn't go a weekend w/o makin' smoke! Smoked/cooked to 155 deg., tasted great! To make it easy to roll, I use wax paper and spray it with some olive oil spray before spreading out the meat - rolls up like a charm!
(I know I take too many pictures, I apologize!) Got it mixed, rolled and on the Cabela, PJ's settled into an impatient wait for it...
(I know I take too many pictures, I apologize!) Got it mixed, rolled and on the Cabela, PJ's settled into an impatient wait for it...
