Q-View of smoked sausage

Discussion in 'Sausage' started by michaelb, Aug 12, 2013.

  1. 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!

  2. [​IMG]

    Looks GREAT!!!! only sugestion I have is [​IMG]more deer!!!

    happy smoken.

  3. woodcutter

    woodcutter Master of the Pit OTBS Member

    It looks good from here.
  4. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    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....

    Last edited: Aug 12, 2013
  5. tonybel

    tonybel Smoking Fanatic


    Looks good.
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    That looks damn good!!! Great job
  8. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Looks great from here too. Where can I get some... [​IMG]
  9. 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.
  10. webowabo

    webowabo Master of the Pit SMF Premier Member

    Looks great Michael. is it high temp cheese? It looks like it held up great! 
  11. thoseguys26

    thoseguys26 Master of the Pit

    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!
  12. 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
  13. reinhard

    reinhard Master of the Pit OTBS Member

    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
  14. 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.
  15. 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![​IMG]
  16. webowabo

    webowabo Master of the Pit SMF Premier Member

    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... :) 
  17. 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
  18. Yeah I just buy the high temp cheese thru butcher packer online
  19. webowabo

    webowabo Master of the Pit SMF Premier Member

    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.


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