Recent content by cjmac

Store bought

So maby I should use a leaner ground beef like 93%

So how do I stop that ? Use less fatty meat ? I want all beef , so maby use like a 93% lean beef ? I was using 80/20 and have before on last summer sausage and snack sticks

Well my pieces where bigger than that . And probably didnt drain good enough. I just followed the directions on the hi mountain summer sausage kits that I like . Thay have a hunters blend and original that I love . Thay make a jalapeno one that comes with either dehydrated jalapenos or powder...

Good video, yeah I didnt drain mine that good . Kinda scared to try it again lol... I like to make the small snack sticks with collagen cases from bearded butcher and 1.5lb summer sausage cases from cabela's.. how do you prep your pickled jalapenos for use ? On the snack sticks I might run...

Didnt think about the acid

I have heard about using regular cheddar blocks and cut them up. Let sit in fridge few days ..didnt think about soaking them

So I'm pretty new at making and smoking summer sausage I bought the high mountain summer sausage kit and made it one time before with 80/20 ground chuck in 1 lb batches with hi temp cheddar, turned out good.. I mixed it and then ran it through my grinder with a small plate like they suggested...