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Dave Rowell's latest activity
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DYou can use sharp cheddar as mentioned-it is firmer than mild cheddar. You can also cube the cheese and spread out on a sheet pan, then...
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DTillamook sharp or extra sharp works well in sausages without melting out. A good quality dry cheese works fine. Don't cheap out on...
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DDave Rowell replied to the thread High Heat Cheese.Your insight is appreciated.
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DDave Rowell replied to the thread Texas Hot Link Sausage.Yes. That is correct.
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DDave Rowell replied to the thread High Heat Cheese.Thank you! This is what I was looking for. By quality cheese, you mean not the cheaper cheddar at Costco?
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DCan some of you "bottom line" what you think about high heat cheese in sausages? I've seen here that it there can be problems with it...
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DDave Rowell replied to the thread leggs anyone?.I've had the same problem with varied "toughness" with the same batch of sausage, even though I use 30% fat to elk meat. I think...
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DDave Rowell replied to the thread Venison/pork summer sausage.Has anyone tried drying the jalapeños a bit in the oven? I think it would concentrate the heat a bit and reduce the extra water?
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DI miss having good Texas hot link sausage from where I grew up, Texas! We've lived in elk country since 1989. Elk Has replaced beef...
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DDave Rowell replied to the thread leggs anyone?.We've used Leggs for many years and like it, including #10 for bulk elk breakfast sausage. For our own taste preference, we've found...
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Di picked up two packs of leggs#10 at the shop. a friend that had a sausage business suggested it. anyone here use it for breakfast...
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