-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Recent content by jameswilson30
-
J
High heat cheese is a bit soggy
Your jalapeño/cheddar summer sausage sounds delicious despite the cheese texture issue! The high-heat cheese can definitely get paste-like with prolonged low-temp cooking. A few thoughts: Sous Vide Temp/Time: You might experiment with 145-150°F for 3-4 hours instead. The lower temp/longer time...- jameswilson30
- Post #11
- Forum: Sausage
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
