Recent content by skelso98
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trouble with venison jalapeno cheddar smokies
I have a batch of jap/ cheese smoking now. I use an electric smoker. 1-2 hours at 130 with the door cracked open to help dry them. Then I gradually raise the smoker temp to 160 (over a couple of hours) and watch the IT until it hits 152. One issue I ran into today is we are doing 200+ pounds... -
Jalepeno Cheese venison sausage - new recipe, need some suggestions on changes
Good catch, I thought that might throw some people off. When I did the test link i just threw it on a rack so I flipped it over on the rack. Now for the bigger batch, I hung links on rods (could only get 1//2 batch in smoker at a time) When I checked on it I noticed the bottoms of all the links... -
Jalepeno Cheese venison sausage - new recipe, need some suggestions on changes
Yesterday I made a bigger batch (16#). I took the original recipe and multiplied all ingredients by 16 with the exception of water and MTQ. For the 16# batch I used 1C MTQ and 5C water (Tried 4 but it wasn't quite enough to run through stuffer easily). I also changed the temps and times. Since... -
Jalepeno Cheese venison sausage - new recipe, need some suggestions on changes
Thanks for the reply. You confirmed some of my suspicions. You are right, a LOT of churning is an understatement. I had a heck of a time getting the mixture through the KA to stuff the casing. Just couldn't bring myself to drag out the ol cast iron stuffer for a single link test batch... Glad... -
Jalepeno Cheese venison sausage - new recipe, need some suggestions on changes
As the title says, I need some valued input on a current situation. Since I was a small kid, my family has always processed our own game. Sadly, after my grandfather died my dad and I continued to butcher our own roasts, steaks, ground meat, etc but started using commercial processors for smoked... -
Been lurking here for a while, Like what I've seen so far so I figured I should join
My experience: 1998 - 2004 cooked an a competition team. We BBQ'd everything you can imagine but my specialty was brisket. I always overcooked the ribs, and made some of the best chicken jerky although it was not the intent... We cooked on a pipe pit with an adjustable damper between the...
