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  1. bobdog46

    Venison Summer Sausage( updated q-view finished product)

    I have made many batches of summer sausage and have never used hi temp cheese. Regular cheddar cheese cut into small cubes have worked just fine for me.  I do not run through the grinder to stuff, i use a 5 lb sausage stuffer. I am getting ready to post pics of the finished product and you will...
  2. bobdog46

    Venison Summer Sausage( updated q-view finished product)

    I used 8 lbs of venison and 2 lbs boston butt to make a small batch of summer sausage. Used Hi-Mt seasoning & cure then added cracked red pepper flakes , chopped Jalapenos, & cubed cheddar cheese.  I had to mix some margaritas prior to stuffing.  I will post more photos when they are finished...
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  4. bobdog46

    Cheese Fest w/ Q-View

    I have done several batches and always go 4 - 4 1/2 hrs.  I then vacuum seal the blocks and put in the fridge for at least 12 days before consumption. Haven't had a bad batch yet.
  5. bobdog46

    jamaican curry goat

    Man - I wish I knew where goat meat could be purchased around here. I had goat one time in 94 while I was in the Dominican Republic near the Haiti border. An old lady was cooking it in a black pot over a fire in the street. Not sure of the seasonings she used but that was some good stuff. 
  6. bobdog46

    Cheese Fest w/ Q-View

    I did this last night and outside temp was 70-75
  7. bobdog46

    Cheese Fest w/ Q-View

      Smoker is Master Forge-  Did not fire it up. AMNS only with maple & hickory dust - Smoked it for 4 1/2 hrs
  8. bobdog46

    Cheese Fest w/ Q-View

    Just smoked 8 lbs of cheese - Pepper Jack - Colby Jack - Mild Cheddar - Sharp Cheddar-  The AMNS worked perfect again. I used a mix of hickory & maple dust.
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  13. bobdog46

    My 2nd try at cold smoked bacon - Update ~~

    Got it all sliced up ready to vacuum seal & freeze.
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  15. bobdog46

    My 2nd try at cold smoked bacon - Update ~~

    Wont be able to make it - Looking forward to Oct for SELA
  16. bobdog46

    My favorite !!! Summer Sausage -

    Just took my bacon out of the smoker and in goes the summer sausage -  Used 4 lbs beef roast 2 lbs venison 2 lbs pork. Jalapeno & Cheese added to Hi Mt seasoning mix along with some cracked red pepper. I will post pics of the final product tomorrow.
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  20. bobdog46

    My 2nd try at cold smoked bacon - Update ~~

    Came out great - Wonderful flavor - Thanks again Al for the tips ---!!!!
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