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Your insight is appreciated.

Yes. That is correct.

Thank you! This is what I was looking for. By quality cheese, you mean not the cheaper cheddar at Costco?

Can 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, if it is frozen, etc. Would it work to add it to bulk sausage (not links)? I want bulk cheese/jalapeño sausage!

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 tenderness and toughness depend on how my wife cooks it. Cooking it slower at a lower temperature and immediately stopping when it hits 155-160 improves the texture...

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?

I 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 completely in our diet since moving to Montana. I have made many types of sausage from elk, but not Texas hot links, because we like bulk sausage for breakfast. I...

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 that most brands are too "weak". In other words, we often decrease the meat/fat portion by about 10% for a stronger spice flavor. We do like Leggs, but we've also...

I see. Thank you.

What does this have to do with Smkoing Meat?

Here's my copycat of Famous Dave’s Sweet & Zesty. (AI helped me with this.) I did not put in tamarind paste, because I didn't have any. It was great sauce without it. But I want to try it with. I like to use double strength tomato paste in a tube, because I don't want to open a can of paste when...

Memphis Dust recipe is on AmazingRibs.com. That's Meathead.

I used to be the food safety "police" registered dietitian at nursing homes and hospitals. for many years. No way would I let them do that! But, for us, I want mine a little pink. We do our own game processing and we're very particular. (My wife fails to understand that well-done is essentially...

OK. Cool!

OK. Thanks!

I love bacon, but do prefer to severely limit intake of concentrated nitrites. Since salt is not an issue with us, I'd like to know how to do the same preservation with salt, if anyone has that info.

I have now done that (pork belly) extensively. It makes a good sausage product. Something else I have now been doing is buying good, locally packaged grassfed beef fat. (I actually kill elk on ranches around there.)the fat costs $2/pound and they deliver it to my small town here in Montana. It...

Does the cure protect it from bacteria growth during a cold smoke?

I guess I just don't like to pay for meat or fat to add when I have so much free from elk. I should just get over it! Thanks.

Thank you!