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Smoked jalapeno and white cheddar filled potato balls
Did you sauté the peppers prior to stuffing, or did they still have a “toothyness” to them? -
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Jalapeño Popper w/ Cheddar
I’d be happy to give you some, are you in the Houston area?! -
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Jalapeño Popper w/ Cheddar
In my experience it hasn’t been. It has a grassy smell to it, but generally goes away after seasoning and cooking. My guess is I didn’t soak/rinse the casing properly. I’ll give these ones away 😉 and get a consensus from the crowd. It could just be me, but I feel there is a slight gamey-ness... -
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Jalapeño Popper w/ Cheddar
Thanks for the link! I definitely did not follow those steps. I soaked them in water for 30 minutes and didn't do a water change either... eek! Lots to learn in this game. Thanks again for the discussion, I'll be adding a few more days/steps to my routine. -
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Jalapeño Popper w/ Cheddar
100% Gemsbok (10#) High Temp Cheddar (1#) Walton’s Jalapeño Popper Premix, portioned to 10#. 2 C ice water Mix until super sticky, stuff in 28-32 mm natural casings, air dry in the refrigerator for 36 hours. Smoked this morning at various time/temperature profiles: 100F - 1 Hour 115F - 1 Hour... -
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Jalapeño Popper w/ Cheddar
Everyone is too kind, appreciate the support. -
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Spam/redirects when trying to login on iOS device?
Appreciate the link, I've spent $50 on a lot worse things!- RedSkip
- Post #16
- Forum: Blowing Smoke Around the Smoker.
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Spam/redirects when trying to login on iOS device?
Remove all ads?!?! Wishful thinking I suppose.- RedSkip
- Post #12
- Forum: Blowing Smoke Around the Smoker.
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Trail Bologna - Question
Shameless bump, any other suggestions or should I let this thread die into the abyss? -
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Spam/redirects when trying to login on iOS device?
Yup happens daily…- RedSkip
- Post #2
- Forum: Blowing Smoke Around the Smoker.
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Trail Bologna - Question
Yes, for 30 minutes or so per the directions. 45 minutes or so, but I did not temp the sausages after. I stuck them in the refrigerator for 2 hours to bloom, I figured that would help. But I think you're leaning down the path of re-hydrating the casing to help it peel. -
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Trail Bologna - Question
This weekend I dabbled in making some Trail Bologna for the first time. I was able to borrow a 5# Mighty Bite stuffer from a colleague of mine which was a life saver. The bologna turned out great in flavor, but I have a question in regards to the final product. Why is the collagen casing... -
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Grinder: 500 watts vs 1/2 HP
Honestly I’m open to any grinder that’s affordable and has good quality. Looking to make sausage once a month for a small family. $500 is probably my top end on spend considering I want a stuffer too. -
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Grinder: 500 watts vs 1/2 HP
This all makes sense, difficult part is we don’t know the performance until it’s out of the box and on the counter. Whether that be torque, RPMs, etc. -
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Grinder: 500 watts vs 1/2 HP
Splitting hairs on horsepower, absolutely. On $ not at all. There is a significant difference in price between a 500W and 1/2 HP unit. -
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Grinder: 500 watts vs 1/2 HP
When looking for a grinder I often find that a 500 W unit is cheaper than a 1/2 hp unit. However, 500 W is more than 1/2 hp when you do the mathematical conversation. 1 hp = 748 W. Is this a marketing gimmick because folks don’t understand the units, or is there something mechanically I’m... -
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Competition Thighs - 2nd Place
Thanks for the kind words, hanging out with friends is truly the spirit of BBQ. -
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Competition Thighs - 2nd Place
Our local neighborhood had a BBQ competition this past weekend, and our team took 5th overall out of 38 teams. We had entries from Chicken (2nd), Brisket (4th), and Ribs (26th). It was a great time to hang out, play cornhole, and jam out in the Texas sun. Friday's Cornhole Tournament...
