Being new to all this smoking excitement, I have a few questions for all who may lend me a hand.
I am going to be experimenting with some sticks and summer sausage in a week or two and would like to Add some Jalapenoes and cheese to my mix.
Any suggestions on how much of each to add to a specified # of meat?
Also What is high temp cheese? are some cheeses a high temp and others not? Is it a cheese you buy at a locker?
I am planning on using some seosonings from Sausagemaker.com for the first time, I have Hot, Sante FE, and Summer. Any suggestions?
Hope these dont seem like super dumb questions, but last year I tried with some products from Cabelas and was not impressed, but I dont know if I did something wrong, Im guessing I did. Any way I just added peppers till I thoguht it looked good and the same with cheese, I just used a chedder which tasted ok, but it melted down a way to much. Plus I think I added to much cheese.
Sorry fo the lond thread, thanks a million
I am going to be experimenting with some sticks and summer sausage in a week or two and would like to Add some Jalapenoes and cheese to my mix.
Any suggestions on how much of each to add to a specified # of meat?
Also What is high temp cheese? are some cheeses a high temp and others not? Is it a cheese you buy at a locker?
I am planning on using some seosonings from Sausagemaker.com for the first time, I have Hot, Sante FE, and Summer. Any suggestions?
Hope these dont seem like super dumb questions, but last year I tried with some products from Cabelas and was not impressed, but I dont know if I did something wrong, Im guessing I did. Any way I just added peppers till I thoguht it looked good and the same with cheese, I just used a chedder which tasted ok, but it melted down a way to much. Plus I think I added to much cheese.
Sorry fo the lond thread, thanks a million