Jalapeno/Cheese SS

[BGKYSmoker]

Got 50 lbs of venison to grind up. Going to make 10 lbs of Jalapeno/Cheese SS. Going to stuff into 43mm natural beef middles.

Soaking for a few hours. Will mix/stuff/smoke tomorrow.

beefmiddl.JPG

• BGKYSmoker
• Nov 11, 2012

 

[solaryellow]

Looking forward to this one Rick! That reminds me, I need to get my holiday casings ordered...

 

[redheelerdog]

Wow! sounds awesome nepas!

I would love to see pics and/or recipe/ingredients on this... - I have a bunch of elk and I would love to try this one.

Thanks!
 

 

[BGKYSmoker]

Wow! sounds awesome nepas!

I would love to see pics and/or recipe/ingredients on this... - I have a bunch of elk and I would love to try this one.

Thanks!
 

I always post pics.

 

[driedstick]

I'm in

 

[BGKYSmoker]

Got my mix ready. Using AC Legg SS #114
Jalapeno powder & Cure 1

japch.JPG

• BGKYSmoker
• Nov 11, 2012

Cure dissolved into distilled water. Ready to add the dry.

japch1.JPG

• BGKYSmoker
• Nov 11, 2012

Got my cheddar cubed at 1/2 cup. Will mix in tomorrow b4 stuffing. Dont want to have it get mushy in the mix overnight. I dont use hi temp cheese, to much $, coated with cream sodium phosphate.

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• BGKYSmoker
• Nov 11, 2012

In a zip bag overnight.

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• BGKYSmoker
• Nov 11, 2012

 

[BGKYSmoker]

Mixed in the cheese this morning.

jchss.JPG

• BGKYSmoker
• Nov 12, 2012

Nice day out so im on the patio table stuffin.

Got my tools ready

jchss2.JPG

• BGKYSmoker
• Nov 12, 2012

Heat the poker up some.

jchss1.JPG

• BGKYSmoker
• Nov 12, 2012

Casing on the tube. Here is where i will poke 1st. Casings are natural beef middles 43mm.

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• BGKYSmoker
• Nov 12, 2012

1st chub. Tye, hog ring & tye again.

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• BGKYSmoker
• Nov 12, 2012

Had a couple air pockets i had to poke out.

jchss5.JPG

• BGKYSmoker
• Nov 12, 2012

2 Chubs and a baby.

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• BGKYSmoker
• Nov 12, 2012

PID starting at 130* (sorry cant see good) Going thru the steps to 175*

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• BGKYSmoker
• Nov 12, 2012

Hanging at 130 for 1.5 hours. Next PID temp is 140.

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• BGKYSmoker
• Nov 12, 2012

BBL

 

[tjohnson]

AWESOME!

 

[BGKYSmoker]

Got the blend smoking away.

jchss9.JPG

• BGKYSmoker
• Nov 12, 2012

 

[driedstick]

Very nice

 

[BGKYSmoker]

Took the AMZNPS out. PID temp is at 150. Not checked the meat IT yet but im gueesing ti shoud be around 123-129, will check in an hour. I put a rack below the SS to catch if one falls.

JCHSS10.JPG

• BGKYSmoker
• Nov 12, 2012

 

[driedstick]

Looking good so why do you heat up the poker, seals holes better??

 

[java]

looks good im gettin hungry!

 

[BGKYSmoker]

Looking good so why do you heat up the poker, seals holes better??

burns off any nasty things on the needle tips

 

[driedstick]

burns off any nasty things on the needle tips

Thanks will have to do that from now on.

 

[thoseguys26]

Looks great, as usual!  I've never made SS with natural casings before. Any preference on that?

 

[redheelerdog]

Took the AMZNPS out. PID temp is at 150. Not checked the meat IT yet but im gueesing ti shoud be around 123-129, will check in an hour. I put a rack below the SS to catch if one falls.

JCHSS10.JPG

• BGKYSmoker
• Nov 12, 2012

Noice! Thanks Nepas!

I'll post some pics of mine.

 

[smokinhusker]

Great job as usual! I'll have to try the natural casing sometime! 

 

[BGKYSmoker]

With the non edible natural casing you will have some protein strands on the meat which will not hurt you, just can look kinda funky if you dont get a clean peel.

The AC Leggs has some great taste.

jchss12.JPG

• BGKYSmoker
• Nov 13, 2012

 

[frosty]

Beautiful work!  Looks fantastic!