Jalapeno/Cheese SS

[driedstick]

Very Nicely done

 

[rickylee]

i love any thing jalepeno this somthing i need to try

ps

that pumpkin is pimp lol

 

[boykjo]

looks awesome Rick... loved the video........

 

 

[swagler]

I've never made SS but want to make some jalapeño cheddar next week, any suggestion? Also I see you didn't use high temp cheese, how does that work? Whats the benefit of high temp cheese, and how much difference does it make?

 

[nozzleman]

Looks great, how did it taste?

Did you mix your venison with pork or some other kind of meat?  What ratio?

This is on my to do list.

 

[cooknhogz]

Swagler, There isn't much of a difference in taste between high temp cheese and regular block cheese. The only difference is high temp doesn't melt and regular does when its being cooked or smoked. High temp is usually a little higher in price too. I get my high temp at http://www.butcher-packer.com  I prefer high temp because its all ready to go into the meat and a friend of mine prefers the regular cheese because its cheaper in price. It all comes down to personal choice.

 

[BGKYSmoker]

I have done many sausage with regular cubed cheese. It wont melt if you follow the low temps, 130 thru 170. However dont mix the cheese in the meat if you plan on putting the meat in the fridge overnight as the regular cheese will get soft and slimy. Hi temp cheese is regular cheese its just coated with cream sodium phosphate and very small amount of non parafin wax.

I use 2 diff slap choppers to cube cheese, one is 1/8 x 1/8" blade and the other is 1/4 x 1/4. Got em at kitchen collection place in the strip mall. All comes down to what y'all like to use.
 

 

[BGKYSmoker]

Looks great, how did it taste?

Did you mix your venison with pork or some other kind of meat?  What ratio?

This is on my to do list.

This small batch was 2.5 lbs of 80/20 GB

The venison i got is a freinds im doing up. half is going to be mine so i will do somthin with it.

 

[swagler]

Thanks for the info

 

[thoseguys26]

Are you going to add any fat or pork with the venison?

 

[BGKYSmoker]

Are you going to add any fat or pork with the venison?

I cut some beef fat trim in it. Normally i use a cut in of 73/27 or 80/20 GB.

 

[thoseguys26]

Since we're on the topic :)  What do people usually do to add a fat to their sausage? Do most grocery stores have beef fat or pork fat they could order for you or just give to you?

I ground a bunch of mule deer and elk and I want to make a few sausages and sticks and I was wondering what most people do to add fat and what type of fat. Does any fat on a pig or cow work? Is some fat preferred over others?

Last question, what's the best non-pork fat to add to sausage?  Thanks!

 

[jkc64]

I haven't done anything with it yet but I called a local grocery store that has a butcher and asked if they had any pork fat. I got almost 11lbs of the hard pork fat for .99lb thought that was pretty good.

I also go buy there at the end of a week and buy fresh ground pork for the same price.

John'