Author Topic: Cheddar Jalepeno Summer Sausage ( All Done) (Read 5327 times)

BLKBEARKLR · « **on:** May 22, 2011, 07:51:55 PM »

So following Dogtuks instructions finally got some down time to get some done. Only have 2 more antelope to process and then on to the elk and then the cougar. Hopefully will have it all done by hunting season..

Will add some more pictures tomorrow after I smoke them

Joe

piled-up · « **Reply #1 on:** May 22, 2011, 08:01:25 PM »

Bet that will be tasty

wsucowboy · « **Reply #2 on:** May 22, 2011, 08:34:16 PM »

Looks great!

dogtuk · « **Reply #3 on:** May 22, 2011, 08:34:54 PM »

looking good so far Joe next you gotta try the cracked pepper and garlic summer sausage from hi mtn seasoning that stuff is awesome i added cheddar cheese

BLKBEARKLR · « **Reply #4 on:** May 22, 2011, 09:04:45 PM »

Quote from: dogtuk on May 22, 2011, 08:34:54 PM

looking good so far Joe next you gotta try the cracked pepper and garlic summer sausage from hi mtn seasoning that stuff is awesome i added cheddar cheese

Well I still got about 200 pounds of meat to process so will be getting some of that then. So I added 3 pounds of cheese to that batch, was that to much or not enough?

Joe

dogtuk · « **Reply #5 on:** May 23, 2011, 05:16:55 AM »

thats a little much I use 2-2 1/2 pounds to 25 pounds of meat it will be ok tho some people like lots of cheese

huntlakewood · « **Reply #6 on:** May 23, 2011, 05:55:09 AM »

Looks yummy and I see what your secret is you have the little one helping.
Always nice to spend time with the little ones and have them help.

Jason · « **Reply #7 on:** May 23, 2011, 06:11:52 AM »

Looks good so far, can't wait to see the finished product.

Mossy · « **Reply #8 on:** May 23, 2011, 07:05:53 PM »

Looks great! Gonna be good.

BLKBEARKLR · « **Reply #9 on:** May 24, 2011, 05:39:11 AM »

Huey,

Any idea why I cannot get internal temp up to 152-156??

I started yesterday morning, let it at 120 an hour, then smoked for 1.5 hours at 120. Then went to 140 for 2 hours and then 180. It has been that way for almost 16 hours straight? I can't even get it to 140.

Thanks
Joe

huntlakewood · « **Reply #10 on:** May 24, 2011, 06:13:30 AM »

Not sure check your smoker I burned an element up one time in my master built.

dogtuk · « **Reply #11 on:** May 24, 2011, 06:13:00 PM »

Joe check your smoker temps then check your thermometer it should read 212 in boiling water something aint right your smoker temp sounds like its off

BLKBEARKLR · « **Reply #12 on:** May 24, 2011, 07:14:04 PM »

Huey, I ended up putting it in the oven at 185 and it was done in 6 hours so have to agree with you something is wrong with temp in the smoker.

Joe

dogtuk · « **Reply #13 on:** May 24, 2011, 08:50:40 PM »

Darn it you sure have a hard time let me know when your ready to build a smoker that works :-) J/K Joe I have had the same type of problem I am not afraid to finish them off in the oven they usually turn out fine

BLKBEARKLR · « **Reply #14 on:** May 25, 2011, 05:42:01 AM »

Finished product. 3 pounds of cheese for 30 pounds was a little much. A lot better now that it has cooled over night in the fridge.

Joe

dogtuk · « **Reply #15 on:** May 25, 2011, 06:36:27 AM »

Looks pretty darn good to me Joe nice job

huntlakewood · « **Reply #16 on:** May 25, 2011, 01:21:27 PM »

WCTaxidermy · « **Reply #17 on:** May 25, 2011, 10:13:53 PM »

Joe, save me some of that. It looks really good. John

Camp David · « **Reply #18 on:** June 21, 2011, 12:39:48 PM »

I normally have the butcher do ours @ ~$3.00 a pound. Looks like it might be time to invest in sausage maker.

ribka · « **Reply #19 on:** June 21, 2011, 01:08:19 PM »

Looks good

Did a batch of the cheese sausage from antelope this year. I added grilled jalapenos too

Care to share recipe?

BLKBEARKLR · « **Reply #20 on:** June 25, 2011, 12:48:47 PM »

Quote from: ribka on June 21, 2011, 01:08:19 PM

Looks good

Did a batch of the cheese sausage from antelope this year. I added grilled jalapenos too

Care to share recipe?

Ribka, nothing special, just the seasonings from Cableas. I am playing now a lot with other ones. It was antelope, pork and hi temp cheese.

Joe

cannon-master · « **Reply #21 on:** June 26, 2011, 05:44:33 PM »

all i have to say is YUM!!!!!!!

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Author Topic: Cheddar Jalepeno Summer Sausage ( All Done) (Read 5327 times)

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