Cheddar Jalepeno Summer Sausage ( All Done)

[BLKBEARKLR]

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]

Bet that will be tasty

[wsucowboy]

Looks great! 

[dogtuk]

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]

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]

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]

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]

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

[Mossy]

Looks great!  Gonna be good. 

[BLKBEARKLR]

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]

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

[dogtuk]

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]

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]

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]

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