Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: dogtuk on September 25, 2011, 12:14:24 PM
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Hello Everyone
Yesterday I did 15 pounds of Jalapino and mozzarella Summer Sausage it turned out great I used 60/40 elk and pork butt I added a ounce of dried Jalapino flakes smoked using hickory
Today I am doing 15 pounds of cracked pepper and garlic summer sausage with cheddar cheese will post pics of that when its finished using hickory on that one too
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi44.photobucket.com%2Falbums%2Ff45%2Fsalmonclubber%2Fsmoking%2FIMGP0403.jpg&hash=48e4e6093b8b204b8b8a0a500484596ba4578a2e)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi44.photobucket.com%2Falbums%2Ff45%2Fsalmonclubber%2Fsmoking%2FIMGP0399.jpg&hash=4e1b768295bc7b6996b42f0a72615a684734df57)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi44.photobucket.com%2Falbums%2Ff45%2Fsalmonclubber%2Fsmoking%2FIMGP0407.jpg&hash=e549f400a8e8d0e68a3a432c45819313616869fc)
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:drool: Man that looks good.
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Nicely done Huey :drool:
How would you judge the heat level of the final product with the one ounce of Jalapeno?
I just picked up 80 lbs of pork shoulders today so it's about time to fire up my equipment. :EAT:
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oohhhh that looks so good.
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Dan there is no heat at all just the jalapino flavor it is very mild
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Man that looks awesome. never Nader summer sausage myself. very difficult?
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Looking good! jalapeno summer sauage it doesn't get better than that. Oh yeah it does add cheese :drool: :tup:
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Nice job Huey, those look awesome. Will ahve to throw some jalapino in my next batch. John
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What type of smoker are you using?
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What type of smoker are you using?
I have an electric smoker homemade I use an oven element and thermostat it is a stainless steel cabinet that is 3'x2'x7' I insulated it with foam board insulation and plywood it works great