Originally posted by Quackerbox
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Busy day making snack sticks
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Originally posted by BURTONboy View PostYou put jalapeno and cheese in dried sausage? I made some yesterday and was careful to clean the stuffer so as to keep leftover cheese from the fresh out of my dry as I thought it would be weird. But I dont cook mine either, just cold smoke then let hang til dry. Interested to hear your thoughts on it.
Looks good by the way. And we should get together at Pivo’s sometime if yall live in the area.
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Thanks [emoji1303]
The cheese and jalapeño doesn’t go in the meat till after the grind. We mix it in before stuffing. It’s great in snack sticks and dry sausage.
Yes, Pivos sounds great. Always looking forward to meeting TBHers for a cold one or six. Lol
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Originally posted by lostbrd View PostWhat would you say is the highest temp your smoke box gets to when your bringing them up to 160?
We couldn’t get the temp up in the smokehouse and it got late, so we left them hang as is in there overnight. This morning we cooked them in the oven at 180° for about an hour and 15 mins.
That did the trick. They turned out great.
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Originally posted by RobinHood View PostThanks [emoji1303]
The cheese and jalapeño doesn’t go in the meat till after the grind. We mix it in before stuffing. It’s great in snack sticks and dry sausage.
Yes, Pivos sounds great. Always looking forward to meeting TBHers for a cold one or six. Lol
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Alright well we’ll have to put something together this year then. Be nice to meet some folks in the area.
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Originally posted by RobinHood View PostWell we’re back at it next weekend making 200lbs sausage and 100 lbs of hamburger/chili. Y’all both are more than welcome to come help [emoji23][emoji23]
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If I wasnt in a cookoff at La Bahia I would come help. Maybe next time!
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