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Jalapeno Cheddar Sausage Success!!
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Rick G
Posts: 185
So I took the plunge this weekend and made my first attempt at sausage. I learned that the kitchen aid grinder works good. The stuffer is "ok" at best. But after a bit of a learning curve we figured it out. Smoked some of it this afternoon. SO GOOD!!
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Pics or it did not happen!____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Lol. I attached some but for some reason they didn't load
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And what recipe, if any, did you use?
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Very nice.
It's a rabbit hole...XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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I went the easy route and used this seasoning packet. It makes 25 pounds so I cut it in half. I used 8 pounds pork and 4 pounds 80/20 beef and 1 pound high temp cheese. Smoked with cherry wood at 230 for about an hour and a half until it hit 155
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You’re happy, that’s all that matters.
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I am. It's very good. Not very much heat at all but very yummo
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You've had much better luck with it than I have. I've purchased a Lem sausage stuffer to do that part, but haven't tried it yet.Rick G said:...The stuffer is "ok" at best.
But your sausage coils are fantastic, it would've taken me 3 days to get that much with my Kitchenaid (you're doing something different than I am, hmmm)._____________"Pro-Life" would be twenty students graduating from Sandy Hook next month
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It was a 2 person job. My wife was controlling the casing and coils while I focused on feeding the grind into the hopper. If I were by myself it would have taken forever
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Looks great!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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