I had a little time on my hands and some peps have been wanting some sausage so here we go.
The first grind and a lb of penos.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Nov18_0001.jpg)
All mixed up and ready for the second grind.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Nov18_0002.jpg)
After the second grind added a pound of chedder.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Nov18_0004.jpg)
The spices all mixed.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Nov18_0005.jpg)
All mixed in.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Nov18_0006.jpg)
After 3 hr Pecan with a cabnet temp of 130 F then bump up to 150 F then finish with a temp of 170 F and pull when the IT hits 152 F.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Nov22_0002.jpg)
Ready to enjoy.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Nov22_0001.jpg)
Mmmmm Gooood.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Nov25_0001.jpg)
MMMMMMMM
OU i can almost taste it.
Looks good.
nepas
Drool puddles are forming on my desk. And they are not from the normal blank stares either. Good looking sausage there OU
I like that. Jalapeno Cheese. Looks great.
I just finished off some venison snack sticks with high-temp Jalapeno cheese.... It was good! Even the Mrs liked it!