Got 50 lbs of venison to grind up. Going to make 10 lbs of Jalapeno/Cheese SS. Going to stuff into 43mm natural beef middles.
Soaking for a few hours. Will mix/stuff/smoke tomorrow.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/beefmiddl.jpg)
Got my mix ready. Using AC Legg SS #114
Jalapeno powder & Cure 1
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/japch.jpg)
Cure dissolved into distilled water. Ready to add the dry.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/japch1.jpg)
Got my cheddar cubed at 1/2 cup. Will mix in tomorrow b4 stuffing. Dont want to have it get mushy in the mix overnight. I dont use hi temp cheese, to much $, coated with cream sodium phosphate.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/japch2.jpg)
In a zip bag overnight.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/japch3.jpg)
Looking good. I have a jar of jalapeno powder but never used it. How much powder you using on a 5 pound mix? When I do the Jalapeno Cheddar SS I grind up 8 Jalapenos but would like something simpler ;D
Quote from: Sailor on November 11, 2012, 11:35:59 AM
Looking good. I have a jar of jalapeno powder but never used it. How much powder you using on a 5 pound mix? When I do the Jalapeno Cheddar SS I grind up 8 Jalapenos but would like something simpler ;D
Started with 1/2 Tbs. After tasting i added a whole Tbs, 1.5 Tbs total
This batch is only 3 lbs
Mixed in the cheese this morning.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/jchss.jpg)
Nice day out so im on the patio table stuffin.
Got my tools ready
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/jchss2.jpg)
Heat the poker up some.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/jchss1.jpg)
Casing on the tube. Here is where i will poke 1st.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/jchss3.jpg)
1st chub. Tye, hog ring & tye again.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/jchss4.jpg)
Had a couple air pockets i had to poke out.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/jchss5.jpg)
2 Chubs and a baby.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/jchss6.jpg)
PID starting at 130* (sorry cant see good) Going thru the steps to 175*
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/jchss7.jpg)
Hanging at 130 for 1.5 hours. Next PID temp is 140.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/jchss8.jpg)
I was actually looking for dried Jalapeno at safeway but they didn't have any. I really like Jalapino & Chedder SS, Looks good!!
Quote from: Keymaster on November 12, 2012, 08:22:54 AM
I was actually looking for dried Jalapeno at safeway but they didn't have any. I really like Jalapino & Chedder SS, Looks good!!
Ya got a dehydrator and a spice/coffee grinder?
Jalapeno powder is really easy to make
OK ,,,,,now back to your regular programming ;D
Quote from: OU812 on November 12, 2012, 10:00:23 AM
Quote from: Keymaster on November 12, 2012, 08:22:54 AM
I was actually looking for dried Jalapeno at safeway but they didn't have any. I really like Jalapino & Chedder SS, Looks good!!
Ya got a dehydrator and a spice/coffee grinder?
Jalapeno powder is really easy to make
OK ,,,,,now back to your regular programming ;D
You are right, I never even thought of making my own. Probably because Iv'e only used my dehydrator for jerky. I'll do it.
Quote from: Keymaster on November 12, 2012, 10:34:58 AM
Quote from: OU812 on November 12, 2012, 10:00:23 AM
Quote from: Keymaster on November 12, 2012, 08:22:54 AM
I was actually looking for dried Jalapeno at safeway but they didn't have any. I really like Jalapino & Chedder SS, Looks good!!
Ya got a dehydrator and a spice/coffee grinder?
Jalapeno powder is really easy to make
OK ,,,,,now back to your regular programming ;D
You are right, I never even thought of making my own. Probably because Iv'e only used my dehydrator for jerky. I'll do it.
Get some fresh japs and dice em then dehydrate like 10.5 did.
If you dont wanna do that i can make a call to PA and have my daughter get some dried for ya.
Stall time on the J/CH/SS
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/JCHSS10.jpg)
Those Beef Middles are taking some nice color. Have you used them before? Just wondering how they will peel ...... Will they peel like a fibrous? Or will you just leave them on and slice? So many questions ;D
Wow it didn't take you long to make use of the DD and the color on those look great.
I don't see a meat probe in those chubs. I'm guessing you're using an instant read therm to check temps instead of a remote therm. Do you find that better than using a remote?
These are just GB SS chubs. The venison is still frozen solid.
I dint use a meat probe, false readings and causes fat to cavitate against the probe.
I like the AC Legg mixes more than the LEM
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/jchss12.jpg)
Looks Awesome, I got paper plates just like those :)
Nice! I need to get me some middles!! ;D
That there money shot looks gooood
I found a place that sells bulk Jalapeno flakes and powder. I'm really not into drying Vegtables ;D Thanks for the offer Rick but I knew I could find some dried Japs in Puyallup
Quote from: Keymaster on November 13, 2012, 05:48:33 PM
I found a place that sells bulk Jalapeno flakes and powder. I'm really not into drying Vegtables ;D Thanks for the offer Rick but I knew I could find some dried Japs in Puyallup
Or is it your not really into grinding these said Vegtables? ;D
Quote from: OU812 on November 13, 2012, 05:56:53 PM
Quote from: Keymaster on November 13, 2012, 05:48:33 PM
I found a place that sells bulk Jalapeno flakes and powder. I'm really not into drying Vegtables ;D Thanks for the offer Rick but I knew I could find some dried Japs in Puyallup
Or is it your not really into grinding these said Vegtables? ;D
I think I dont want to grind it, K-nuff said ;D
Quote from: Keymaster on November 13, 2012, 06:20:20 PM
Quote from: OU812 on November 13, 2012, 05:56:53 PM
Quote from: Keymaster on November 13, 2012, 05:48:33 PM
I found a place that sells bulk Jalapeno flakes and powder. I'm really not into drying Vegtables ;D Thanks for the offer Rick but I knew I could find some dried Japs in Puyallup
Or is it your not really into grinding these said Vegtables? ;D
I think I dont want to grind it, K-nuff said ;D
K ;D
I am Smiling Curt, and Enjoy your comments. Just makin sure you know :)
Quote from: Keymaster on November 13, 2012, 07:00:05 PM
I am Smiling Curt, and Enjoy your comments. Just makin sure you know :)
Its all good ;)
Those look beautiful :)
Now how did you keep the cheese from melting and disappearing?
Or do the size of the chunks prevent that?
Carolyn
Quote from: Caribou on November 14, 2012, 10:18:52 AM
Those look beautiful :)
Now how did you keep the cheese from melting and disappearing?
Or do the size of the chunks prevent that?
Carolyn
I used my snap chopper that has 1/4 x 1/4 squares. When the PID temps come up slow you dont melt the cheese, if you hot water the chubs the cheese will melt close to the casings.