I used Eldons summer sausage mix and stuffed 20lbs yesterday with my Kirby Stuffer.
I added some high temp cheese also and started it in the smoker today.
Here's a pic from when I put it in earlier today.
(http://img.photobucket.com/albums/v39/budman/BBQ/IMG_2246.jpg)
I've been busy all day so I haven't taken any updated pics but I will when I pull them tomorrow morning.
Looking forward to the pics!
Approximately 23 hours later and they're done. I wasn't in a hurry so I set the PID up to ramp up 10° every hour starting at 130° up to 160° for the duration. I applied 3 hours of smoke give or take, I don't really pay attention to times as I usually have a lot of other things going on as is the case this weekend.
I did get these off just in time to send one with my wife, she went to her moms to plant flowers and do chores for her mom with her brother and sisters.
That'll make a nice treat for their breaks.
With casings still on.
(http://img.photobucket.com/albums/v39/budman/BBQ/IMG_2248.jpg)
Casings removed.
(http://img.photobucket.com/albums/v39/budman/BBQ/IMG_2252.jpg)
(http://img.photobucket.com/albums/v39/budman/BBQ/IMG_2250.jpg)
All packaged up for the freezer.
(http://img.photobucket.com/albums/v39/budman/BBQ/IMG_2253.jpg)
Looks fantastic Wyrman! ;)
Mike
Awesome, Dang Nice Job !!!
Dang !!! that looks wonderful....great job my friend...
They look great Greg. Looks like you are set up now to really kick it out. Does the high melt taste the same as normal cheese.
Thank you everyone. Kirby, I think it does.
Yes indeed, I'm really set up now since I put water to the shed for my stuffer. It works great!
Man Oh Man! Nothing but MONEY!! That looks killer!!!