Jim's Jalapeno & Cheddar Sausage............ To Go!

[Sailor]

Sonny,  I am really impressed with the way the cheese held up.  I will use up the remaining 4 pounds of high temp cheese and start using regular sharp.  I have never smoked them before as I always made fresh patties or in links.  Now I am going to have to do a batch of smoked as yours just sooooooooooo darn good.  Great job and thanks for the tip on the regular cheese as it will save me a bundle.

[OU812]

Ifin your gonna use the regular cheese stay with the firmer cheeses, the softer ones like swiss and farmers will melt.

Been there done that.   ::)

[classicrockgriller]

Great job and thanks for the tip on the regular cheese as it will save me a bundle.

I had to have learned it from someone else here on the Forum,

cause I'm not that smart. This Forum ............ Rocks!