Apple smoked Black Pepper N Cheese SS

OU812 · July 16, 2011, 08:03:10 AM

I used Apple for the cheese so I'm smokin the summer sausage with Apple too. ;D

8 oz mild cheddar and 8 oz monetary jack.

All diced up.

8 lb ground deer.

2 lb ground beef fat,,,,,from a brisket I did a wile back.

The dry stuff mixed with 1 1/4 cup ice water.

The cure mixed with 1/4 cup ice water.

The deer mixed with the fat.

The cheese.

All mixed in.

The cure mixed in then the spices and ready for the stuffer.

Wile gettin the stuffer ready I broke the O ring,,,,,, #### ##!!!!!!!!!!!!!!!

Luckely I still had the old one. ;D

All stuffed and ready for the smoker.

Here we go.

To be continued. :D

NePaSmoKer · July 16, 2011, 08:08:23 AM

Freaking nice Curt

Must be a SS-N-Cheese day ;D

ghost9mm · July 16, 2011, 01:21:19 PM

Dang!!! Curt they sure look pretty hanging in there, and we live primarily on vension...will be lookin for the finish...

OU812 · July 16, 2011, 01:35:39 PM

Quote from: ghost9mm on July 16, 2011, 01:21:19 PM
Dang!!! Curt they sure look pretty hanging in there, and we live primarily on vension...will be lookin for the finish...

Same here, about the only red meat I eat is deer and all of my sausage and snack sticks are made with deer.

Along with pizza, meatloaf, lasagna and about every thing made with ground beef.

Just dont tell my wife. ;D

She thinks she dont like deer. ::)

OU812 · July 16, 2011, 02:56:29 PM

Got a call about 3:45 and now were goin to a ball game at 7:00,,,,,,,,,,,,,,,, CRAP!

Checked the sausage and the IT was at 130 F,,,,,,,,,,,,,,,,CRAP!

So I borke out this thingy, cranked it up to 160 F and got the sausage in. ;D

The IT is at 147 now,,,,,,,,,,,,,,, I think I'm gonna make it. :o

I think. ;D

DTAggie · July 16, 2011, 03:37:36 PM

way to improvise

OU812 · July 16, 2011, 04:05:24 PM

I made it!

There bloomin now.

Gotta go!

SouthernSmoked · July 16, 2011, 04:33:40 PM

Heck Yeah Curt...looking good!!

OU812 · July 18, 2011, 08:02:01 AM

A shot of them after the bloom and before Taby put them in the fridge.

Will cut one open tonight.

I like to wait 48 hr before removing from the casing and slicing, helps the flavors blend and lets the smoke sink in.

Stay tuned. ;D

Oh Ya our team won,,,,,,, 9 to 4 it was a close game till the 7 inning,,,, then the bats were on.

squirtthecat · July 18, 2011, 08:08:38 AM

Nice finish! (and 'W'!)

Keymaster · July 18, 2011, 04:40:35 PM

Dang, I'd eat the mix, But the SS looks good too ;D

OU812 · July 19, 2011, 06:45:16 AM

Didnt get the taste test done last night,,,,,,,,,,got a call to go to a birthday party.

By the time I got home, mama was drivin, I was in no shape to do a fair taste test. ::)

OU812 · July 20, 2011, 03:54:01 PM

Got them un wrapped.

The one on the left was half stuffed by hand from what was left in the stuffer and horn.

So it became the tester.

Needs more black pepper, I put over 1/4 cup in this batch, maybe 1/2 cup next time.

ghost9mm · July 20, 2011, 05:33:53 PM

Well it sure looks good, it sure would make a great sammie with some horseradish and hot mustard, and a slice of onion...

OU812 · July 20, 2011, 08:25:26 PM

Quote from: ghost9mm on July 20, 2011, 05:33:53 PM
Well it sure looks good, it sure would make a great sammie with some horseradish and hot mustard, and a slice of onion...

Gotta have the spicy mustard.

Apple smoked Black Pepper N Cheese SS

NePaSmoKer

squirtthecat

Keymaster