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

Started by classicrockgriller, October 09, 2011, 08:25:35 PM

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Sailor

#30
October 11, 2011, 07:12:27 PM
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.


Enough ain't enough and too much is just about right.

OU812

#31
October 11, 2011, 07:19:27 PM
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

#32
October 11, 2011, 07:50:20 PM
Quote from: Sailor on October 11, 2011, 07:12:27 PM
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!
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