Jalapeno/Cheese SS

[nepas]

Got my mix ready. Using AC Legg SS #114
Jalapeno powder & Cure 1


Cure dissolved into distilled water. Ready to add the dry.



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.



In a zip bag overnight.




Mixed in the cheese this morning.



Nice day out so im on the patio table stuffin.

Got my tools ready




Heat the poker up some.



Casing on the tube. Here is where i will poke 1st. Casings are natural beef middles 43mm.



1st chub. Tye, hog ring & tye again.



Had a couple air pockets i had to poke out.




2 Chubs and a baby.




PID starting at 130* (sorry cant see good) Going thru the steps to 175*



Hanging at 130 for 1.5 hours. Next PID temp is 140.

[bbqchef]

Nice... but like they say there are two things you should never see being made:

Laws & Sausages <lol>

[Sam3]

Looking good my friend.

[Pam Gould]

Rick..how much jalapeno powder are you adding to how much mix Please?  Pammie .☆´¯`•.¸¸. ི♥ྀ.

[nepas]

Nice... but like they say there are two things you should never see being made:

Laws & Sausages <lol>

In 30 some out years of butchering and sausage making i never heard that one 


Thanks Sam


Pam

I started with 1/2 T, but after mixing and a taste i added another full Tbs....Total 1.5 Tbs

[Pam Gould]

Rick..send recipe please..I'm gonna try this one.  Pammie .☆´¯`•.¸¸. ི♥ྀ.

[ACW3]

Looking good!!  If it tastes as good as the jalapeno trail bologna you made, it will be off-the-charts!!

Art

[nepas]

Thanks Y'all


Pam

I used AC LEGG Summer Sausage mix #114. All you need to add is the cure, jalapeno and cheese.

Here is a good place to buy the AC LEGG.
http://www.bestsouthernseasonings.com/114-summer-sausage-114-18-oz-bag-aprox-50-bags/

[Pam Gould]

Rick...Thanks..got it..Pammie .☆´¯`•.¸¸. ི♥ྀ.

[nepas]

Stall time on the J/CH/SS

[TentHunteR]

Looking good so far Rick.


Here's a line on High Temp Cheese at decent prices: http://hitemperaturecheese.com/

5 lbs = $32.99 ($6.59/lb - includes shipping)

10 Lbs = $54.99 ($5.49/lb - includes shipping)


These prices are pretty much in line with what you'd pay for regular cheese.

[Pappymn]

Love your posts Nepas. Like a mad scientist and a new language.

[tatonka3a2]

Looking good. 

Our local grocery store carries the high temp cheese and last year we paid $4.99/lb - hard to beat that price! 
Hopefully we will have some luck deer hunting and we can be doing the same shortly!

[nepas]

The AC Leggs mix is pretty good, been using it for years now. Seems the LEM is going the way of HM and you have to add more to get a good taste.

[Sam3]

I have a package of the #114, thinking I may have to try this. 
Looks great as always Rick.