25lb of Jalapeno Cheddar Summer Sausage + Modded a Cooler for Sous Vide
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No complaints from me!
Jamieson22 that’s some awesome looking definition looks better than store bought….you knocked that one outta the park
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Jamieson22 My mouth is watering. They look great.
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Jamieson22 said in 25lb of Jalapeno Cheddar Summer Sausage + Modded a Cooler for Sous Vide:
No complaints from me!
Ridley Acres HAHA!! Look at you and the mic drop… well you are right by the way
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Ridley Acres HAHA!! Look at you and the mic drop… well you are right by the way
Dr_Pain yeah Jamieson22 pretty much nailed that summer sausage project
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I am going to be curious how well integrated the cheese is as I work through them all. I use my two-hand mixer so by the time I dump cheese it can be a bit tough to get it spread well. That first slice when I cut log in half had a “clump” though not sure if that is just random or from not mixing it in well enough.
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No complaints from me!
Jamieson22 That looks awesome, I like bigger casings, one slice makes a sandwich on a small hamburger bun.
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No complaints from me!
Jamieson22
I will e making a batch very soon. I only hope mine come out as nice. Good job ! Very nice looking product. -
Jamieson22 That looks awesome, I like bigger casings, one slice makes a sandwich on a small hamburger bun.
bocephus Do you go for 2.9 or the 4.6"? Imagine that would be quite the smoke day!
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No complaints from me!
Jamieson22 - Your killin me - Very Nice!
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No complaints from me!
Jamieson22 said in 25lb of Jalapeno Cheddar Summer Sausage + Modded a Cooler for Sous Vide:
No complaints from me!
Great work. They look awesome and bet they taste great. Impressive
Jamieson22 said in 25lb of Jalapeno Cheddar Summer Sausage + Modded a Cooler for Sous Vide:
No complaints from me!
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bocephus Do you go for 2.9 or the 4.6"? Imagine that would be quite the smoke day!
Jamieson22 I have done 2.9", never 4.6", maybe have to try them.
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Jamieson22 I have done 2.9", never 4.6", maybe have to try them.
bocephus I’ve just been slicing then cutting into half circles. Fits well on a Club Cracker and I have eaten more than I care to share in last two days
It is seriously an embarrassing number. -
bocephus I’ve just been slicing then cutting into half circles. Fits well on a Club Cracker and I have eaten more than I care to share in last two days
It is seriously an embarrassing number.Jamieson22 and you wondered what you would do with all that sausage
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Jamieson22 and you wondered what you would do with all that sausage
cdavis said in 25lb of Jalapeno Cheddar Summer Sausage + Modded a Cooler for Sous Vide:
Jamieson22 and you wondered what you would do with all that sausage
Will soon be Me + 25lb
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Sliced off the string and hog ring and cut in half to vac seal. All done!
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Sliced off the string and hog ring and cut in half to vac seal. All done!
Jamieson22
Quick question. How much cheese did you use in that run? I have used cheese many times but never have gotten that much definition. I’ve been using 8oz per 3lb meat. Luv my cheese, but may have to up the amount.Congrats on your success with this!
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Sliced off the string and hog ring and cut in half to vac seal. All done!
Jamieson22 they look great
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Jamieson22
Quick question. How much cheese did you use in that run? I have used cheese many times but never have gotten that much definition. I’ve been using 8oz per 3lb meat. Luv my cheese, but may have to up the amount.Congrats on your success with this!
PapaSop said in 25lb of Jalapeno Cheddar Summer Sausage + Modded a Cooler for Sous Vide:
Jamieson22
Quick question. How much cheese did you use in that run? I have used cheese many times but never have gotten that much definition. I’ve been using 8oz per 3lb meat. Luv my cheese, but may have to up the amount.Congrats on your success with this!
This was just 10% so 2.5lb hi-temp in 25lb pork. So you are adding a lot more than me at like 16.5%.
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PapaSop said in 25lb of Jalapeno Cheddar Summer Sausage + Modded a Cooler for Sous Vide:
Jamieson22
Quick question. How much cheese did you use in that run? I have used cheese many times but never have gotten that much definition. I’ve been using 8oz per 3lb meat. Luv my cheese, but may have to up the amount.Congrats on your success with this!
This was just 10% so 2.5lb hi-temp in 25lb pork. So you are adding a lot more than me at like 16.5%.
Jamieson22 said in 25lb of Jalapeno Cheddar Summer Sausage + Modded a Cooler for Sous Vide:
PapaSop said in 25lb of Jalapeno Cheddar Summer Sausage + Modded a Cooler for Sous Vide:
Jamieson22
Quick question. How much cheese did you use in that run? I have used cheese many times but never have gotten that much definition. I’ve been using 8oz per 3lb meat. Luv my cheese, but may have to up the amount.Congrats on your success with this!
This was just 10% so 2.5lb hi-temp in 25lb pork. So you are adding a lot more than me at like 16.5%.
Wow! Thanks. May have to revisit my calculations.
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No complaints from me!
Jamieson22 those logs look fantastic!
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