25lb of whatever you call "Mexican Cheddarwurst" with Ghost Pepper Cheese - Mexican Ghostwurst?
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Guess I didn’t follow the directions in the name as I used hi-temp Ghost Pepper and not cheddar. 25lb pork butt and 2.5lb cheese with just a single 4.5mm grind (I could not find my 10mm plate anywhere - found it in garage toolbox while cleaning up). These are cured so will hit the PK100 tomorrow morning and likely finish sous vide. Went with a 10" link in some 42-45mm casings for more of a “dinner” sausage size.
Jamieson22 That looks good, but you also got me thinking about making a dip with those flavors for a cold night. I know the smoke will go well in the morning.
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Those look really sharp. Cznt wait to see the finished pics.
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Don’t you love those sleeved casings? I use them a lot.
Great looking sausage!! -
Also worth a shout out to bocephus from my Philly Cheese Brat thread the other day - great idea on the flip!
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Lance said in 25lb of whatever you call "Mexican Cheddarwurst" with Ghost Pepper Cheese - Mexican Ghostwurst?:
Don’t you love those sleeved casings? I use them a lot.
Great looking sausage!!They are all I use. And I would have had only had 2 coils if it weren’t for a pesky blow-out on the second stuffer canister. And all of that ran from a single casing tube and still had maybe enough for 10lb left on it.
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Also worth a shout out to bocephus from my Philly Cheese Brat thread the other day - great idea on the flip!
Jamieson22 No problem, that is why we are all here, to help out and shoot new ideas out there. I have picked up so many good things from this sight.
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Jamieson22 That looks good, but you also got me thinking about making a dip with those flavors for a cold night. I know the smoke will go well in the morning.
calldoctoday said in 25lb of whatever you call "Mexican Cheddarwurst" with Ghost Pepper Cheese - Mexican Ghostwurst?:
Jamieson22 That looks good, but you also got me thinking about making a dip with those flavors for a cold night. I know the smoke will go well in the morning.
You have my attention on this dip idea. Let’s talk this recipe through!
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calldoctoday said in 25lb of whatever you call "Mexican Cheddarwurst" with Ghost Pepper Cheese - Mexican Ghostwurst?:
Jamieson22 That looks good, but you also got me thinking about making a dip with those flavors for a cold night. I know the smoke will go well in the morning.
You have my attention on this dip idea. Let’s talk this recipe through!
Jamieson22 I don’t know, maybe the Ghost Peppers, Cream Cheese, another harder yellow cheese, but crumbled, the right herbs & spices, a little Olive oil or Mayo, I don’t know. I am wide open, but your mix just got me going.
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Jamieson22 I don’t know, maybe the Ghost Peppers, Cream Cheese, another harder yellow cheese, but crumbled, the right herbs & spices, a little Olive oil or Mayo, I don’t know. I am wide open, but your mix just got me going.
calldoctoday said in 25lb of whatever you call "Mexican Cheddarwurst" with Ghost Pepper Cheese - Mexican Ghostwurst?:
Jamieson22 I don’t know, maybe the Ghost Peppers, Cream Cheese, another harder yellow cheese, but crumbled, the right herbs & spices, a little Olive oil or Mayo, I don’t know. I am wide open, but your mix just got me going.
Some chorizo (the ground type) and pico de gallo might round that out pretty well! Melt it all and serve like a tex-mex queso dip.
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There was a recent thread about grinder heat and someone mentioned lubricating the back-end of the auger. I always hit the blade and plate with some white oil before I start and today I hit the area marked below with some too. I have a LEM #22 and usually after 25lb there is some heat transfer from grinder motor to base of auger. Today it was still cold.
Do others lube here before grinding?
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calldoctoday said in 25lb of whatever you call "Mexican Cheddarwurst" with Ghost Pepper Cheese - Mexican Ghostwurst?:
Jamieson22 I don’t know, maybe the Ghost Peppers, Cream Cheese, another harder yellow cheese, but crumbled, the right herbs & spices, a little Olive oil or Mayo, I don’t know. I am wide open, but your mix just got me going.
Some chorizo (the ground type) and pico de gallo might round that out pretty well! Melt it all and serve like a tex-mex queso dip.
Jamieson22 Well, definitely the Chorizo, but good Spanish type. At first I did not think the Pico De Galo would be right, especially with the Ghost Peppers already, but you know, you may be right. Either that or a little Avocado.
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There was a recent thread about grinder heat and someone mentioned lubricating the back-end of the auger. I always hit the blade and plate with some white oil before I start and today I hit the area marked below with some too. I have a LEM #22 and usually after 25lb there is some heat transfer from grinder motor to base of auger. Today it was still cold.
Do others lube here before grinding?
Jamieson22 I always spray food grade silicone all over the metal parts on mine when I clean it up after each use, especially the beast. I also check to make sure the little port on the back side of the auger on mine is full of food grade silicone grease. It so far has served me right for a long time.
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Guess I didn’t follow the directions in the name as I used hi-temp Ghost Pepper and not cheddar. 25lb pork butt and 2.5lb cheese with just a single 4.5mm grind (I could not find my 10mm plate anywhere - found it in garage toolbox while cleaning up). These are cured so will hit the PK100 tomorrow morning and likely finish sous vide. Went with a 10" link in some 42-45mm casings for more of a “dinner” sausage size.
Jamieson22 those look great
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There was a recent thread about grinder heat and someone mentioned lubricating the back-end of the auger. I always hit the blade and plate with some white oil before I start and today I hit the area marked below with some too. I have a LEM #22 and usually after 25lb there is some heat transfer from grinder motor to base of auger. Today it was still cold.
Do others lube here before grinding?
Jamieson22 I oil that area every time before I start.
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Guess I didn’t follow the directions in the name as I used hi-temp Ghost Pepper and not cheddar. 25lb pork butt and 2.5lb cheese with just a single 4.5mm grind (I could not find my 10mm plate anywhere - found it in garage toolbox while cleaning up). These are cured so will hit the PK100 tomorrow morning and likely finish sous vide. Went with a 10" link in some 42-45mm casings for more of a “dinner” sausage size.
Jamieson22 Great looking sausage. Like the larger size but how was the heat level?
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Well, woke up to a bit of a surprise today that caused a delay until I could clear a path from garage to the back patio to roll the PK 100 out.
Finally got everything set and currently doing the first hour at 110F. Will be curious how the PK100 handles 18F and windy.
Any thoughts on smoke schedule with a planned sous vide? Am thinking I won’t really even monitor temps just shoot for color:
110F - 1 hour wide open no smoke
125F - 1 hour 10% open with smoke
140F - 1 hour 10% open with smoke
155F - 1 hour 10% open with smoke (assuming pan still has some - no refills)
Sous Vide @ 155F till done
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Jamieson22 Great looking sausage. Like the larger size but how was the heat level?
wdaly said in 25lb of whatever you call "Mexican Cheddarwurst" with Ghost Pepper Cheese - Mexican Ghostwurst?:
Jamieson22 Great looking sausage. Like the larger size but how was the heat level?
Not sure yet - just smoking them now. I do have a ball of what was left in my stuffer I plan to make a breakfast patty out of so can give you an idea in a bit.
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Well, woke up to a bit of a surprise today that caused a delay until I could clear a path from garage to the back patio to roll the PK 100 out.
Finally got everything set and currently doing the first hour at 110F. Will be curious how the PK100 handles 18F and windy.
Any thoughts on smoke schedule with a planned sous vide? Am thinking I won’t really even monitor temps just shoot for color:
110F - 1 hour wide open no smoke
125F - 1 hour 10% open with smoke
140F - 1 hour 10% open with smoke
155F - 1 hour 10% open with smoke (assuming pan still has some - no refills)
Sous Vide @ 155F till doneJamieson22 looks like a great plan to me. Good luck
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Well, woke up to a bit of a surprise today that caused a delay until I could clear a path from garage to the back patio to roll the PK 100 out.
Finally got everything set and currently doing the first hour at 110F. Will be curious how the PK100 handles 18F and windy.
Any thoughts on smoke schedule with a planned sous vide? Am thinking I won’t really even monitor temps just shoot for color:
110F - 1 hour wide open no smoke
125F - 1 hour 10% open with smoke
140F - 1 hour 10% open with smoke
155F - 1 hour 10% open with smoke (assuming pan still has some - no refills)
Sous Vide @ 155F till doneJamieson22 Coming right along, despite all the obstacles & challenges.
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