25lb of whatever you call "Mexican Cheddarwurst" with Ghost Pepper Cheese - Mexican Ghostwurst?
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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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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 Looking good. Nice set up for grilling.
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Boy I liked everything but that last shot of having to remove snow. lol
Did more than my share of that. No more (real) snow for me here in SE TX.
On a bad winter we get an inch or 2 . Yeah
A great job looks sooo good. -
Jamieson22 Looking good. Nice set up for grilling.
bocephus said in 25lb of whatever you call "Mexican Cheddarwurst" with Ghost Pepper Cheese - Mexican Ghostwurst?:
Jamieson22 Looking good. Nice set up for grilling.
Thanks! We had our back patio done last year and put a focus on my love of cooking. First gas grill I have had in 20+ years but it has been great for quick cooks when I don’t want to fire the kamado. There is a Pitts & Spitts Maverick 1250 built-in full stainless pellet smoker under the cover.
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bocephus said in 25lb of whatever you call "Mexican Cheddarwurst" with Ghost Pepper Cheese - Mexican Ghostwurst?:
Jamieson22 Looking good. Nice set up for grilling.
Thanks! We had our back patio done last year and put a focus on my love of cooking. First gas grill I have had in 20+ years but it has been great for quick cooks when I don’t want to fire the kamado. There is a Pitts & Spitts Maverick 1250 built-in full stainless pellet smoker under the cover.
Jamieson22 Reminds me of the midway usa commerial except for grills.
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So kept them on smoker longer than expected. Pretty much stuck to my schedule but also moved up to 165F for last 2 hours or so and 155F was maybe 2 hours as well.
Pulled them for sous vide and the few I tested were all 127-130F IT at 7 hours. Currently all in a 155F water bath.
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So kept them on smoker longer than expected. Pretty much stuck to my schedule but also moved up to 165F for last 2 hours or so and 155F was maybe 2 hours as well.
Pulled them for sous vide and the few I tested were all 127-130F IT at 7 hours. Currently all in a 155F water bath.
Jamieson22 I know ya been asked, but how is the heat?
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Jamieson22 I know ya been asked, but how is the heat?
YooperDog said in 25lb of whatever you call "Mexican Cheddarwurst" with Ghost Pepper Cheese - Mexican Ghostwurst?:
Jamieson22 I know ya been asked, but how is the heat?
No worries. Still have not tried any. Will 100% report back.
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YooperDog said in 25lb of whatever you call "Mexican Cheddarwurst" with Ghost Pepper Cheese - Mexican Ghostwurst?:
Jamieson22 I know ya been asked, but how is the heat?
No worries. Still have not tried any. Will 100% report back.
Jamieson22 man they look great
congrats -
So kept them on smoker longer than expected. Pretty much stuck to my schedule but also moved up to 165F for last 2 hours or so and 155F was maybe 2 hours as well.
Pulled them for sous vide and the few I tested were all 127-130F IT at 7 hours. Currently all in a 155F water bath.
Jamieson22 Those really look good.
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