25lb of whatever you call "Mexican Cheddarwurst" with Ghost Pepper Cheese - Mexican Ghostwurst?
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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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So all done and drying on counter (excuse my utility towel that also serves as a tie dye table protector for the kids).
They definitely lose that wonderful mahogany color in sous vide and take in more of a brown/grey. They are holding tons of smoke based on how the kitchen smells.
Gotta say though I just don’t know that this PK100 has enough power to do 25lb well. Bit over 7 hours with last 2 at 165F and only at 127F or so when pulled for sous vide. Any thoughts? Is issue my patience?
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So all done and drying on counter (excuse my utility towel that also serves as a tie dye table protector for the kids).
They definitely lose that wonderful mahogany color in sous vide and take in more of a brown/grey. They are holding tons of smoke based on how the kitchen smells.
Gotta say though I just don’t know that this PK100 has enough power to do 25lb well. Bit over 7 hours with last 2 at 165F and only at 127F or so when pulled for sous vide. Any thoughts? Is issue my patience?
Jamieson22 they look delicious. Great job
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So all done and drying on counter (excuse my utility towel that also serves as a tie dye table protector for the kids).
They definitely lose that wonderful mahogany color in sous vide and take in more of a brown/grey. They are holding tons of smoke based on how the kitchen smells.
Gotta say though I just don’t know that this PK100 has enough power to do 25lb well. Bit over 7 hours with last 2 at 165F and only at 127F or so when pulled for sous vide. Any thoughts? Is issue my patience?
Jamieson22 Great looking work, I am sure they taste great. Maybe your outside temperature had some effect.
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Grilled one up for dinner this eve.
Since YooperDog and wdaly asked:
There is definitely a spicy kick, but it is lacking any fruit pepper flavor. I am guessing it is the Ghost Pepper Cheese vs the sausage seasoning. I know a lot depends on tolerance to spice but this was a “oh some heat…” level not anything major. I’d think more akin to jalapeno than ghost.TBH, I think it overpowers the sausage. Next time will just use Swiss or Cheddar.
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Those look magnificent!
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Grilled one up for dinner this eve.
Since YooperDog and wdaly asked:
There is definitely a spicy kick, but it is lacking any fruit pepper flavor. I am guessing it is the Ghost Pepper Cheese vs the sausage seasoning. I know a lot depends on tolerance to spice but this was a “oh some heat…” level not anything major. I’d think more akin to jalapeno than ghost.TBH, I think it overpowers the sausage. Next time will just use Swiss or Cheddar.
Jamieson22 Thanks for the update, they look really good.
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So all done and drying on counter (excuse my utility towel that also serves as a tie dye table protector for the kids).
They definitely lose that wonderful mahogany color in sous vide and take in more of a brown/grey. They are holding tons of smoke based on how the kitchen smells.
Gotta say though I just don’t know that this PK100 has enough power to do 25lb well. Bit over 7 hours with last 2 at 165F and only at 127F or so when pulled for sous vide. Any thoughts? Is issue my patience?
Jamieson22 Looking good & delicious!
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Grilled one up for dinner this eve.
Since YooperDog and wdaly asked:
There is definitely a spicy kick, but it is lacking any fruit pepper flavor. I am guessing it is the Ghost Pepper Cheese vs the sausage seasoning. I know a lot depends on tolerance to spice but this was a “oh some heat…” level not anything major. I’d think more akin to jalapeno than ghost.TBH, I think it overpowers the sausage. Next time will just use Swiss or Cheddar.
Jamieson22 Thanks for sharing the entire process and final feed back.
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Grilled one up for dinner this eve.
Since YooperDog and wdaly asked:
There is definitely a spicy kick, but it is lacking any fruit pepper flavor. I am guessing it is the Ghost Pepper Cheese vs the sausage seasoning. I know a lot depends on tolerance to spice but this was a “oh some heat…” level not anything major. I’d think more akin to jalapeno than ghost.TBH, I think it overpowers the sausage. Next time will just use Swiss or Cheddar.
Jamieson22 Still look real nice & tasty, fat content perfect.
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Grilled one up for dinner this eve.
Since YooperDog and wdaly asked:
There is definitely a spicy kick, but it is lacking any fruit pepper flavor. I am guessing it is the Ghost Pepper Cheese vs the sausage seasoning. I know a lot depends on tolerance to spice but this was a “oh some heat…” level not anything major. I’d think more akin to jalapeno than ghost.TBH, I think it overpowers the sausage. Next time will just use Swiss or Cheddar.
Jamieson22 Looks like you had done a bit of good mixing.
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Jamieson22 Looks like you had done a bit of good mixing.
YooperDog Was a single grind and just by hand as well! Did come out nice!
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So I can officially call the batch done as it has been sealed and into the freezer. 22 packs of two and 1 pack of 3.
Bonus of me cleaning out my basement chest freezer to make some more room for these. Doesn’t help I had just added 25lb of Philly Cheese Steak brats last week. I could probably stop making and just start eating and be set for a good long while.
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So I can officially call the batch done as it has been sealed and into the freezer. 22 packs of two and 1 pack of 3.
Bonus of me cleaning out my basement chest freezer to make some more room for these. Doesn’t help I had just added 25lb of Philly Cheese Steak brats last week. I could probably stop making and just start eating and be set for a good long while.
Jamieson22 that’s my problem too, I keep making all these flavors to try and don’t eat them on a normal basis. Was hoping I was gonna sell more. Now it’s not grilling season sooooo……
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Glad I still got a couple pork butts before prices went through roof. As soon as my new hip gets better I’ll be making some thing like that.
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Glad I still got a couple pork butts before prices went through roof. As soon as my new hip gets better I’ll be making some thing like that.
Garry Tarpley zbigjeff just went through the new hip protocol and did very well. Listen to your doctors and rehab people and remember one step at a time. Keep up the good work! As far as pork butts go, COSTCO has $5.00 off a pkg. of 2 boneless pork butts. I need to go and stock up, almost out of breakfast sausage and need to start making brats for spring & summer.
Improvise, Adapt and Overcome! Semper Fi
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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.
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