25lb of whatever you call "Mexican Cheddarwurst" with Ghost Pepper Cheese - Mexican Ghostwurst?
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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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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……
twilliams I just posted on FB to see if any of my local friends will come relieve me of them. Generally the meat involved is $.99/lb so I just give it away. Still cheaper than many hobbies and
I’m not good enough yet to think to ask for money
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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.
Bob Stehlik said in 25lb of whatever you call "Mexican Cheddarwurst" with Ghost Pepper Cheese - Mexican Ghostwurst?:
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.
I did the math on this deal and comes to like $1.68lb for a an average 16lb two pack. I do love the boneless for time savings but made me curious if it would be cheaper still at $.99/lb sale bone-in butts if you just did a crappy debone job to save time and threw away a little extra meat.
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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 said in 25lb of whatever you call "Mexican Cheddarwurst" with Ghost Pepper Cheese - Mexican Ghostwurst?:
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.
This batch was $.97/lb last week. While beef still seems up there, pork seems to have returned to normal. Even Costco belly/butts are back to usual price.
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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.
Bob Stehlik I’m following the rehab duties and we must be on the same timing. I am also planning on making some breakfast patties and brats.
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Bob Stehlik said in 25lb of whatever you call "Mexican Cheddarwurst" with Ghost Pepper Cheese - Mexican Ghostwurst?:
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.
I did the math on this deal and comes to like $1.68lb for a an average 16lb two pack. I do love the boneless for time savings but made me curious if it would be cheaper still at $.99/lb sale bone-in butts if you just did a crappy debone job to save time and threw away a little extra meat.
Jamieson22 I was going to do the math when I was at COSTCO. I’m pretty good at deboning and don’t mind doing it. When I debone I go ahead and chunk & vac-pac & freeze for future use. Just take it out and grind. Fits in the freezer better as well.
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Bob Stehlik I’m following the rehab duties and we must be on the same timing. I am also planning on making some breakfast patties and brats.
zbigjeff Yea, it’s just the wife & myself so 5-10 lbs. of breakfast sausage and 5-10lbs. of brats will last us about 6-7 months. Glad your hip rehab is on schedule.
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Jamieson22 I was going to do the math when I was at COSTCO. I’m pretty good at deboning and don’t mind doing it. When I debone I go ahead and chunk & vac-pac & freeze for future use. Just take it out and grind. Fits in the freezer better as well.
Bob Stehlik I always just wait for a sale and buy to make right away. The idea of defrosting 25lb of shoulder for a batch is intimidating
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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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zbigjeff Yea, it’s just the wife & myself so 5-10 lbs. of breakfast sausage and 5-10lbs. of brats will last us about 6-7 months. Glad your hip rehab is on schedule.
Bob Stehlik We are on the same poundage on both patties and brats. I also grind beef combos for patties. They are always waiting for their turn. Have another great day .
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Update: Just found pork sirloin roast at local HEB grocery store for 99cents a pound. Going to put a little smoke on them today, wife debating on to just eat them or make tamales. Just like a woman .LOL
About Hip: the new procedure is to go into the front instead of side ( No muscles cut this way). I was off pain pills in two days, it’s 2 weeks now barely need the cane but use it, no falling allowed. Will see surgeon tomorrow, but this is been painless compared to my knee replacements.
Thanks for support. -
Update: Just found pork sirloin roast at local HEB grocery store for 99cents a pound. Going to put a little smoke on them today, wife debating on to just eat them or make tamales. Just like a woman .LOL
About Hip: the new procedure is to go into the front instead of side ( No muscles cut this way). I was off pain pills in two days, it’s 2 weeks now barely need the cane but use it, no falling allowed. Will see surgeon tomorrow, but this is been painless compared to my knee replacements.
Thanks for support.Garry Tarpley said in 25lb of whatever you call "Mexican Cheddarwurst" with Ghost Pepper Cheese - Mexican Ghostwurst?:
Update: Just found pork sirloin roast at local HEB grocery store for 99cents a pound. Going to put a little smoke on them today, wife debating on to just eat them or make tamales. Just like a woman .LOL
About Hip: the new procedure is to go into the front instead of side ( No muscles cut this way). I was off pain pills in two days, it’s 2 weeks now barely need the cane but use it, no falling allowed. Will see surgeon tomorrow, but this is been painless compared to my knee replacements.
Thanks for support.Make sure to put your surgeon on his toes and also make sure to educate yourself on scar management and also work on your hip extension and rotations. The anterior approach has been good when following a good regimented rehab program but also caused issues with posture and functional dynamics if extension and rotations are not properly addressed. Ask me how I know. If you need some info feel free to PM
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