25lb of Jalapeno Cheddar Summer Sausage + Modded a Cooler for Sous Vide
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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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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 I know once you get started it is tough to stop. Had to put some elk summer sausage in the freezer for my hunting trip or it would have been gone.
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Sliced off the string and hog ring and cut in half to vac seal. All done!
Jamieson22 nice. They looks great.
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