Your browser does not seem to support JavaScript. As a result, your viewing experience will be diminished, and you have been placed in read-only mode.
Please download a browser that supports JavaScript, or enable it if it's disabled (i.e. NoScript).
Today is the first I’ve ever heard of high temp cheese! How exactly is it different than regular?
Can it be used in venison snack stix and/or venison summer sausage? I want to put jalapeno in both, too!
Gracias,
Jim
Joe Hell thanks!
erich52 thanks!
What is the best fat to add for the 30% in the 70/30 ratio? I’m using venison for the 70% and making sticks :-).
Is the fat part readily available at most grocery stores? Thanks!
