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Post by hornharvester on Apr 2, 2006 21:11:29 GMT -5
i just got done making deer and wild hog salami with cheddar cheese in it. i used 50 - 50 mix of deer burger and wild hog i shot last weekend in Florida. Then i added 10% cheddar cheese and stuffed it into smoked fibrous casings. man is this stuff good!
i got the high temperature cheese from butcher-packer in Michigan and the rest of the supplies and spices at Sutton Bay spice company in ft wayne. h.h.
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Post by camoham on Apr 3, 2006 8:17:01 GMT -5
sounds good !
the high-temp cheese sounds very interesting................
how'd it do ?
camoham
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Post by Woody Williams on Apr 3, 2006 8:21:28 GMT -5
Sounds great!!
Has anyone ever tried pepper jack in thier sausage?
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Post by DEERTRACKS on Apr 3, 2006 8:31:16 GMT -5
Sounds great!!Has anyone ever tried pepper jack in thier sausage? No. Just cheddar & jalepeno. Good stuff!  |
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Post by hornharvester on Apr 3, 2006 14:00:23 GMT -5
Camoham,
it did real good. the cheese gets soft but stays in one piece, doesn't melt out. this is the second batch Ive made. i think it taste better after a week of blooming, that is if you can wait until then to cut it.
ww,
i also have the high temperature pepper jack but i haven't made any with it yet. the next batch with be with pepper jack. h.h.
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Post by dabutcher on Apr 4, 2006 18:36:24 GMT -5
I've made oh about 1,000 pounds with pepper jack so far, i just started using it at the end of last season, also made some peperonie with high temp mozzerlla it was pretty good, but my new favorite is pastrami with peppers and cheese.
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