John Belvedere I’m really interested in the heat level also. My family doesn’t like much heat at all.
Change of pace
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Nice haul
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Joemy96 Very nice job. Now it’s time for a grillin.
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Colorado last edited by Bob Stehlik
Joemy96 Looks awesome! Now all you need is some good sauerkraut and some horseradish!
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Noticed he used disposable foil tray. Is there any concern with reactions to seasonings? I’d be happy to reduce the amount of clean up
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
Ridley Acres good question
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Looks good. We cooked up almost 800lbs of Tourtiere Pies in the last week.
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I don’t think there would be any concern of reaction in a fresh sausage. My understanding is you don’t want to hold a cured product for an extended period of time in metal container.
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Real fancy, you may want to get your self a meat lug rather than using a foil pan.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
Joemy96 nice
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HerbcoFood I only had the meat in foil pan for a few minutes while grinding, everything else was in plastic or lug
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