I assume you cubed and froze the cream cheese? Bacon crumbles would definitely add another dimension.
Weekend project.
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Those look perfect!
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That looks great
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made 100lbs deer bologna this weekend with high temp cheddar cheese amazing -
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Bigbass68 looking good.
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mrobisr thanks
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
mdseaside looks great, nice job
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Bigbass68 nice looking, 100lbs wow.
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
Bigbass68 it looks amazing. Congrats
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Bigbass68
Perfect! -
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Had and extremely busy weekend, but managed to get Kabanosy (another thread) and Polish smoked sausage done, thanks you guys you are a real motivation.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
mrobisr those are some nice looking links
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Great job they look fabulous…
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mrobisr those look very good I guess you were very busy
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mrobisr I bookmarked your kabanosy recipe. I’m going to try it. I dont have a drying cabinet, but will try drying it in the fridge if you think that will work
hey vegetarians, my food poops on your food!
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by mrobisr
kyle said in Weekend project.:
mrobisr I bookmarked your kabanosy recipe. I’m going to try it. I dont have a drying cabinet, but will try drying it in the fridge if you think that will work
That is exactly what I did this time due to time constraints and after 3 days I vac sealed them up, some were getting too dry on the cut end. If possible don’t cut them so they are not completely exposed to the low humidity. Once you do them leave in fridge overnight and taste the next day and you may say good enough at that point. I also found that when I take them out of the freezer that if I can let them sit 10 days in the fridge bagged up they seem to get even better. To be honest they are delicious straight out of the smoker, but aging seems to build the flavor a little more. This is totally optional, but I do add Accent at the rate of 2tsp/5lbs meat, but I’m sure they are very good without it if it goes against your conscience.
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mrobisr thanks. Accent is just msg right? I’m not against it, in fact I bought a bag of it from waltons
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mrobisr Perfecto!
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Bigbass68 That fabric “casing” reminds me of Pork Roll. I miss Pork Roll.
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mrobisr There is something just so right about a good looking rope sausage. Really well done! What size casing did you use?
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by mrobisr
Jamieson22 38-42mm hog, I agree it looks really appetizing to me plus I like having the different lengths for different meals and how many are eating.
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