I made 20 # of Willies (with 12# venison, 6 1/2# fatty pork butt, 1# pepper jack, 1/2# cheddar high temp cheese, 4 T dried Jalapeños, 6C water, cure)
And 12# Hawaiian snack sticks ( 7 1/2# venison, 4 1/2# pork butt, 10 OZ crushed pineapple , 6 OZ Hawaiian sausage seasoning, 3C water, 2.7 OZ sure Jell, cure)
-I cooked at 120* 1 hour no smoke
-130* 1 hour with smoke
-140* for 2 hours with smoke
-Then put in large stock pot with 170* water until 165* IT and put in ice bath until cooled. P
-put on towel then on racks under ceiling fan to dry for several hours
The Willies came out great as always!!
The Hawaiian had very little flavor. I will need to add aLot more pineapple or maybe some dried pineapple to get distinct flavor. Jonathan what are some of the spices in the Hawaiian seasoning that I can add extra of without adding more salt??? I can’t make them out.