rugerbear There you go! Winner, Winner!
Green in the cheese
gus the dog last edited by
Green forum around the cheese of the elk summer sausage I made used the Wisconsin season cherder cheese in and Swiss cheese cooked on Green mountain grill for 9 hrs 180 had 167 temp inside meat
Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage last edited by
gus the dog Can you send some pics? Reply on the post and then hit the image icon all the way on the right. Can you walk us through your process a little more? Was the meat kept cold during and before? What additives (sure cure and encapsulated citric acid are the 2 ones I am really interested in) did you use? The more information we have probably the better so give us as much as you can think of.
Visit waltons.com to find everything for meat processing.
Walton's - Everything But The Meat!