Hot and Spicy Snack Sticks
Just made these the other day. They were Deer and Pork added 1 pound of ghost pepper cheese, some cheddar and a cup of ground hot serano peppers. Boy they go along OK, then you get a bite of the pepper and ghost pepper ye-ha .
@tarp That ghost pepper cheese is nothing to take lightly, it adds a serious amount of heat! Those look great!
PapaSop last edited by
Looks great. I bought the ghost pepper cheese but not tried yet. Will soon.
I put in a pound to 15 lbs meat with willies mix… Everyone loves it but they all say its hot. Well that what I was going for lol. We all like that mix pretty well.
I got ready to place an order an noticed many of the seasonings you carry are only available in quantities to mix 100# batches. Why are the batches so large? I make most of my summer sausage from a venison and pork mix after we’ve taken the cuts for steaks, made our ground and canned a few quarts. That being said doesn’t leave a lot for sausages, thus a 100# mix could last me years.
Am I missing something?
Thanks. Will start small before going big
@RayStripling I would recommend using the powder and not the salt as it might make the end results to salty as for how much that is a matter of taste but remember you can add more at the end when you serve it but you cannot take it away.