bacon cheeseberger cheddarwurst
gerygaub last edited by Jonathon
I recently made a batch of cheeseberger cheddarwurst sausage. I used the xcaliber cheeseberger cheddarwurst seasoning. I had about 6 pounds of ground serloin. I put the specified amount of seasoning and added about 2 pounds of bacon. I ground this and re-ground it through a 3mm grinding plate. I mixed in a bit over an ounce of carrot fiber and also added a pound of high temp cheddar cheese. It turned out great. I have a pic of the sausages but since I am blind I can’t post it. I would be glad to send to someone to post. I also experimented with collagen casing and as well as hog casing as can be seen in the picture.
@gerygaub Absolutely, you can send them to me at email@example.com and I would be happy to add them to your post, it will look just like you posted it. Just go ahead and do your post then email me and let me know what post to add it too! Can’t wait to see the pics!
Cooked a batch of summmer in PK 100 casings are 1 7/8 by 12 cooked at 120 for one hour then 140 two hours then 180 tell internal of 152 but when I went to pull them the fat had liquefied any ideas
Tom T from Boise, ID
Oh… I ground the pork fat and the venison at the same time. 2 chunks of venison, 1 chunk of pork, back and forth…
Yes… sure cure and sure gel binder. The venison and pork fat were both still partially frozen when I ground them. First through the large course plate, then again through the small plate. (Not sure of sizes, but these are the plates i normally use for summer sausage). I probably should have put the meat back in the freezer before seasoning but i was pressed for time. I mixed by hand for 14 or 15 minutes. I also think I might have added to much water. The video said 2 quarts for wild game 2 pints for fatty pork. I put in 1 quart and about another cup. I mixed until it got tacky and then mixed some more. The meat seemed soupy to me but the video said that would be ok.
The shriveling occurred before I bumped the temp up. I was using a digital thermometer with a probe, when the temp stalled for a couple hours, I suspected the temp might be reading inaccurately so I opened the door to confirm with a dial thermometer. The digital was accurate but the sausage was already shriveling.
Another thing that bothered me was the casings… these had perforations for some reason. I e never used perforated casings before and seemed like I was losing a pot of moisture through them. Did I have the wrong casings? The other fibrous casings in the catalog said you were supposed to poke them anyway.