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 protected] 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!
@Jonathon So do you have a good catfish breading recipe?
@Parksider what did you use for your shell of your cooler? Did you use a cooler insert or just build an insulated shack.
@akdave Not sure what your smoker set up is but the best way I have found to increase the humidity in a smoker is with Automotive Sponges. I detail that in this post https://meatgistics.waltonsinc.com/topic/1077/cured-sausage-205-advanced-thermal-processing
Raising the relative humidity will absolutely decrease your cook times, and it prevents/combats the stall