@Retired-RailRoader those all look Amazing!

@Parksider every thing looks amazing!! Well done. Really Like your labels Are they waterproof?

@Tex_77 that shrimp looks delicious!!

@Stats77 thanks for the tips!! I can’t wait to try this.

@Jonathon said in Busy couple days:

@chippewa Looks like your time was very well spent! What were your thoughts on the Ghost Pepper with the Jalapeno?

Thanks Jonathon I think it is A perfect Blend!! And about 1/2 of my friends love it And the other 1/2 think it’s way to hot 🥵 So I did the Willies with pepper jack for them.

@Joe-Hell those all sound great but I might have to try the fresh salsa ingredient one and the macho peanut Chipotle one!!
You have me hungry now!!

@Stats77
I loved smoked cheese!! All I use is the amazen tubes for my smoke and love it. How long do you smoke your cheese? And do you have to do any prep on the cheese? And do you vacuum seal the cheese right away after taking out and cooling And then let it sit for 4 weeks?
Sorry for all the ? But I am going to try this as my next project and don’t want to screw it up. Lol.

I made some chili dogs with pepper jack cheese, Jalapeño with ghost pepper cheese sticks, and Willies with pepper jack cheese sticks.
Everything came out Great! Here is the process I used for all of them except I did use a food processor on the hot dog meat.

Jalapeño sticks with ghost pepper cheese
Seasoning from Waltons
Came out excellent!

3 1/2# venison
2 1/2# pork shoulder
1/2# beef fat
1/2 # high temp ghost pepper cheese
1 1/4 cup water
Cure
Waltons jalapeño snack stick seasoning
Carrot fiber for binder

-Grind the meat thru 3/8” plate once then thru 1/8 inch plate twice.
-Add seasoning,cure, water and mix in kitchen aid in batches until very sticky. Then add cheese and carrot fiber and mix well

• stuff into 19mm smoked collagen casings
  Put in fridge overnight
• pull meat out and let get to room temp on racks while smoker warms
  -set smoker to 120* with no smoke and dampers open and put meat in for one hour.
• raise temp to 140* and add smoke.
  And smoke for 2 hours
• raise to 145* for 1 hour
  -get a pot of water on stove to 170* and add snack sticks from smoker and put probe in one and cook until 160* IT is reached.
• put in ice water bath to cool.
  -put on towel and dry then put on racks and let dry for an hour or so
• vacuum pack and put in fridge overnight then put in freezer.
  

@Jonathon that would be awesome! I would love to see how yours turn out.

@macsinsac looks great!!