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Fresh Jalapeno and Cheddar Cheese Sausage

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  • Fresh Jalapeno and Cheddar Cheese Sausage

    Been awhile since I smoked anything or made sausage. Been busy as heck. Tried Ryteks' recipe for 25 pounds of Fresh Jalapeno Sausage. It called for 5 pounds of shredded cheese. I used the high temp instead. Looks darn cheesy, but the taste test was pretty good. Wonder if the shredded would make a difference. The recipe was way off on the onion salt,,,someone screwed it up.

    Thanks to ALX for the dehyrdated japs...







    Last edited by Cajunsmoke13; 12-23-2015, 05:44 PM.
    Custom Reverse Flow Smoker, WSM 22", Blackstone Griddle 36"

  • #2
    Wow, just Wow!

    That looks amazing
    Pete
    Large BGE
    Char Broil Tru-Infrared Commercial series

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    • #3
      Looks Awsome

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      • #4
        Man....that is some Rockin stuff!...gonna hafta click dem scales! Nice!
        Sunset Eagle Aviation
        https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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        • #5
          You must have been reading my mind. I just got some pork yesterday to make some of the same stuff. It looks like you done a real fine job.
          Rusty Recycled Relics

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          • #6
            looks great nice job, let us know how it taste

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            • #7
              OH MAN!..... That stuff looks Awesome!... Nice work for sure.
              sigpic

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              • #8
                That really looks good .dont usually see that red in em till thiere smoked?
                2-22.5'' weber
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                Smoked meathead #135

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                • #9
                  Nice looking sausage, there must be quite a bit of Paprika in the mix.
                  I would stick with chunks of cheese, I think shredded would get lost once mixed.
                  Col. Big Guy

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                  • #10
                    Man those look great. I'll have to check that recipe out.

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                    • #11
                      Dude.. You just snuck in the back door... Didnt even see you... I have made these from RT book... They are good too... Fine looking grub.. Time to fire up the grill...
                      Ken


                      I Should Have Been Rich Instead Of Being So Good Looking

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                      • #12




                        That pretty much sums it up.

                        Dave
                        CUHS Metal Shop Reverse Flow
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                        Proud Smoked-Meat Member #88
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                        "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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                        • #13
                          Thanks to all. Yep, it calls for paprika. If you want the recipe, let me know. Will be making this one again, but with adjustments. Tastes ok. Would like to eventually go through the whole book and make all of them. Way too much onion salt as I previously stated...
                          Last edited by Cajunsmoke13; 12-23-2015, 05:45 PM.
                          Custom Reverse Flow Smoker, WSM 22", Blackstone Griddle 36"

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                          • #14
                            no sliced pics??????


                            let us not cry because we lost someone, but let us smile because we enjoyed their company for what time was allowed us!

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                            • #15
                              Originally posted by Cajunsmoke13 View Post
                              Thanks to all. Yep, it calls for paprika. If you want the recipe, let me know. Will be making this one again. Tastes darn good. Would like to eventually go through the whole book and make all of them. Seasoning was just right on these.
                              Is that the 3rd or 4th edition I have the 3rd edition and can't find it?

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