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Finally got a chance to post this. Made up some cheese franks and some cheese jalapeno pepperoni sticks.
Used sheep casings for the beef franks - A bit of a pain stuffing but they have a great snap / bite to them. Used AC Legg seasoning on this one. Smoked the franks for just a few hours to just get some smoke flavoring/color - so a partial cook on these. Moved them to the freezer for awhile then packaged them up - this helps keep the shape when vacuum sealing.
On the sticks I used a Butcher Packer pepperoni stick seasoning (70-30 beef/pork mix) and had bought some dehydrated jalapenos from them as well - they actually had a pretty good kick! Used a mahogany casing (21mm or 22mm if I remember correctly) that I had left - ran out of those and had to stuff the remaining into a 30mm-32mm casing that I had laying around to finish up. Hit IT 155 and pulled 'em.
Thanks for looking
Used sheep casings for the beef franks - A bit of a pain stuffing but they have a great snap / bite to them. Used AC Legg seasoning on this one. Smoked the franks for just a few hours to just get some smoke flavoring/color - so a partial cook on these. Moved them to the freezer for awhile then packaged them up - this helps keep the shape when vacuum sealing.
On the sticks I used a Butcher Packer pepperoni stick seasoning (70-30 beef/pork mix) and had bought some dehydrated jalapenos from them as well - they actually had a pretty good kick! Used a mahogany casing (21mm or 22mm if I remember correctly) that I had left - ran out of those and had to stuff the remaining into a 30mm-32mm casing that I had laying around to finish up. Hit IT 155 and pulled 'em.
Thanks for looking
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