Any reccomendations on where to get good dried jalapeos and high temp cheddar?

[BigPun]

We're planning on making links again this year and want them to be a little more interesting. I found the cheese and peppers several places online but I'd like to get recommendations from the green screen before I hit the order button. Any places you've done business with in the past and had a good experience?



Also trying to figure out how much I'll need, planning on making 100-150 lbs of venison/hog links.

[TX CHICKEN]

https://www.alliedkenco.com/

This place in Houston is my go to for everything when it comes to processing. Shipping is quick and quality product.

[skeeteroneal]

We always figured 1# cheese to 10# of sausage and 1# of fresh jalapeños to 25# of sausage.

[bowmansdad]

We always figured 1# cheese to 10# of sausage and 1# of fresh jalapeños to 25# of sausage.

This is what we do on the cheese, we like our sausage a little spicer so we use 1 1/2# of fresh jalapeños.

[eradicator]

We do closer to 1.5lbs per 10lbs. but most do 1lb/10lb

[BigPun]

Thanks for the info, y'all. I'm looking forward to this year's batch!

[stevieray54]

HEB Central Market had a self serve Spice area. They have dried Jalape?os, 2 or 3 other dried peppers

[12ring]

Where you located?
I buy the hi-temp cheese from a Processor in Whitesboro (Harry's).
I get the dried japs in Muenster (Hess meat market).
Both great.

I don't want to add a slice of cheese to a slice of summer on a cracker so I put 2# cheese to 10# meat.
i dont want to pour hot sauce on it either.
Hess measures out the dried japs per 25# batch of ssg. i dont know the weight of peppers. Just that ea of his bags is for $25#. So when we make 100 #'s, i add 6 bags peppers vs 4.

[DWS]

sausagemaker.com has everything you can think of for sausage making. Allied Kenco also but their shipping is higher most of the time.