Can jalapeno cheese sausauge be made without usung a hi temp cheese? I know most will deslove but I don't care much for the chunks of cheese is sausage but like the flavor of it. I'd rather prefer the flavor of velveeta but I know I will have to use a lot to get any flavor. Per 30lbs of pure wild pork, how many blocks would you recommend? Also on the jalapenos I don't want too much heat. I will of course deseed and demembrane. How long would you recommend soaking in water? How many per 30lbs? I would like a little flavor but only want a little spice. Thanks ahead of time for responding.
Thanks for the info Travis. I was wondering what the best way to do the cheese would be. Last time we ran the high temp stuff though the grinder.....what a mess. This time I wanted to cube it up real small and mix with seasonongs but I bet that will be hard to do with velveeta. I know it will cube easier if its almost frozen and not stickgether AS bad. Wish I could just freeze and run it through a french fry press but I think that would be a big mess. Any ideas on a good way to cube that stuff?
I was thinking 3 or 4 jalapenos per 10 lb batch depending on how big they were. Was just going to put them in a little hand chopper. Does this sound like too much or too little?
Travis, I froze it for a test run and its still soft and sticks to the knife when i try to cut it. Im thinking this will be a mess to run through the grinder. Have you used it before like this? Any other tips?
Ive got what is probably a stupid question but on the spread sheet it has pounds and ounces and I was wondering what to use to measure the spice ? Do I use a scale or do I use measureing spoons? Ive just got alot of my sausage stuff in and im geting ready to make a batch. Thanks in advance...
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