a knock off of Griffin's venison jalapeno cheddar

[sancho]

Pics soon. I did a knock off on Griffin's venison jalapeno and cheddar sausage.

It's 60% beef, 20% pork, and 20% pork back fat stuffed in natural 35mm casings. No cheddar though. Salt, pepper, sugar, fresh jalapeno, garlic, and #1 cure. They're smoking now in pecan shells. We shall see, but they look dang good.

[sancho]

wait no longer for pics. A complete failure. My thermometer busted I guess and the sausage got way hot. I knew something wasn't right because the temp stayed around 142 for about an hour while the smoker was around 175. It's an internal digital thermometer and I cut it off and turned it back on. I even removed the batteries. It made out like it was working fine. Well, it wasn't. The fat was completely rendered and it was spongy to the touch. I got it out when it said it was 155 and shocked it in ice water until 90 and then air dried it for an hour. The fat had rendered in huge pockets. You could wring it out. It was bad. The taste wasn't bad but the greasy mouth feel was gross. Dang it! I was really counting on this batch.

[Papa Tom]

Bummer......

[Griffin]

Oh man...that's no bueno.