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Thread: Bacon-Cheese-Jalapeno Smokies

  1. #21
    Join Date
    Oct 2013
    Location
    Chilliwack
    Posts
    294

    Re: Bacon-Cheese-Jalapeno Smokies

    http://www.stuffers.com/No-Melt-Ched...hch5lbbaga.htm

    A friend of mine uses this no melt cheese from Stuffers in Langley. Turns out amazing with actual chunks of cheese left over in your product.

    They also carry almost every seasoning you can think of and pre-mix stuff ready to go
    http://www.stuffers.com/category-s/1866.htm

    Just about to start getting into making my own, have always smoked my own salmon and made jerky dont know why i have never made my own sausages.

    Looks great will be trying this recipe out for sure once i get my grinder/stuffer.

  2. #22
    Join Date
    Jan 2010
    Posts
    38

    Re: Bacon-Cheese-Jalapeno Smokies

    you can get the high temperature cheese from stuffers. I saw it the last time I was on their web site. On the lower mainland. Langley I Think.

  3. #23
    Join Date
    Oct 2010
    Location
    East Kootenays
    Posts
    1,373

    Re: Bacon-Cheese-Jalapeno Smokies

    Quote Originally Posted by lip_ripper00 View Post
    Bump.... just did another 25lbs, .......great!!!!
    I just picked up some pork and bacon yesterday. Got a doe hanging in the cooler at home that's gonna make some tasty smokies in the next couple weeks!
    Yup, that coiler is a personal best...

  4. #24
    Join Date
    Aug 2013
    Posts
    1,161

    Re: Bacon-Cheese-Jalapeno Smokies

    With all these great reviews I think I will make some. Mikey, do you recall your grinding process? Plate size(s) and times through?
    I was born at night... but not last night.

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  5. #25
    Join Date
    Oct 2010
    Location
    East Kootenays
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    1,373

    Re: Bacon-Cheese-Jalapeno Smokies

    Quote Originally Posted by Daybreak View Post
    With all these great reviews I think I will make some. Mikey, do you recall your grinding process? Plate size(s) and times through?
    Medium plate. Just once through. Never done anything different with any of the sausage I make.

    It does produce a smokie that is more coarse than the store bought stuff, but I haven't seen a reason to grind it up any more.
    Yup, that coiler is a personal best...

  6. #26
    Join Date
    Aug 2013
    Posts
    1,161

    Re: Bacon-Cheese-Jalapeno Smokies

    Thanks for the details. Makes sense to me. I have been running twice through 3/8ths (med) for dinner sausage, pepperoni and once through 3/8ths and then once through 1/4" for kielbasa.
    I was born at night... but not last night.

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  7. #27
    Join Date
    Oct 2013
    Location
    Chilliwack
    Posts
    294

    Re: Bacon-Cheese-Jalapeno Smokies

    Mikey... i have to say hands down one of the best homemade smokies i've ever had. Made up a batch of these yesterday. The flavour is perfect and will be saving this one for future making.

    i went with high temp cheese from Stuffers and it turned out amazing ! the only downside is i didnt make enough... dont think this batch will even hit the freezer.

    Forgot to take some pics but will of the next ones ill likely be making this weekend !

    Cheers,

  8. #28
    Join Date
    Oct 2010
    Location
    East Kootenays
    Posts
    1,373

    Re: Bacon-Cheese-Jalapeno Smokies

    Just did an 80 pound batch yesterday. I'd say that's about the most I can fit in the smoker and the most I can get done in one day!






    Yup, that coiler is a personal best...

  9. #29
    Join Date
    Oct 2010
    Location
    Kamloops
    Posts
    969

    Re: Bacon-Cheese-Jalapeno Smokies

    Dang. Looks great.

  10. #30
    Join Date
    Oct 2013
    Location
    Chilliwack
    Posts
    294

    Re: Bacon-Cheese-Jalapeno Smokies


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