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Unread 01-23-2013, 04:38 PM   #8
Chef Country
is one Smokin' Farker

 
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Join Date: 07-26-09
Location: Wellington, KS
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Quote:
Originally Posted by gtr View Post
CC out of woodpile AND posting recipes?

Are you really CC?

Seriously though - those look great - I haven't done summer sausage yet, so I'm gonna bookmark this - thanks for putting it up. Looks like you have a great setup!

How coarse do you grind?
ya I get out of the wood pile ever now and then, and no I dont normally share my recipes but I havent really tweeked this one much other than adding a lb of pepperjack high temp cheese per 10 lbs of meet. The grind plate I use is a course #9 I chunk up all my meet prior to grind in about 1 inch cubes and I have a old hobart grinder that weights about 60 lbs
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Here for a Good Time, not a Long Time!Webber 22.5 OTS The fastest and most accurate splash proof Red Thermapen
UDS that gets used more than traeger
Shop built 300 gal smoker
Traeger bbq 125 with digital 180 controller
collecting parts for a 500gal reverse flow build
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