Xterrorista

Charcoal Briquette
Supporting Member
Location
Denton, TX
I haven't cooked spares in awhile. I wonder if I'll like em after so many meaty baby backs. Well, of course I will, who am I kidding!
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Xterrorista

Charcoal Briquette
Supporting Member
Location
Denton, TX
Making sausages. Pork and venison. Started with 9 pork butts and 2 whitetail hindquarters. Assorted peppers, seasonings, some with Tillamook cheese and heat, some without. 26lbs in 46 to go..
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Xterrorista

Charcoal Briquette
Supporting Member
Location
Denton, TX
I need to figure out adding cheese myself. Last time I tried, you couldnt really tell there was any in the sausages. Guess it is time to experiment again...
This is our 1st time adding cheese in yrs. I forget right now what ratio we used. I started drinking margs at noon.
 

Xterrorista

Charcoal Briquette
Supporting Member
Location
Denton, TX
I need to figure out adding cheese myself. Last time I tried, you couldnt really tell there was any in the sausages. Guess it is time to experiment again...
You could tell by taste but I'd like to have chunks, tiny, in the sausages. The only way to get that is get a dedicated stuffer without the corkscrew. We ran it back through the grinder when stuffing the casings, which is normal for pork/venison, etc but with cheese it pushes it together and becomes one with the meat.
 

Xterrorista

Charcoal Briquette
Supporting Member
Location
Denton, TX
Carne asada seasoned pork steaks and chicken hearts. IYKYWeird
I will say, diced up, it makes a great taco! A lil feta, cilantro, avacado, some medium jalapeños and a cpl red savina peppers!20250202_094516.jpg20250202_120016.jpg20250202_111517.jpg20250202_130647.jpg
 
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ThatGuy

Liqudstone. Doctor Liqudstone.
Location
Big Island
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