Recent content by lcjones228

Ratio I used 10lb of meat 25% fat. 3/4 pound of regular cheddar cheese diced to 1/4in cubes. 10 jalapeno's. Used a regular sage recipe with salt. black pepper, cayenne and red pepper flakes for heat. Stuffed in collagen casings.

My links This is a sage with jalapeno and cheese. Used collagen casings, could not get the hog casing on the tube. I don't think I let them soak long enough. Started the smoker at 100 and raised the temp by 20 every 45 min, till the temp was 170. cook to an internal temp of 160 to be safe...

Jalapeno and Cheese. Now my food porn.