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05-04-2012, 08:50 PM
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Join Date: May 2007
Location: Calgary, Alberta
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Jalapeno Cheese Smokies
Just pulled the third round of Venison Jalapeno Cheese Smokies out of the smoker. Turned out awesome !!! I used a nice blend of Hickory and Mesquite....mmm mmm Good !!!!
IMG_2100.JPG
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05-04-2012, 08:52 PM
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Join Date: Dec 2007
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 Nice!
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05-04-2012, 08:55 PM
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Looks good!!!
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05-04-2012, 08:56 PM
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Join Date: May 2007
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When is the BBQ I'll bring the beer!
Could you please post up some more info. Did you use a pre made spice blend? What kind of cheese, how big did you cut it? What about the jals, fresh or pickled.
Nice job. They look awesome
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 FallAirFever
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05-04-2012, 09:14 PM
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Those look awesome !!
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Alberta Bigbore
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05-04-2012, 09:31 PM
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Quote:
Originally Posted by FallAirFever
When is the BBQ I'll bring the beer!
Could you please post up some more info. Did you use a pre made spice blend? What kind of cheese, how big did you cut it? What about the jals, fresh or pickled.
Nice job. They look awesome
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No, its not a pre-made blend of spices. My wife and I created a recipe from a combination of those found on the internet. We used high-temp ceddar in 1/4 " cubes. We had a tough time finding it here, and ended up ordering it from Kansas. http://www.waltonsinc.com/c-50-high-...re-cheese.aspx We used whole fresh Jalapenos (minus the stem) that we ran through the grinder after grinding up the venison. After stuffing the natural hog casings I hung the links in the cool garage overnight (approx24 hrs) and then smoked them for about hour in the Bradley, alternating between the Hickory and Mesquite pucks.....
Last edited by elnino54; 05-04-2012 at 09:37 PM.
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05-04-2012, 10:43 PM
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Join Date: Oct 2008
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Quote:
Originally Posted by elnino54
No, its not a pre-made blend of spices. My wife and I created a recipe from a combination of those found on the internet. We used high-temp ceddar in 1/4 " cubes. We had a tough time finding it here, and ended up ordering it from Kansas. http://www.waltonsinc.com/c-50-high-...re-cheese.aspx We used whole fresh Jalapenos (minus the stem) that we ran through the grinder after grinding up the venison. After stuffing the natural hog casings I hung the links in the cool garage overnight (approx24 hrs) and then smoked them for about hour in the Bradley, alternating between the Hickory and Mesquite pucks..... |
How long did it take to get the cheese through the mail? Was it USPS or a courier of some sort. Must have still been fairly fresh if you used it!!! never thought of ordering cheese through the interweb before!
thanks for the website!
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05-04-2012, 11:20 PM
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Join Date: May 2007
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Quote:
Originally Posted by elnino54
No, its not a pre-made blend of spices. My wife and I created a recipe from a combination of those found on the internet. We used high-temp ceddar in 1/4 " cubes. We had a tough time finding it here, and ended up ordering it from Kansas. http://www.waltonsinc.com/c-50-high-...re-cheese.aspx We used whole fresh Jalapenos (minus the stem) that we ran through the grinder after grinding up the venison. After stuffing the natural hog casings I hung the links in the cool garage overnight (approx24 hrs) and then smoked them for about hour in the Bradley, alternating between the Hickory and Mesquite pucks..... |
Thank-you for the info. Is there any chance that you would share your spice blend? They look awesome and i will be trying a batch this spring when I get going on some sausage.
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FallAirFever
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05-04-2012, 11:23 PM
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Can you post the recipe, please? LEM makes some great products and has a wonderful website for those interested. Thanks. BEL
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05-05-2012, 08:36 AM
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Don't recall how long it took to get the cheese, but wouldn't hesitate to do it again. You need to make it worth while by ordering enough otherwise you will get killed by shipping fees......here's the recipe guys......give it a try. Just be careful not to overdo them in smoker. I can offer up some advice for dealing with the hog casings if you've never used them before. They can be time consuming but worth it.....Don't forget to test for taste a small amout in a fry pan just after mixing and before stuffing.
Texas Jalapeno and Cheddar Smokies.pdf
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05-05-2012, 08:48 AM
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Join Date: Oct 2008
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[QUOTE=elnino54;1425338] I can offer up some advice for dealing with the hog casings if you've never used them before. They can be time consuming but worth it.....Don't forget to test for taste a small amout in a fry pan just after mixing and before stuffing.
QUOTE]
Yeah I used hog casings for the first time this year and absolutly loved them!!!  They were a little more difficult the work with but definatly a better final product!!
Do you hang your smokies elnino? or lay them on the racks? I have been lying them down but find it a hassel having to always roll them to get a good consistant colour.
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05-05-2012, 09:03 AM
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[QUOTE=simmered;1425349]
Quote:
Originally Posted by elnino54
I can offer up some advice for dealing with the hog casings if you've never used them before. They can be time consuming but worth it.....Don't forget to test for taste a small amout in a fry pan just after mixing and before stuffing.
QUOTE]
Yeah I used hog casings for the first time this year and absolutly loved them!!! They were a little more difficult the work with but definatly a better final product!!
Do you hang your smokies elnino? or lay them on the racks? I have been lying them down but find it a hassel having to always roll them to get a good consistant colour. |
I lay them on the racks, too much of a pita to try hanging them in the 4-rack Bradley. I think next time I'll try cutting them into links of 4 to make it more manageable to turn them in the smoker.
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05-05-2012, 09:10 AM
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Join Date: Oct 2008
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[QUOTE=elnino54;1425363]
Quote:
Originally Posted by simmered
I lay them on the racks, too much of a pita to try hanging them in the 4-rack Bradley. I think next time I'll try cutting them into links of 4 to make it more manageable to turn them in the smoker.
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Yeah thats what I use as well. I've been trying to come up with ways to hang smokies in there! wasn't having much luck. HAHAHA
The last batch I did we stuffed them into links of about 6 just for quickness of the stuffing process and then once they have been cooled and rested for 24hours we cut them into singles and place them on the rack.
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05-05-2012, 10:42 AM
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Quote:
Originally Posted by elnino54
You need to make it worth while by ordering enough otherwise you will get killed by shipping fees Attachment 51489 |
If you dont mind me asking, how many pounds did you buy and how much was the total shipping charges? Was there any duty fees?
I assume there is no issue of not having the cheese refrigerated while it is shipped?
I have found high temp cheese before from other companies in the states but no one would ship to canada.
Thanks
RMH
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05-05-2012, 10:59 AM
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Join Date: Jun 2008
Location: Calgary
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Quote:
Originally Posted by elnino54
Just pulled the third round of Venison Jalapeno Cheese Smokies out of the smoker. Turned out awesome !!! I used a nice blend of Hickory and Mesquite....mmm mmm Good !!!!
Attachment 51476 |
So when do we go fishing. Man those would make a fantastic snack while out on the water.
Rob
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05-05-2012, 11:52 AM
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Lacto
El, what is lacto, some sort of milk product or fermentation product? By the way, if you would like a great italian or bratwurst sausage recipe, let me know. thanks for this recipe. BEL
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05-05-2012, 04:03 PM
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I had ordered 5 lbs worth and I think in cost me about $70 to the door. It was over a year ago when I ordered it, had 3 lbs left and needed to use it. The cheese is expensive, but I really wanted to try it, and cheese smokies are expensive anyway....
Rob, let me know if you wanna go fishing anytime. I've got a clacka and have floated the bow for a very long time....
BEL.....Lacto is a milk binder.....Sometimes it's been out of stock. I'd like to see those recipes, in particular the Italian. We have one now for fresh, but always looking to impove......
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05-05-2012, 04:27 PM
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Join Date: Aug 2007
Location: Lethbridge
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WOW!!
The smokies look great!!
I'm looking forward to trying your formula!! 
Do you find that the high temp cheese improves your finished product over garden variety cheese??
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05-05-2012, 06:01 PM
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Join Date: Jan 2011
Location: Edmonton, Ab
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Quote:
Originally Posted by elnino54
Just pulled the third round of Venison Jalapeno Cheese Smokies out of the smoker. Turned out awesome !!! I used a nice blend of Hickory and Mesquite....mmm mmm Good !!!!
Attachment 51476 |
Those look delicious. I'm jealous.
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05-08-2012, 08:24 PM
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Join Date: May 2007
Location: Calgary, Alberta
Posts: 557
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Quote:
Originally Posted by TangoKilo
WOW!!
The smokies look great!!
I'm looking forward to trying your formula!!
Do you find that the high temp cheese improves your finished product over garden variety cheese?? |
Tango,
This was only the second batch we've ever done of these, and have never tried regular cheese, but heard that it melts too easy.......Let me know how yours turn out if you decide to give the formula a try !!!
Cheers
Craig
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05-08-2012, 11:52 PM
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Join Date: Jun 2008
Location: Calgary
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[QUOTE=elnino54;1425778]
Rob, let me know if you wanna go fishing anytime. I've got a clacka and have floated the bow for a very long time....
QUOTE]
I have floated the Bow many times over the years and certainly have some good rowing skills. Have rowed many different kinds of boats down the river. So I wouldn't be just an idle line chucker on the boat. More than willing to row my fair share. Just say the word and I'm there.
Rob
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Fishing isn't always about catching fish.
Sometimes you just have to take a deep breath, look around, and admire what mother nature gave us.
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09-13-2013, 06:37 PM
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Join Date: Jun 2009
Location: RMH
Posts: 325
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I bought Bradley sausage hangers from our local co-op, they work great!
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09-13-2013, 10:58 PM
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Join Date: Apr 2013
Location: Whitehorse, YT
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Want to try those in my bradly too!
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02-21-2014, 06:40 PM
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Join Date: Feb 2014
Posts: 1
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How long and what temp did you cook these at?
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