Well after hours of pulling my hair out and research i decided to make an attempt at jalapeno cheddar smokies from the moose i harvested this year.I got about 50lbs of hamburger ground from my cow moose so i decided to fly at it.I did a mix of 65% moose 35% pork trimmings from my local butcher.After talking with the awesome people on this board i decided to go with normal cheddar after i could not track down high temp cheddar in alberta here(thanks Nepas for the help).I decided to use old fort aged cheddar and cubed it into 1/4"x1/4" chunks mixed all of my ingredients up then added the cheese.For my first attempt i'm very happy : ) overall i would say a success.stuffed in natural hog casings 29-32mm let sit in the fridge overnight,let stand in the smokehouse at 100'F till the casings were dry then bumped up to 125'F with smoke and finished off at 150'F into an ice bath let hang to bloom overnight.
meat all seasoned mixed up and cheese added
natural hog casings 29-32mm ready to be stuffed
stuffed and ready to go in to the fridge
meat all seasoned mixed up and cheese added
natural hog casings 29-32mm ready to be stuffed
stuffed and ready to go in to the fridge