made a batch with high temp pepperjack cheese 
wow! the best so far 
i love that new smoker 
February 24, 2011 at 3:24 am
#204281
Snack sticks
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February 24, 2011 at 4:20 am #100917
yuck!! not you too!! the cheese is not supose to be inside of the meat!!my old man loves them to, im not a huge fan
February 24, 2011 at 4:34 am #100937I have never had them that way.
February 24, 2011 at 1:02 pm #100944We smoke brats with the high temp pepperjack and cheddar – not bad. Sticks sound good too.
February 24, 2011 at 7:35 pm #100974Quote:
We smoke brats with the high temp pepperjack and cheddar
That sounds good!!!
February 24, 2011 at 7:43 pm #100976Quote:
We smoke brats with the high temp pepperjack and cheddar – not bad. Sticks sound good too.
We do both some brats and sticks with pepper jack and cheddar. mmmmmmm
February 25, 2011 at 6:24 am #101006That sounds almost too good! Do you do a lot of mixing of venison with beef or do you find it un-needed with smoking? I only know my way around the dehydrator
February 25, 2011 at 12:50 pm #101012Quote:
That sounds almost too good! Do you do a lot of mixing of venison with beef or do you find it un-needed with smoking? I only know my way around the dehydrator
I Usually mix 30-50% Of the cheapest hamburger that i can find with the venison.they don’t seem to dry out at all when I use the beef. I smoke until the internal temp reaches 156 degrees. then leave them in the smoker until they get down to 100 degrees. then into freezer bags or paper. the spice is Ps seasonings from gander mtn and the cheese is from Lem. I am very happy with this combination
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