5 pounds of garlic flavored, and 5 pounds of cheddar jalapeño. Got the process dialed in with 5 pounds of traditional flavor the weekend before this cook. Doing it hand rolled because I don’t have a sausage stuffer (yet).
My uncle in law has been processing his own deer for years. We used his grinder shortly after I harvested this deer, cut with about 30% pork butt. Produced a pretty lean grind overall. I vacuum sealed in 1lb packages and froze everything last fall. Thawed out the packages and mixed seasoning/cure in by hand (using blends by 906 Outdoors, a company in Michigan’s UP). Got the high temp cheese separately from a local butcher.
Started these around 7am, running my Pro 575 at 165 using Traeger Signature Blend pellets. It was pretty cold and windy which really helped keep the temp down inside (hence the ambient probe). I gradually raised the temperature in 5 degree increments and finished around 195 (correlated to 175 at the grates).
After the trial cook with the traditional flavor I learned to take them out and throw them in the oven at 195 degrees once they start to stall out (around 130-140). That brings them to the finish line.
After this, I cut the ends off (cut into chunks to share with coworkers), cut in half, vacuum seal and freeze. The plan is to take out one package a week and use on my daily sandwich at lunch. Fun, but time consuming process!
by mysticalmuffins
2 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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Looks tasty