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u/gofourtwo

r/sausagetalk r/SpiderGrills r/tacos
Image 1 — Pork steak mesquite tacos
Image 2 — Pork steak mesquite tacos
Image 3 — Pork steak mesquite tacos
Image 4 — Pork steak mesquite tacos
▲ 4 r/tacos

Pork steak mesquite tacos

All day marinade and a hot and fast cook on the Weber with some mesquite.

u/gofourtwo — 8 days ago
▲ 21 r/SpiderGrills

Cheddar jalapeño sausage

Did 11 pounds. Long smoke session x2 to get them all done. Used post oak and some cherry.

u/gofourtwo — 11 days ago
▲ 97 r/sausagetalk

Cheddar Jalapeño smoked with post oak and a little cherry

Did the 3 day process. Used high temp cheddar. 11 pounds total. 70% pork and 30% brisket with some extra brisket fat added.

u/gofourtwo — 11 days ago
▲ 6 r/sausagetalk

Cream or milk powder?

Getting ready to do my second large batch of sausage and I’m planning on doing a jalapeño cheddar. I’ve seen a lot of videos with people adding either cream or milk powder for binding purposes. I did not do that on my first large batch, but I’m just wondering if it’s worth it? I added ice to my grind the first time.
First batch turned out great so I am not looking to make any big changes unless there is a really good reason to do so.

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u/gofourtwo — 16 days ago