HA! Man I LITERALLY just finished my last chub of jalapeno cheese I made about 2 years ago. I was just saying today that I need to make more. And you are right, PS are the pros and make it all!!!
Joe, I'm telling you man, you gotta age those for about two weeks.......you will not regret it because the flavor intensifies and it just makes everything sooooo much better. Three days is not enough...please, just try it with a few sausages. TRUST ME!! I commented on your previous summer sausage video about this too. I just hang them in my cold winter basement because I live in IL but the dry ager will be even better with the control.
I personally don't like seasoning packs because I feel like that's what makes commercial sausage taste all the same, so I go outa my way to make my own seasoning blends for sausage. But I can see the convenience, and I'm sure some of these smaller companies make good blends.
I depends if the meat I'm grinding is partially frozen like this batch was. If the meat isn't partially frozen, I will toss the equipment in the freezer.
@Smokin'Joe'sPitBBQ Have you tried to finish the summer sausage and meat sticks in sous vide? Yep, you had some shrinkage, it has happened to all of us right.
