Reviewed: May 18, 2009

This is a great recipe! I use natural hog casings and smoke it with hickory smoke in my smoker. I have made this three times and the modifications I have made to my taste are using a 1 1/2 cups high melt temperature cheddar & doubling the amount of jalapeno peppers. Thanks for sharing such a great recipe with us all!

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

Caribou

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 13, 2009

Overall product wasn't as good as anticipated, would not repeat this recipe. Flavor was rather bland and not as spicy as desired.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Fish

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 3, 2009

I adjusted this recipe to stuff summer sausage casings. I got the casings from Cabelas, and used about 6 0z of pork butt with it. I ground and stuffed the sausage. then convection roasted at 170 for a few hrs until the internal temp was 165. Excellent!

Was this review helpful? [ YES ]
16 users found this review helpful

Reviewer:

Ronny

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2009

Just made this recipe from my sons first deer.This is absolutely the BEST we have EVER had.I didn't change a thing and have no plans to.EXCELLENT recipe.THANX FOR SHARING

Was this review helpful? [ YES ]
10 users found this review helpful