Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: nepas on January 01, 2014, 12:15:57 PM
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Back to making some sticks after a few months of on the road time.
My mix for 5 lbs of sticks.
1 t cure #1
1 t liq smoke, yeah i know the sticks will be in my smoker.
4 oz seasoning mix
Mix the cure with 4 T distilled water for better incorporation into the meat. Add liq smoke and seasoning.
(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/dsstk.jpg)
Got my 19mm smoked collagen casings in the fridge being conditioned.
My 5 lbs mixed and going in the fridge for stuffing/smoking tomorrow.
(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/dsstk1.jpg)
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You certainly didn't waste anytime starting off the new year. Way to go!
What flavor sticks are you making?
Art
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You are a machine.
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Watching with aww ;D not sure I spelled that right?
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I'm watching too. this coming weekend will be my 1st batch of sausage.
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Must be great to get back at it Rick!
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These are like a landjaeger taste with some coriander.
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Sorry late start.
Stuffed.
(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/14sj.jpg)
Smoking
(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/14sj1.jpg)
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Just saw your temp on your post and 38 degrees in N FL has to be lots warmer than PA. It was 59 here this morning. Not sure I would be able to go outside and load the smoker if it was 38 degrees ;D
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I so need to learn how to do this. They look great.
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Just saw your temp on your post and 38 degrees in N FL has to be lots warmer than PA. It was 59 here this morning. Not sure I would be able to go outside and load the smoker if it was 38 degrees ;D
Yeah was pretty chilly at 6am when i put these in.
Beats the 8" of snow in PA
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I so need to learn how to do this. They look great.
Me too
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Just saw your temp on your post and 38 degrees in N FL has to be lots warmer than PA. It was 59 here this morning. Not sure I would be able to go outside and load the smoker if it was 38 degrees ;D
Yeah was pretty chilly at 6am when i put these in.
Beats the 8" of snow in PA
6 AM? I thought you were retired? Heck, I wouldn't see the outside world till at least 8 AM! ;)
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Just saw your temp on your post and 38 degrees in N FL has to be lots warmer than PA. It was 59 here this morning. Not sure I would be able to go outside and load the smoker if it was 38 degrees ;D
Yeah was pretty chilly at 6am when i put these in.
Beats the 8" of snow in PA
6 AM? I thought you were retired? Heck, I wouldn't see the outside world till at least 8 AM! ;)
Yeah supposed to be huh.
Cold smoke with the amznps
(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/2014ss.jpg)
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So there i was in the 4th hour of the slim jims and *POOF*
My PID goes out, Just had it repaired in May of 2013. So need less to say i had to do what i dont like and break out the roaster and finish in hot water. I later gave them some cold smoke for a few hours. And no it not my 750w element that made it go out.
(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/14ss4.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/14ss3.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/14ss2.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/14ss1.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/14ss.jpg)
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Great looking batch. Sorry to hear about your PID.
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I want more info on the fancy knife.....