Ham Sticks

Started by OU812, August 29, 2011, 03:30:00 PM

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MoHuka

Hi Tim,

These must be stupid questions since no one else asked but:

1.  What was the IT when you removed them from the smoker?
2.  Did you cold bath them when out of smoker?
3.  What kind and size of casing did you use?

I am new to the sausage game so apologize if these questions are basic

Thanks
MoSmoker

Tenpoint5

Quote from: MoHuka on December 02, 2013, 05:36:11 AM
Hi Tim,

These must be stupid questions since no one else asked but:

1.  What was the IT when you removed them from the smoker?
2.  Did you cold bath them when out of smoker?
3.  What kind and size of casing did you use?

I am new to the sausage game so apologize if these questions are basic

Thanks
IT 152
icebath
17 to 22mm
these are the norms
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

cobra6223

Hi MO 10.5 is right on..one thing I do some times is use a hot water bath. they still come out at 152  IT and you want to watch so they don't fat out by getting to hot. Good luck.