Did up some salami for one of Taby's friends birthday this weekend.
First the grind, I aint going to bet who can tell which one is the deer cause I always loose.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Nov07_0003.jpg)
Stuffed and ready for a night in the fridge. These are 5 lb casings.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Nov07_0005.jpg)
What I had left in the stuffer and horn I put in the jerky cannon and used my JT custom 7/16" tube that worked great on the cannon.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Nov07_0007.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Nov07_0004.jpg)
In the morning put these in the smoker at 130 F for 1 hr then bumped the temp up to 150 F and started the smoke, 4 Pecan after the smoke bumped the temp up to 170 F and held it there till the IT hit 155 F
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Nov08_0010.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Nov09_0001.jpg)
After a couple days in the fridge to let every one get to know each other, I need to get a camera, these pictures are from my phone.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/Nov10_0003.jpg)
OU, If the pictures were any better I wouldn't be able to stand it.
Looks great.
Looks good
Looks great OU. Love a good cotto! ;D
OU.looks good to but never done that ???
seemore
Whoops
Just to let everyone know it was 4 hr Pecan not 4 pucks. I suck at typing.
Having some right now on a Ritz, everything goes better on a Ritz.
I'll send my sexytary over to give you a typing lesson. She also knows how to tie all kinda of knots with a rope.
Quote from: classicrockgriller on November 12, 2009, 08:43:27 AM
I'll send my sexytary over to give you a typing lesson. She also knows how to tie all kinda of knots with a rope.
My kind of girl :o
But can she tie a knot with a cherry stem with her tongue?