Got 2 chubs of summer sausage going. Hade my 2 grandaughters helping.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF6615.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF6618.jpg)
Its nice to have helpers ;D
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF6619.jpg)
Them is the best kind of helpers. learning the next generation how to do it right.
nepas, you have some mighty cute Help there.
That is something they will remember ...... FOREVER!
How many 100 questions did you answer? ;D
Quote from: classicrockgriller on June 21, 2010, 08:18:23 AM
nepas, you have some mighty cute Help there.
That is something they will remember ...... FOREVER!
How many 100 questions did you answer? ;D
I got like 105 questions ;D
cute grand daughters, chubs look good as well, keep up the good work
Those girls do nice work.
Good helps hard to find...I think you should keep'em!
Startin em young Nepas!
They are too cute :)
Carolyn
Yeah they are good girls. The oldest is my Army daughters/daughter.
Got the SS hanging now.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF6631.jpg)
:)
Man you do nice work.
Quote from: watchdog56 on June 22, 2010, 08:23:33 AM
Man you do nice work.
TY watchdog
Here is the stall (IT) of the sausage at 136* ;D
Smoke gen off, PID Running at 165*
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF6638.jpg)
Nepas, what is your SS recipe and what wood and how long?
Quote from: DTAggie on June 22, 2010, 12:00:35 PM
Nepas, what is your SS recipe and what wood and how long?
These chubs are Con Yeager SS mix. I add crushed red pepper and some fermento to the mix to give it a kickyzing. The wood i use is either hickory, sassafras or apple. Hickory was used with these chubs. Start at a temp of 140* and PID it to 175*
Cooled and blooming now.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF6642.jpg)
Hey Rick
How much fermento do you add.
Thanks
Lump
Quote from: lumpy on June 22, 2010, 03:52:22 PM
Hey Rick
How much fermento do you add.
Thanks
Lump
Lump
I use 3 1/2 to 4 1/2 oz to 5 lbs of meat depending on how tangy i want it. Thats dry oz.
Thanks NePaS, what kind of meat and what is a good price for the meat?
Quote from: DTAggie on June 22, 2010, 08:46:55 PM
Thanks NePaS, what kind of meat and what is a good price for the meat?
If you dont grind the meat you can use 80/20 GB. Here it is $1.79 lb