Wasn't planning on doing this tonight, but after seeing NePaSmoker's mix, I decided to do up a batch myself.
I pulled out 5lbs of ground sirloin and went at it.
The Culprits
(http://i1087.photobucket.com/albums/j466/kickedback1/IMG_20111025_171742.jpg)
The Mix
(http://i1087.photobucket.com/albums/j466/kickedback1/IMG_20111025_174028.jpg)
The Lineup: 6 racks
(http://i1087.photobucket.com/albums/j466/kickedback1/IMG_20111025_181822.jpg)
The Smoke
(http://i1087.photobucket.com/albums/j466/kickedback1/IMG_20111025_193656.jpg)
In the OBS right now with 2 hours of Mesquite rolling.
Nice
Shipshewana Indiana ;D
Yep, about 20 minutes away. They have a great meat and cheese store down there that's given me some good ideas to try. They have a Jalapeno Jack ring bologna that I want to try add duplicate. Any suggestions?
Dang that is going to be good. I got the hot sticks package from Rick so I was going to use the cotton bags I got also from Rick. Thanks again Rick. I went to get my new grinder out and could not find the handle or the griner plates. I think it is buried under my daughters stuff when she move back home after only being gone for one month. So I was pissed cause I can't lift the stuff on my own and I don;t have any help right now. Into the freezer with the pork shoulder. razzafrazzadirtyrotten!@#$%%%&&^&^&*(*(.
What are the cotton bags for?
You stuff your sausage mix in the bags and then smoke it like a normal sausage. Nepas is the one who brought these to light. Of course when I saw his I realized I had seen this before but I didn't know what I was seeing. I bought one that had been dipped in wax after it had cured and smoked. It was awesome.
Ok, Got it, Thanks.
Here's the final result. Got some good comments at work on this batch today.
(http://i1087.photobucket.com/albums/j466/kickedback1/DSC04677.jpg)
Looks darn good to me, I gotta hankerin for a hunk of beef now ;D
Ooooo, I would marry a plate of that. ;D ;D