The last batch went like hot cakes and the requests are comin in from every one.
Just like last time course ground hunks of meat, 60% deer 40% pork butt.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2220.jpg)
All mixed and ground through the 6MM plate.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2221.jpg)
The goodies.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2222.jpg)
Dump on the goodies and mix well
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2223.jpg)
All stuffed and racked at room temp for an hr or so, 74 of them bad boys. ::)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2224.jpg)
Then in the smoker for the magic to happin.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2226.jpg)
After the looooooooooooooong time in the hot box there ready to bloom.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2228.jpg)
After the bloom chuck em in the fridge for a couple days.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2229.jpg)
Dumped in the tote and ready to cut N package.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2268.jpg)
The cut.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2269.jpg)
N package.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2270.jpg)
Them babys are gooood. ;D
Really nice Curt, great presentation too, they really look great...
Those look awesome. I'm going to try some soon. If you don't mink my asking, what size/type casing did you use and what size stuffer tube? The smallest tube I have is 1/2 inch. I'm thinking I need a smaller one.
Thanks,
Tim
Oh yeah...
I could used a couple with my coffee right now!
Looking good Curt
Say would you happen to have the plans on your holding rack?
Say we could swap something.....EH
Great looking slim jims OU812!
Heck Yeah! great looking Slim Jims.
Nice job Curt, those should last till the weekend. ;) ;D
Nice!
looking at 'em makes me wonder why i've never given this project a try of my own.
Thanks guys.
Quote from: Tater on January 04, 2012, 08:26:58 PM
Those look awesome. I'm going to try some soon. If you don't mink my asking, what size/type casing did you use and what size stuffer tube? The smallest tube I have is 1/2 inch. I'm thinking I need a smaller one.
Thanks,
Tim
I used 18MM casings with an 7/16" stuffin tube.
Quote from: NePaSmoKer on January 05, 2012, 05:13:37 AM
Looking good Curt
Say would you happen to have the plans on your holding rack?
Say we could swap something.....EH
In my head. ;D
I'll draw up a blue print and make a post when I get the time.
Quote from: thirtydaZe on January 05, 2012, 09:14:33 AM
looking at 'em makes me wonder why i've never given this project a try of my own.
Go for it!
Got some Cheesy Pepper sticks in the fridge ready to package tonight. ;D
Wow, Curt.
You've given me NEW inspiration to make some stix!
Those came out great!
Question: coarse ground (6mm) versus fine ground (<4mm) the meats for stix? personal preference?
- Kevin
Quote from: Kevin A on January 05, 2012, 09:29:56 AM
Wow, Curt.
You've given me NEW inspiration to make some stix!
Those came out great!
Question: coarse ground (6mm) versus fine ground (<4mm) the meats for stix? personal preference?
- Kevin
I do the coarse grind with a 10MM plate (3/8") and fine grind is a 6MM plate (1/4")
The 4MM is a 3/16" plate, I use that one for doin hot dogs. ;D