Ok the bbq sticks all look good so i'm jumpin in with some.
5 lbs worth.
Breaking into my MC bbq seasoning.
Adding 6 Tbs to 1 cup distilled water.
1 level tsp cure 1 in the water
1 Tbs corn starch.....yeah ;D
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01399.jpg)
Get this all mixed up good and let stand for 15 mins to marryup
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01401.jpg)
All meat mixed and going in the fridge covered. No not so the cure will work, Cure will work regardless if you fridge or not. Just not enough time today.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01403.jpg)
Aww man, work blocks the pics. I guess I'll have to wait until I get home to see.
I do have a question though. Why distilled water?
Quote from: wyrman on February 15, 2012, 08:27:24 AM
Aww man, work blocks the pics. I guess I'll have to wait until I get home to see.
I do have a question though. Why distilled water?
Do you have a smartphone? I got the app called tapatalk, works great. I rarely ever view the forum on the computer anymore. I even take my pics with the phone and upload them right to the forum.
One question to add to the previous. Whats the corn starch for/do? Just trying to get learned on the art of the stick making. ;D
Quote from: mikecorn.1 on February 15, 2012, 09:09:10 AM
One question to add to the previous. Whats the corn starch for/do? Just trying to get learned on the art of the stick making. ;D
Yeah i use Tapatalk when i'm out and about.
The corn starch?.....YIKES....Secret
Quote from: NePaSmoKer on February 15, 2012, 09:54:07 AM
Quote from: mikecorn.1 on February 15, 2012, 09:09:10 AM
One question to add to the previous. Whats the corn starch for/do? Just trying to get learned on the art of the stick making. ;D
Yeah i use Tapatalk when i'm out and about.
The corn starch?.....YIKES....Secret
Uh oh. SEEEEECRET. :D. Only thing I can think of with my limited knowledge and I do mean limited :D, is that it might be a binder for the meat. ( ) yes ( ) no ( ) no comment :D
Sent from my iPhone using Tapatalk
Guess i gotta give mine some stuff time.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01410.jpg)
Quote from: mikecorn.1 on February 15, 2012, 10:27:04 AM
Quote from: NePaSmoKer on February 15, 2012, 09:54:07 AM
Quote from: mikecorn.1 on February 15, 2012, 09:09:10 AM
One question to add to the previous. Whats the corn starch for/do? Just trying to get learned on the art of the stick making. ;D
Yeah i use Tapatalk when i'm out and about.
The corn starch?.....YIKES....Secret
Uh oh. SEEEEECRET. :D. Only thing I can think of with my limited knowledge and I do mean limited :D, is that it might be a binder for the meat. (SY ) yes ( ) no ( ) no comment :D
SY=Sorta Yes
Sent from my iPhone using Tapatalk
So, why distilled water? Is that a secret too? lol I'm ok if it is, not that big of a deal, just curious. I've been useing amber ale instead of water lately.
As far as smart phones go, I have a droid, however............. my work is in the middle of a big DOE site and we get cell service but our data out here is terrible at best.
I can see the images from the taptalk posts on my work though.
Quote from: wyrman on February 15, 2012, 11:41:45 AM
So, why distilled water? Is that a secret too? lol I'm ok if it is, not that big of a deal, just curious. I've been useing amber ale instead of water lately.
As far as smart phones go, I have a droid, however............. my work is in the middle of a big DOE site and we get cell service but our data out here is terrible at best.
I can see the images from the taptalk posts on my work though.
No secret there.
Distilled is better than tap water. Or if your house has a filter or fridge filter that will work to. Tap here is really with chlorine.
Oh that makes sense. We have very good well water.
Quote from: wyrman on February 15, 2012, 12:37:31 PM
Oh that makes sense. We have very good well water.
I had good well water back up in PA to.
Looks good! Been trying a recipe here for a while now for BBQ sticks. Still not there yet. Bet those will be great.
Stuffing with the Weston 7 lb and into 17mm casins.
Ready to start.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01420.jpg)
Do yourself and the O ring a favor. Crisco the O ring. You wont taste a thing.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01423.jpg)
Pro of the Weston. It will hold 1 1/4 lb more than my 5lb LEM. I will con the Weston later.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01422.jpg)
The small Weston tube will work with the 17mm. Its tight but they do go on.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01424.jpg)
Tied ends. I get PMs asking why do i tie the ends and sometimes make tied lengths? Cuz that's what i like to do. Think outside the book.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01424.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01425.jpg)
Here starting to stuff.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01427.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01426.jpg)
I like to tie the bend that goes over the SS bell.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01428.jpg)
All stuffed, now into the 6 rack.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01430.jpg)
6 Rack with PID starting at 130 ramping to 170 until done.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01433.jpg)
Ok Cons of the Weston
Hate the O ring set up on the piston.
Dont like the handle on the gear spline shaft not being able to secure it
Weston dont make motors for the 7lb...Or they say they dont?
Dont like the large elbow at the bottom of the canister because it leaves meat in there. Dont wanna break out the LEM or shooters for less than 1/4 lb to stuff so i just clean and toss the meat.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01434.jpg)
I bought one of the horizontal stuffers from Cabelas because there was supposed to be less meat "lost" in the tube. It appears to be true. The main barrel is virtually empty when I reach the end. Usually only the a small amount left in the tube, and if the tube isn't too small, I can get it all out and make a patty and cook it in a pan.
The only problem I have is that the horizontal stuffer takes up a lot of counter space while in use.
Art
Hey Rick, I have the 11# Weston however mine came with plastic horns, just wondering if you hand made thos metal ones or where you got them at as I don't really like the plastic ones.
Thanks Tim
Quote from: cobra6223 on February 16, 2012, 08:34:09 AM
Hey Rick, I have the 11# Weston however mine came with plastic horns, just wondering if you hand made thos metal ones or where you got them at as I don't really like the plastic ones.
Thanks Tim
Tim
Mine came with 4 sizes of metal tubes
Bout 1.5 hours yet to go.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01437.jpg)
Those are looking nice.
Sent from my iPhone using Tapatalk
Weston con #2 :-[ Don't let go of the handle under pressure, Ask me how I know? :-[
Got em done and blooming.
Going to star bucks for java.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01438.jpg)
rick those look great
seemore
NICE! 8)
Getting ready for cutting and vac bag.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01444.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01445.jpg)
Just about all the same length.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01446.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01447.jpg)
Close up $ shot. My daughter bought me a new digital slr (not here yet) so my pics will be better.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01450.jpg)
All in 1 vac bag cuz where these are going they wont last long. The ends and loops are mine for snacking on.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01451.jpg)
Them sticks look great!
Makes me wanna do up some A-1 sticks again.
I lube up my O ring before putting it on, makes it easier to take off. ;D
A1 sticks sound good. Really pleased with the MC BBQ rub in the sticks.
My wife asked me what was in em.....Secret cant tell ya :o
You got recipe for the A1?
Quote from: NePaSmoKer on February 17, 2012, 09:44:47 AM
A1 sticks sound good. Really pleased with the MC BBQ rub in the sticks.
My wife asked me what was in em.....Secret cant tell ya :o
You got recipe for the A1?
Sorta. ;D
http://forum.bradleysmoker.com/index.php?topic=20582.0
Nepa,
I never toss any leftover meat. I add some seasonings and make some interesting jerky.
Lophole
Quote from: lophole on February 17, 2012, 06:49:27 PM
Nepa,
I never toss any leftover meat. I add some seasonings and make some interesting jerky.
Lophole
That tiny bit of meat aint no big deal for me.