Butts....heavy fat cap. :o
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-18-12002.jpg)
This is Kevin's recipe. I followed it to a tee.....
http://forum.bradleysmoker.com/index.php?topic=27020.0
Mixed and resting overnight.
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-18-12009.jpg)
Gonna add the cheese and ECA and stuff in the AM.
Nighty nite. ;D
Sam
Looks good but did you add the eca already?
Quote from: NePaSmoKer on February 18, 2012, 06:33:16 PM
Sam
Looks good but did you add the eca already?
No I didn't. Going to mix the ECA and cheese tomorrow morning, stuff and fire them up in the up in the OBS.
Where's the rest of the pics :D.
Off to a good start. See ya tomorrow.
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Looking good!
Hands on hips with foot tapping.......well.....you got them stuffed yet? We wanta see ;D
C'mon now. Got mine cut and hanging hanging already. :D
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Out of the frig.
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-19-12001.jpg)
Say Cheese! I also added the ECA now as well.
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-19-12002.jpg)
All mixed up.
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-19-12003.jpg)
Here we go..
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-19-12004.jpg)
24 sticks total.
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-19-12005.jpg)
Full House!! ;D
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-19-12006.jpg)
Drying right now. Smoke should start rolling soon.
Cool, did you get them all in the smoker or are you doing two loads?
Very nice.
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Quote from: Keymaster on February 19, 2012, 06:52:33 AM
Cool, did you get them all in the smoker or are you doing two loads?
Got them all in. I'm putting the new mods to the test. ;D
Looking good Sam!
Quick question - where did you purchase the encapsulated citric acid?
I was going to get it from Sausage Maker(3 oz. / 9.99) but found it at Butcher & Packer(1 lb / $8.50). Only bad here - ordered Thursday 2/16 and still not shipped.
Quote from: SouthernSmoked on February 19, 2012, 07:41:16 AM
Looking good Sam!
Quick question - where did you purchase the encapsulated citric acid?
I was going to get it from Sausage Maker(3 oz. / 9.99) but found it at Butcher & Packer(1 lb / $8.50). Only bad here - ordered Thursday 2/16 and still not shipped.
I bought it from The Sausage Maker, along with a bunch of other things at the time.
Quote from: Sam3 on February 19, 2012, 07:48:06 AM
Quote from: SouthernSmoked on February 19, 2012, 07:41:16 AM
Looking good Sam!
Quick question - where did you purchase the encapsulated citric acid?
I was going to get it from Sausage Maker(3 oz. / 9.99) but found it at Butcher & Packer(1 lb / $8.50). Only bad here - ordered Thursday 2/16 and still not shipped.
I bought it from The Sausage Maker, along with a bunch of other things at the time.
What's the ECA do.
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Here is what I found the other day when ordering this product.......
The main ingredient used when a person wants a fermented sausage flavor.
When used correctly, it is almost impossible to tell if the sausage was manufactured by fermentation or by the use of this product.
There is no need to worry about processing under special conditions just add to meat at end of the mixing process (making sure that you do not grind meat again), mix, stuff, and cook.
You will make wonderful salami, summer, and snack sausages without the trouble.
Quote from: mikecorn.1 on February 19, 2012, 08:10:48 AM
What's the ECA do.
Tang........
(http://3.bp.blogspot.com/_xNO59OxlB8I/R1SyJ4Uxc6I/AAAAAAAABWk/FYPSgtRJ0lw/s1600-R/Tang.jpg)
Ok, so I mentioned I did some mods on the OBS and was expecting reaching an IT of 154 a lot quicker. Well....they're done. 4 hours total.
I ran out to run some errands once the IT went past 141. I was only gone an hour and when I checked the Auber, it was 158.
I grabbed the Thermapen and checked different links and had the same readings.
They have great color and are blooming now. I'll post a few pics in a little bit.
Still can't believe it only took 4 hours. The fan and 900watt element made all the difference.
Cool. Pics?
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Wow,Guess its time to add a fan, I went 8+ hours on 4 pounds of sticks yesterday.
Quote from: Keymaster on February 19, 2012, 11:44:36 AM
Wow,Guess its time to add a fan, I went 8+ hours on 4 pounds of sticks yesterday.
My fan should be here this week. Cant see using the smoker/proofer for just 5 lbs.
Here they are blooming.
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-19-12007.jpg)
Close up.
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-19-12008.jpg)
This was in the back left corner. The bottom of the stick burnt.
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-19-12009.jpg)
Money shots.
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-19-12011.jpg)
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-19-12012.jpg)
Going to bag them and let sit overnight. I'll cut them up tomorrow and take a few more pics before they go in the freezer.
looking good.
Some of those stix and a cold drink would hit the spot.
Sticks look good Sam
Here some cold drink to go with em.
(http://i868.photobucket.com/albums/ab242/nepas1/bjoutlet/sebrew.jpg)
Them are looking good.
A few more...
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-19-12013.jpg)
Bag 'O Sticks!
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-19-12014.jpg)
Nice bag
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