Well the Academy here never has $h!t. Either online purchases or a stop by Bass Pro Shops 35 miles away when I can.
Was advised by OB1 Kanoby
(Jedi Master of the forum) :D that I could use any seasoning that I might have in hand that I like. Zack's Hickory it is. We'll see how they come out.
Zack's Hickory
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The Cure
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New toy. 11LB capacity scale. Read in LB, oz. and grams. Good enough for me. Walmart special.
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97/3 GB with jalapeños and cure
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Cheese on stand-by. Cheddar cut up by me. No high temp unless it's purchase online.
(http://img.tapatalk.com/4c1f4313-8409-ce44.jpg)
Cheese folded in the mix
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Hey don't laugh, it's all I got.
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Chugging along nicely. No jams or blow outs.
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5lbs later
(http://img.tapatalk.com/4c1f4313-8535-ec8f.jpg)
Going in the Bradley tomorrow morning. Will post pics later of the action. Hope y'all enjoy the pics.
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Nice work and it looks Yummy.
I gotta try sticks soon.
The jalapeño is a nice addition. Those should be good.
Looks awesome...hey...all I have is a Kitchen Aid but you can make killer sausage with anything...
That should be pretty Darn Good!!!
Sticks are hanging and temp is holding good on dryings cycle. Got some Pecan waiting to go in.
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La Quinta- my mom has one of those she has had for ages and it's still going strong. She also has an Oster brand blender thats about 30 years old with next to nothing watt rating compared to the new ones and it still blends anything she puts in it.
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Hog Dang! I'm a thinin them are going to be good.
Dang! that looks good Mike.
Jalapeno & Cheese.... Niiiiiiice!
Nice looking stix.
Don't feel bad all I have is my Jerky gun also.
Looks good Mike! I'm using Pecan today as well.
Looks like your fan mod is holding pretty even temps on the bottom and the top.
Pics. Just because. :)
Puck savers over Pecan
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Smoke rolling
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Coming along. Disregard the new looking piece of wood, it's the first time it's been in the smoker for hanging sticks :D.
(http://img.tapatalk.com/4c1f4313-2924-c08f.jpg)
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Stick are done. Almost forgot. Gonna let them sit then cut up and bag in paper bags
(http://img.tapatalk.com/4c1f4313-8685-65a8.jpg)
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Well done Mike, yep let sit and bag them and vac seal them, ya done real good partner...
Those looke excellent!!!
How much hickory rub did you use?
Quote from: smoke em if you got em on February 19, 2012, 06:17:52 PM
How much hickory rub did you use?
6 tablespoons
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Well done Mike..... bag, cut and seal. See you back here tomorrow!
Just saying that even us old gals can cook!!! Honestly they look great...really great... :)
Well I snuck out one stick to try out at work. It went beyond my expectations. Nice balance of flavors. I made a small patty yesterday morning with some I had left and I wasnt too sure about the outcome. Taste 10 times different after the smoke hits them and sets in overnight.
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Them there sticks look gooood.
Funny how a couple days in the fridge makes them taste better aint it.
I always wait 48 hr before tasting any sausage I make. ::)
Nice job Mike
Looks great.... How did the scale work I saw that one at Wally world and almost grabbed it but wasn't sure how accurate it was..... I can't Waite to make some sticks, waiting on the stuffer hopefully this week...
Quote from: hybridcx on February 20, 2012, 10:39:07 PM
Looks great.... How did the scale work I saw that one at Wally world and almost grabbed it but wasn't sure how accurate it was..... I can't Waite to make some sticks, waiting on the stuffer hopefully this week...
Works like a champ. No complaints.
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