I can't help myself....I have to try another Snack Stix recipe. :o
The players..list of ingrediants to follow.
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-24-12001.jpg)
Spices going for a spin.
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-24-12002.jpg)
Smells nice!
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-24-12003.jpg)
5 lbs of 85/15 GB
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-24-12004.jpg)
Everything all mixed in.
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-24-12005.jpg)
Onto the meat
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-24-12006.jpg)
Mixed in by hand.
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-24-12007.jpg)
Going in for an overnight rest in the frig.
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-24-12008.jpg)
BBL ;D
Off to am early start!! Do you always use the 85/15. I've been using 93/7 with good results. Might have to try that.
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Looking good Sam!
Out of the frig.
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-24-12012.jpg)
Decided to add some cheese to this too...
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-24-12013.jpg)
Some ECA mixed with a little water.
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-24-12014.jpg)
Mixed and ready to go..
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-24-12015.jpg)
A neat little Nepas trick...Crisco!
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-24-12011.jpg)
All stuffed and ready for smoke
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-24-12016.jpg)
In the box after preheating.
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-24-12017.jpg)
Rolling with Pecan pucks today.
Those are gonna be good for sure!!!
Blooming.
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-24-12019.jpg)
Better look.
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-24-12020.jpg)
Money shots for your veiwing pleasure. ;D
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-24-12022.jpg)
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-24-12021.jpg)
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-24-12023.jpg)
Into the bag for an overnight rest in the frig.
(http://i120.photobucket.com/albums/o164/sam3_album/misc2-24-12024.jpg)
I used extra sharp cheddar with this, in lieu of high temp cheese, and it came out fantastic!
I don't see these lasting long. 8)
Recipe coming shortly. Need a shower, drink and something to eat. Not neccessarily in that order though. ;D
Thanks for looking.
very nice job indeed, Looks excellent!!!
They look really good :)
I know what you mean by they don't last long ;)
Nice work. Those look fantastic.
Sent from my iPhone using Tapatalk
Looks great!
They look great and can't wait for the ingredient list.
Oh how did you like it with Pecan pucks?
Quote from: JZ on February 25, 2012, 02:59:53 PM
They look great and can't wait for the ingredient list.
Oh how did you like it with Pecan pucks?
Love love love the Pecan pucks!
So, here is what I did.
5lbs od 85/15 Ground Beef
1 cup of NFDM
2 Tbs Salt
1 Tbs Sugar
2 Tbs Paprika
1 tsp Cure #1
2 tsp Black Pepper
1 tsp Garlic powder
1 tsp Marjoram
1 tsp Nutmeg
1 tsp Ginger
1/2 tsp Cayenne
1 cup water
1/2 lb of extra sharp cheddar cheese
0.5 oz of ECA
1.5 at 130 degrees now smoke
1 hour with smoke at 140
1 hour with smoke at 150
1 hour no smoke at 160
170 no smoke to reach an IT of 152.
Bloom 2 hours and store in refrig overnight in paper bag to mellow.
NOTES:
I used 21 mm Collagen casings and they came out well. I want to use 19mm or 17mm for this recipe. I just dont have the tubes yet
Total time to reach 152IT was 4.5 hours with my Bradley OBS with the mods I did.
I used clear casings and smoked with Pecan. The color and flavor is off the charts!
I'm happy with these! ;D
Thanks for the recipe Sam - it is now bookmarked.
Great looking results, Sam!
Good color & texture!
Love those cheeezy stix with the SHARP cheddar :)
-Kevin
Nice stix Sam, like the color and the money shot is killer...
Yes Sir .....Some mighty fine looking stixs you got there.
Great job!
Nice job on the stix - Mighty Fine Indeed!
What is ECA???
Encapsulated citric acid :)
Nice work Sam. Were you happy with the taste?? They look good.
I got some in the bradley right now, I use 80/20 ground beef and pork sausage with pepper jack cheese. I hope they come out as good as yours.
Quote from: drunknimortal on September 02, 2012, 06:08:33 PM
I got some in the bradley right now, I use 80/20 ground beef and pork sausage with pepper jack cheese. I hope they come out as good as yours.
Nice! Looking forward to the results.
Mine can out tasting pretty good, not as pretty as yours. My buddy wants me to make some more like the slim Jim's you get in the store. I'm having trouble find a source for pigs lips, eye lashes and something call mechanical separated chicken.