Well sorta semi dry using cure #1 and TSM mix.
For 5 lbs of 80/20 GB sticks
6 Tb of the SM mix
1 cup distilled water
1 t cure 1
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/smd.jpg)
Mix together and let marry up. Get the smoker pre heated to 130 and ready to mix, stuff, smoke.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/smd1.jpg)
Mixed and ready to stuff.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/smd2.jpg)
Stuffing 18mm Mahogany collagen.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/smd3.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/smd4.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/smd5.jpg)
Whoever said you cant hang collagen is full of carp :o
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/smd6.jpg)
BBL
So what makes them semi dry? Looks great as usual!
Quote from: SiFumar on May 06, 2012, 02:26:50 PM
So what makes them semi dry? Looks great as usual!
I think its just the name because they dont taste dry. Now if would have used cure 2 they would be dry.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sdsj.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sdsj6.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sdsj7.jpg)
Nice Rick, we haven't made sticks for awhile I think it's time...
They sure don't look dry! They look soooo good!
Nice sticks Rick. Anything you would add to it or is it good right out of the canister?
Those are nice sticks