Time for some Pepper sticks just for me, mix the cure in 1 cup of distilled water then mix in the seasonings
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3806.jpg)
Add 1 Tbl ground jalapeno
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3807.jpg)
Mix that up and taste,,,,,,,,,,,needs more,,,,,,,add another Tbl
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3808.jpg)
Time for the meat, 7 1/2 lb deer, 2 1/2 lb pork butt and 2 lb beef chuck coarse ground and allmost froze
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3809.jpg)
Ready for the grinder
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3810.jpg)
Lookin gooood
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3812.jpg)
Mix in the seasonings and do a taste test,,,,,,,,,,,,needs more jalapeno
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3813.jpg)
Ready to stuff
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3814.jpg)
Got 84 of these babys
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3817.jpg)
In the smoker and ready!
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3819.jpg)
And whats left in the stuffer
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3820.jpg)
After 11 hr of rotating top to bottom/front to back we got this
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3821.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3822.jpg)
And the stuffer pattie
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3823.jpg)
All packaged and ready for,,,,,,,,,,,,,,what ever
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3824.jpg)
Oh YA,,,,,,,,,,the money shot
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_3825.jpg)
Now THATS what I talkin about!
Hog Dang Curt them look good. USPS delivers to South FL and if you gets them out by Monday I will have them before Christmas ::)
Nice job. 11 hours in the smoker..... that's how I like them best. Also dig the way you freeze the ground meat and slice before regrinding. Thanks for the pics.
Those look fantastic! ;D
Nice Job Curt, I bet them are Tasty !
Oh man, they look great!!!
Sure does, right up my alley!
Hey Curt! Those sticks look fantastic. I just ordered some mix from Frisco to make some Venison Bacon....can't wait for the holidays.
Quote from: smokeitall on December 16, 2012, 06:30:33 PM
Hey Curt! Those sticks look fantastic. I just ordered some mix from Frisco to make some Venison Bacon....can't wait for the holidays.
Cant wait to see and here how your Venison Bacon turns out
Quote from: smokeitall on December 16, 2012, 06:30:33 PM
Hey Curt! Those sticks look fantastic. I just ordered some mix from Frisco to make some Venison Bacon....can't wait for the holidays.
Excellent stuff. Even the wife loved it.
Shazamm!
Nice sticks Curt
Quote from: OU812 on December 16, 2012, 06:36:00 PM
Quote from: smokeitall on December 16, 2012, 06:30:33 PM
Hey Curt! Those sticks look fantastic. I just ordered some mix from Frisco to make some Venison Bacon....can't wait for the holidays.
Cant wait to see and here how your Venison Bacon turns out
I hope to have a couple days over the holidays to show make it and show it off. I have tried Curleys a few times and I am curious to how Frisco will compare.
Thanks for taking the time to post, I just ordered a grinder and can't wait to do some! Posts like yours help us newbies!! Enjoy those, and Happy Holidays!!
Wow that's a load of sticks. I like the way you staggered them from one rack to the next. I bet that really helps with the smoke and heat circulation. Great idea and nice looking sticks. Enjoy.
Dang Curt, those look great! Seriously good.
Thanks guys,,,,,,,,,,just right on the jalapeno,,,,,,,,kinda sneaks up on ya
Thats about Tabys limit on the heat,,,,first time Ive herd her say WHEU in a while ;D
Momma anit even comin close to these babys,,,,,,,,,,there all mine! :P
Curious as to your smoking profile? What temps for how long. Those look great.
Good looking sticks Curt. So how long will this batch last. What is the best way to make the collagen casings keep their snap?
KC
Curt those look awesome!!!!! Did you add racks to your smoker?
John
Quote from: LndShrk on December 17, 2012, 06:31:12 PM
Curious as to your smoking profile? What temps for how long. Those look great.
After mixing in the seasonings cover and let sit at room temp wile I get every thing ready
Warm up the smokers to 160 F, you will loose allot of heat wile loading, this way every thing in the smoker has more carry over heat, got 2 bricks in mine
Stuff, cut to length, organize on racks, place racks on my rack holder upper and allow to come to room temp, my processing room temp is 64 F
Put racks in smoker, turn smoker temp down to 110 F, vent stuck wide open
One hr later start smoke and raise temp to 120 F, I did 3 hr Pecan on these
One hr later raise the temp to 130 F
One hr later raise temp to 140 F
One hr later dump and refill water pan with HOT water and raise the temp to 150 F and rotate the racks top to bottom/front to back. This batch the bottom 3 racks took on color so they went on top and the 3 on the top went in there place
One hr later raise the temp to 160 F and do the rotate thing, the ones with the most color go on top and the ones with the least go on the bottom
One hr later raise temp to 170 F and do the rotate thing
Keeping the temp at 170 F do the rotate thing every hr till there done, IT of 152 F
When there done place racks on the rack holder upper and allow to cool and bloom, i use a fan to speed up the cooling and give the casing that "snap" when ya bite into them
Have fun!
O
Quote from: pikeman_95 on December 17, 2012, 07:59:36 PM
Good looking sticks Curt. So how long will this batch last. What is the best way to make the collagen casings keep their snap?
KC
If I pace my self and dont share theyll last a month or 2 ;D
I find if ya keep them in a paper bag rolled up in the fridge wile your snacking on em they snap every time
Quote from: Consooger on December 18, 2012, 01:08:35 PM
Curt those look awesome!!!!! Did you add racks to your smoker?
John
Yep!
Thats a 18 rack Bradley now ;D
All them different slots really come in handy when your smokin all different sizes of stuff
WOW!