Going with some all beef Kabanosy this time 80/20
Mixed the cure with 4 T distilled water and added to the meat, mixing by hand.
Took the remainder of the dry and put it through the spice mill and added to the meat.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/abk1.jpg)
Mixed by hand as to not get the meat warm. Into a zip lock and fridge cuz its to late to smoke tonight. Oak for the smoke tomorrow.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/abk2.jpg)
Poke or beef or a combo
2,20 lb
3 t non iodized salt
1/2 t cure 1 or 2.5g
1 t fresh ground black pepper or 2.0g
1/5 t sugar or 1.0g
1/2 t nutmeg or 1.0g
1/2 t caraway seed or 1.0g
1/4 cup cold distilled water.
sheep casings. im going collagen with these.
Don't you want to move out west agin? I could use you as a neighbor!
Quote from: SiFumar on February 03, 2013, 04:46:06 PM
Don't you want to move out west agin? I could use you as a neighbor!
Did the desert living for 30 years, dont want no moe of it, its like the snow stuff.....yuck
Kabanos stuffed in collagen 18mm and twisted.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/abk3.jpg)
few on a rack too.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/abk4.jpg)
WHOA
You sure do have allot of pucks in there. Yeah i know aint it great.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/abk5.jpg)
Good start Rick. I wish my smoking day temp said 51*F like yours ::)
Heres mine today. Notice the wind chill here.
(https://lh3.googleusercontent.com/-mOoeCpelrmE/UQ_rFgxNOrI/AAAAAAAAFGg/5DNT-olOezM/s624/Untitled-2.jpg)
Quote from: devo on February 04, 2013, 09:47:08 AM
Good start Rick. I wish my smoking day temp said 51*F like yours ::)
Heres mine today. Notice the wind chill here.
(https://lh3.googleusercontent.com/-mOoeCpelrmE/UQ_rFgxNOrI/AAAAAAAAFGg/5DNT-olOezM/s624/Untitled-2.jpg)
I call that "stay inside and drink whiskey" weather
Quote from: GusRobin on February 04, 2013, 11:15:03 AM
Quote from: devo on February 04, 2013, 09:47:08 AM
Good start Rick. I wish my smoking day temp said 51*F like yours ::)
Heres mine today. Notice the wind chill here.
(https://lh3.googleusercontent.com/-mOoeCpelrmE/UQ_rFgxNOrI/AAAAAAAAFGg/5DNT-olOezM/s624/Untitled-2.jpg)
I call that "stay inside and drink whiskey" weather
Yes I agree but thats when I drink a bottle and tell everyone off just to keep them in line...works for me ;D ;D ;D ;D
My boss always said "it is what it is"
Quote from: devo on February 04, 2013, 11:59:27 AM
Quote from: GusRobin on February 04, 2013, 11:15:03 AM
Quote from: devo on February 04, 2013, 09:47:08 AM
Good start Rick. I wish my smoking day temp said 51*F like yours ::)
Heres mine today. Notice the wind chill here.
(https://lh3.googleusercontent.com/-mOoeCpelrmE/UQ_rFgxNOrI/AAAAAAAAFGg/5DNT-olOezM/s624/Untitled-2.jpg)
I call that "stay inside and drink whiskey" weather
Yes I agree but thats when I drink a bottle and tell everyone off just to keep them in line...works for me ;D ;D ;D ;D
My boss always said "it is what it is"
I call your weather. Better you than me.
(http://i868.photobucket.com/albums/ab242/nepas1/5day4me.jpg)
Day 2
Cold smoke.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/ABK7.jpg)