Gotta get busy for some snacks for the BBQ
Mix ready for the pepperoni/cheese.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/pepstx.jpg)
You dont need a CIA or rocket science cert to do this, its not that complicated.
Pepperoni mix in 80/20 gb
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/pepstx1.jpg)
Some ECA
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/pepstx2.jpg)
Cheese
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/pepstx3.jpg)
Ready for stuffing.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/pepstx4.jpg)
Clean area.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/pepstx5.jpg)
20mm smoked collagen casings.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/pepstx6.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/pepstx7.jpg)
PID running 130 thru 170. Not going with much smoke as the pepperoni has smoked paprika in it.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/pepstx8.jpg)
Looking good so far. Your own recipe?
Yup my own recipe.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/pepstx9.jpg)
Hog Dang! Them look good nuf to eat ;D ;D
Another batch for the done folder.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/pepstx12.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/pepstx13.jpg)
Bite into a Slim Jim
Quote from: BAM1 on May 08, 2013, 04:36:55 PM
Bite into a Slim Jim
Isn't that Snap into a Slim Jim? Once I get me one of them new stuffing horns I will be making more sticks again.
Not according to Randy Savage. Should have took mine home Sat. night
Quote from: BAM1 on May 08, 2013, 06:26:38 PM
Not according to Randy Savage. Should have took mine home Sat. night
I beg to differ! Even The Macho Man agrees!
http://m.youtube.com/#/watch?v=PXTagE7BtRU&desktop_uri=%2Fwatch%3Fv%3DPXTagE7BtRU
Never question Chris when it comes to the "Macho Man Randy Savage". I've seen the blanket throw over the back of his couch that commemorates the night that the Macho Man married Miss Elizabeth in the ring. It was a very special night for Chris. ;D
Don't ask him about it either. He gets very emotional about it. Can't talk about it to this day.
;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D
Sorry Chris, just too easy. ;)
I wish I had as much time as you to look up all these worthless facts. ;D ;D
Man they sure look good. I plan on making a batch with my 6 year old when I get home from work in a week.
They do look good. Haven't made any stuck myself in a while.
Sent from my iPhone 5 using Tapatalk
Lincoln logs
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/pepstx13-1.jpg)
Looks great as usual!
So what are you guys using to hang your pepperoni in the smoker? Are they just homemade or something you purchase?
Quote from: Thompsoncentre on May 16, 2013, 10:40:50 AM
So what are you guys using to hang your pepperoni in the smoker? Are they just homemade or something you purchase?
You can make your own out of hickory dowel or I use 1/2" Stainless tube from a commercial door down rod. You can buy the bell v rods which work well to keep the sausages from touching at butcher packer HERE (http://www.butcher-packer.com/index.php?main_page=index&cPath=31_208)
Thompson, people use a variety of home made and commercial smoke sticks to hang things for smoking. Simple hardwood dowels are very common. To keep them from rolling, a person might want to make some flat surfaces on either end. In the photos at the beginning of this post you can see NePa's stainless steel smoke sticks. I got mine like NePa's from Allied Kenco. They are shaped kind of like angle iron and you cut them down to fit you smoker. There is also a stainless style that is shaped more like a star. I don't know of any reason why you couldn't use aluminum angle from some place like Home Depot, if you wanted. I chose stainless because you can throw it in the dishwasher to clean and sanitize it. Dishwasher soap is caustic enough to cause a fair amount of oxidation on aluminum, so I don't like to put aluminum in the dishwasher. If you wanted stainless, you might be able to get some scrap stainless angle from a scrap metal recycler.
Looks Awesome Nepa. Question though, when you make those sticks, do you use the high temp cheese or just the regular stuff?
Quote from: Skishy on May 16, 2013, 05:31:11 PM
Looks Awesome Nepa. Question though, when you make those sticks, do you use the high temp cheese or just the regular stuff?
I use regular cheese. High temp cheese is coated in food grade creamed phosphate (not bad i just dont like it)
I use a 1/4x1/4" or 1/8x1/8 chopper to cube my cheese.
My 1/8" chopper
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/jchsss.jpg)
If you follow the low to high temps the regular cheese wont melt.
130
140
150
160
170
175
Here some sausage making in my RV
http://s868.photobucket.com/user/nepas1/slideshow/2013%20sausage?sort=3