Back to making some sticks after a few months of on the road time.
My mix for 5 lbs of sticks.
1 t cure #1
1 t liq smoke, yeah i know the sticks will be in my smoker.
4 oz seasoning mix
Mix the cure with 4 T distilled water for better incorporation into the meat. Add liq smoke and seasoning.
(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/dsstk.jpg)
Got my 19mm smoked collagen casings in the fridge being conditioned.
My 5 lbs mixed and going in the fridge for stuffing/smoking tomorrow.
(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/dsstk1.jpg)
Do you always keep your casings in the frig?
Quote from: watchdog56 on January 01, 2014, 09:24:11 AM
Do you always keep your casings in the frig?
Vac sealed and in the fridge. When im ready for stuffing i open the vac bag and let the collagen get conditioned.
Looks good so far, nice start to the year. I'm going to make my first attempt at sausage soon.
Sorry late start.
Stuffed.
(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/14sj.jpg)
Smoking
(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/14sj1.jpg)
Is it beef, pork or a combination? Those are looking good.
Looks good as always Rick
I see I forgot to take my sausage hanger out of the 4 rack when we traded!!
Good looking sticks Rick. You'll have the new neighbors flocking in soon. :)
So there i was in the 4th hour of the slim jims and *POOF*
My PID goes out, Just had it repaired in May of 2013. So need less to say i had to do what i dont like and break out the roaster and finish in hot water. I later gave them some cold smoke for a few hours. And no it not my 750w element that made it go out.
(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/14ss4.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/14ss3.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/14ss2.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/14ss1.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/14ss.jpg)
Looks good as always Rick
Very nice, Rick. Don't you get tired of making perfect sausage all the time?