Got 5 lbs of meat ready for stuffing snack sticks in the morning. Going into 19mm casings. 1 hr at 150* no smoke then 160* 1 hr with smoke, then 1 hr at 175* no smoke hanging.
90% lean GB with 1 lb pork.
Cure added, powdered milk, salt, pepper, garlic, dextrose, powdered teriyaki and a little bit of sausage tang for an extra bite ;D
(http://i123.photobucket.com/albums/o290/stlthy1/PICT0236.jpg)
nepas
Mmmm.... I think I can smell it NePas! ;D
Mike
Mike, you can have the smell, I want a shipment!!
Sounds really nice Nepas (http://i149.photobucket.com/albums/s62/Gitster59/Big-Thumbs-Up.gif)
You have so many nice recipes, do you have them all written down?, or can you just do them from memory?
LilSmoker (http://i149.photobucket.com/albums/s62/Gitster59/Tip-Hat.gif)
Quote from: LilSmoker on September 12, 2007, 11:05:39 PM
Sounds really nice Nepas (http://i149.photobucket.com/albums/s62/Gitster59/Big-Thumbs-Up.gif)
You have so many nice recipes, do you have them all written down?, or can you just do them from memory?
LilSmoker (http://i149.photobucket.com/albums/s62/Gitster59/Tip-Hat.gif)
Lil
I been smoking stuff since i was 17, so thats uhhh 30 years ;D . most i have in my head but i do have some on my jump drive.
nepas
These are 19mm collagen casings so they are good size snack sticks.
(http://i123.photobucket.com/albums/o290/stlthy1/PICT0239.jpg)
nepas
Those look awesome! I never used collagen casings...are they easier to work with the hog/lamb..etc.? Also, where do you buy them? On line?
La Quinta,
They are easy to work with, since they are very uniform. However, they are not quite as tender as a natural casing. I get mine from the Sausage Maker. www.sausagemaker.com
Arcs_n_Sparks
Quote from: La Quinta on September 13, 2007, 12:33:17 PM
Those look awesome! I never used collagen casings...are they easier to work with the hog/lamb..etc.? Also, where do you buy them? On line?
I get em from my work. Hog/Lamb casings are not as good for snack sticks IMHO. Hog/Lamb are good for brats, polish, chorizo, breakfast, italian kinds os sausages.
nepas
All done rinsed with cold water ready for the fridge. I slipped up and didnt pay attention to the last hr and burnt the ends some, but they still taste good.
(http://i123.photobucket.com/albums/o290/stlthy1/PICT0241.jpg)
nepas
Looking good NePas. I see you list dextrose in your recipe. What exactly does that do? Act as a binder?
Dextrose is a sugar...I believe made from/with corn (could be wrong on that).
You did it again NePaS. ;) :D
Nice looking Nepa.
Not to get off topic but when Ann saw the controllers on the side of your smoker she started laughing. She said it looked like some of mine and she swears I let Frankenstein charge up on it at night. :D Man she just don't understand we need all this stuff (and more) to do this right. ;D
Quote from: rbentle2 on September 13, 2007, 01:52:46 PM
Looking good NePas. I see you list dextrose in your recipe. What exactly does that do? Act as a binder?
Dextrose: Helps reduce nitrate to nitrite as meats are cured. Used to counteract salt in brines. Dextrose assists fermentation, which gives the desired tang of flavor.
Thanks
nepas
Quote from: iceman on September 13, 2007, 04:23:58 PM
Nice looking Nepa.
Not to get off topic but when Ann saw the controllers on the side of your smoker she started laughing. She said it looked like some of mine and she swears I let Frankenstein charge up on it at night. :D Man she just don't understand we need all this stuff (and more) to do this right. ;D
Thanks ice.. I need to get all my wires in order, guess i just get lazy and to eager to smoke. I hear ya, my wife dont get all the gadgets we need to smoke Good Eats©
nepas
Quote from: NePaSmoKer on September 13, 2007, 05:04:56 PM
Dextrose: Helps reduce nitrate to nitrite as meats are cured. Used to counteract salt in brines. Dextrose assists fermentation, which gives the desired tang of flavor.
Thanks
nepas
Hmm, I'm going to have to get me some of that. Thanks for the info.
Arcs,
Thanks for the website info on collagen casings. I'm going to try it.