I have 5lbs of hot mixed all beef for some sticks tomorrow. This GB is 85/15 and is going to get a mix of hickory and pecan smoke, that's if the wind stays calm ;D
Stuffing into 19mm collagen casings.
(http://i123.photobucket.com/albums/o290/stlthy1/hotbefstik.jpg)
nepas
Looks like another winner NePas!
Hey Nepas- looks great! What are you adding for the 'hot"-- cayenne powder or--?
Ed
Quote from: Smoked on February 13, 2009, 06:04:27 PM
Hey Nepas- looks great! What are you adding for the 'hot"-- cayenne powder or--?
Ed
I added some cayenne and some crushed red pepper flakes. Hoping to stuff today.
nepas
hey neighbor,
got any action photos or money shots for us? LOL
how did the stuffin and smokin go?
bit nippy out today here, and im not likin this white stuff fallin!!!
Quote from: Wattles on February 14, 2009, 06:32:47 PM
hey neighbor,
got any action photos or money shots for us? LOL
how did the stuffin and smokin go?
bit nippy out today here, and im not likin this white stuff fallin!!!
Hey Bud
Ya know i been with a freakin cold again today, i didn't even feel like doing the sticks. Maybe tomorrow, supposed to be sunny.
Yeah about had enuff of the snow.
nepas
wattles
Here is the money shot of the hot beef sticks. Using the new programmable PID. Its holding right at 130* now, stage 2 is at 140* stage 3 is at 165* stage 4 is at 175*. I like this PID.
Stage 2 will get 2 hours of smoke, stage 3 and 4 will get 40 mins of smoke
(http://i123.photobucket.com/albums/o290/stlthy1/hbs.jpg)
nepas
Here is the sticks at the half way point.
(http://i123.photobucket.com/albums/o290/stlthy1/hbs1.jpg)
I decided to use some beam for smoke ;D
(http://i123.photobucket.com/albums/o290/stlthy1/jbeam.jpg)
nepas
Looks fantastic as usual NePas! 8)
Mike
This is the last hour of smoke, then its cool down time for 1.5 hours.
(http://i123.photobucket.com/albums/o290/stlthy1/bss5.jpg)
nepas
Looks good NePas!
I like the programmable Auber.
Starting to think I need one of them programmable PID's for my DBS4
I use the program part for evey smoke, just having a pre-heat cycle is great.
This was my first smoke with the new programmable pid so i gotta figure it out still. But it did work good.
The cooled down sticks ;D
(http://i123.photobucket.com/albums/o290/stlthy1/bss6.jpg)
nepas
Darn NePa,
Now I gotta fix the plastic on the screen where I tried to take a bit out of the short stick on the left. Didn't think you'd notice that one getting a little shorter. ;D
Quote from: NePaSmoKer on February 15, 2009, 06:02:13 PM
This was my first smoke with the new programmable pid so i gotta figure it out still. But it did work good.
The cooled down sticks ;D
nepas
Question: Are you blooming your sticks?
Quote from: Roadking on February 16, 2009, 07:04:02 AM
Quote from: NePaSmoKer on February 15, 2009, 06:02:13 PM
This was my first smoke with the new programmable pid so i gotta figure it out still. But it did work good.
The cooled down sticks ;D
nepas
Question: Are you blooming your sticks?
Sometimes i do sometimes i dont.
nepas
can someone tell me what "blooming" is? thanks
Quote from: Wattles on February 16, 2009, 05:15:35 PM
can someone tell me what "blooming" is? thanks
Blooming is letting the stuffed sticks rest in the fridge overnite before smoking. Kinda lets everything marry together.
nepas
Quote from: Wattles on February 16, 2009, 05:15:35 PM
can someone tell me what "blooming" is? thanks
After you have your sausage up to temp (usually 152 degrees) in the smoker the sausage is removed and ice bathed (or cold water) to stop the cooking process. Next you hang the sausage at room temp (no drafts) to allow it to "bloom". Blooming allows the sausage to take on more color (darker), hence the term bloom. Some people allow sausage to bloom for anywhere from 30 minutes to 2 hours.
Mike
Quote from: Mr Walleye on February 16, 2009, 05:52:45 PM
Quote from: Wattles on February 16, 2009, 05:15:35 PM
can someone tell me what "blooming" is? thanks
After you have your sausage up to temp (usually 152 degrees) in the smoker the sausage is removed and ice bathed (or cold water) to stop the cooking process. Next you hang the sausage at room temp (no drafts) to allow it to "bloom". Blooming allows the sausage to take on more color (darker), hence the term bloom. Some people allow sausage to bloom for anywhere from 30 minutes to 2 hours.
Mike
Mike do you bathe your sticks.
I add more paprika and smoke to get darker. I'm working on a recipe that will produce a black style stick. Sorta like black forest style german sasuage sticks.
nepas
NePas
I usually do to stop the cooking process on all my sausage. It does seem to help with the shrinkage as well. The best sticks I've done were the dried sausage stick recipe from Rytek Kutas book which does not call for the ice bath and bloom period. Although you do continue to dry them for a few days.
Mike
Quote from: Mr Walleye on February 16, 2009, 06:22:56 PM
NePas
I usually do to stop the cooking process on all my sausage. It does seem to help with the shrinkage as well. The best sticks I've done were the dried sausage stick recipe from Rytek Kutas book which does not call for the ice bath and bloom period. Although it you do continue to dry them for a few days.
Mike
I dont cold bathe mine either. I just let them hang with the smoker door open some. I am going to make a cardboard cooling box with a wooden dowel and a 4" pc fan for circulation. This should work nice for some Landjaeger sticks. Prob hang for 6 days.
nepas