Kielbasa Stixs

Started by Tenpoint5, November 24, 2008, 03:35:51 PM

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Tenpoint5

Just finished getting the Boston Butt all cut into 1 inch cubes or close to it. Put the cure on and into the fridge, for a three day rest/cure. Will add more as this progresses.










Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

beefmann


NePaSmoKer

10.5

I'll brng the casings  ;D

Lookin good


nepas

Tenpoint5

Quote from: NePaSmoKer on November 24, 2008, 04:39:05 PM
10.5

I'll brng the casings  ;D

Lookin good


nepas
Nepas
I'm doing an experiment this go round. Instead of using hog casings for this batch.  I plan on using some 19mm collagen casings to make stixs instead of full size sausage.
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

FLBentRider

Click on the Ribs for Our Time tested and Proven Recipes!

Original Bradley Smoker with Dual probe PID
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Tenpoint5

You Guy's are gonna have to take my word for it. These turned out Awesome. Didn't get a finished pic of the stixs coming out of the smoker. They took a little longer than I expected. I had to scoot to get to my deer stand with a 40 min drive. Momma pulled them and gave them their bath in ice water and didn't take any pics. Any way heres a pic of 10lbs ready to go into the smoker. The other 5lbs was bulk packed for frying.

Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!