All Beef Cajun Sticks

[NePaSmoKer]

Getting close to the stall point.

[slider]

Thanks I needed that !!!!!

[NePaSmoKer]

Thanks I needed that !!!!!

Your welcome  :D

[slider]

Could you please explain the stall point ?

[NePaSmoKer]

Could you please explain the stall point ?

Allot of times when smoking the meat (whatever it may be) reaches a point where it will hold an IT (Internal Temp) and wont seem to go higher for sometime. This is the internal temp of the meat not the smoker. Sausage is know to stall around 130 to 140* before climbing to the correct IT. Just let it do its thing.

[slider]

Thank You Very Much !!!!

[NePaSmoKer]

Sticks finally got to the IT. Now hanging to bloom some then into fridge for a couple days. Going to leave them in length and cut later.

[OU812]

Looookin Gooood.

[NePaSmoKer]

Ran out of brown paper bags so i had to use butcher freezer paper.

Keeping the sticks at length for a few days.

[pensrock]

Well?????
How are they?
Sound really good.  :)

[NePaSmoKer]

Well?????
How are they?
Sound really good.  :)

I dont know yet  :D

Did the wrapping too fast  :D

[Roadking]

Hair really thinned out there.  ;D  What kind of sausage you holding there?

[Tenpoint5]

Hair really thinned out there.  ;D  What kind of sausage you holding there?

After the nuclear stress test I went through I hope it aint mine!!! :D :D ;D ;D ;D

[NePaSmoKer]

Hair really thinned out there.  ;D  What kind of sausage you holding there?

After the nuclear stress test I went through I hope it aint mine!!! :D :D ;D ;D ;D

:D  :D

Yeah i hear ya.

I had 4 nuke shots in 2001 when i fell off me truck.

[slider]

Yea I have had that nuclear stress test 3 times...bummer!!!!!!!!