Some snack sticks..

Sam3 · February 18, 2012, 05:57:07 PM

Butts....heavy fat cap. :o

This is Kevin's recipe. I followed it to a tee.....
http://forum.bradleysmoker.com/index.php?topic=27020.0

Mixed and resting overnight.

Gonna add the cheese and ECA and stuff in the AM.

Nighty nite. ;D

NePaSmoKer · February 18, 2012, 06:33:16 PM

Sam

Looks good but did you add the eca already?

Sam3 · February 18, 2012, 07:03:23 PM

Quote from: NePaSmoKer on February 18, 2012, 06:33:16 PM
Sam

Looks good but did you add the eca already?

No I didn't. Going to mix the ECA and cheese tomorrow morning, stuff and fire them up in the up in the OBS.

mikecorn.1 · February 18, 2012, 09:21:30 PM

Where's the rest of the pics :D.
Off to a good start. See ya tomorrow.

Sent from my iPhone using Tapatalk

SouthernSmoked · February 19, 2012, 06:01:15 AM

Looking good!

Sailor · February 19, 2012, 06:04:28 AM

Hands on hips with foot tapping.......well.....you got them stuffed yet? We wanta see ;D

mikecorn.1 · February 19, 2012, 06:40:53 AM

C'mon now. Got mine cut and hanging hanging already. :D

Sent from my iPhone using Tapatalk

Sam3 · February 19, 2012, 06:44:58 AM

Out of the frig.

Say Cheese! I also added the ECA now as well.

All mixed up.

Here we go..

24 sticks total.

Full House!! ;D

Drying right now. Smoke should start rolling soon.

Keymaster · February 19, 2012, 06:52:33 AM

Cool, did you get them all in the smoker or are you doing two loads?

mikecorn.1 · February 19, 2012, 07:05:41 AM

Very nice.

Sent from my iPhone using Tapatalk

Sam3 · February 19, 2012, 07:33:34 AM

Quote from: Keymaster on February 19, 2012, 06:52:33 AM
Cool, did you get them all in the smoker or are you doing two loads?

Got them all in. I'm putting the new mods to the test. ;D

SouthernSmoked · February 19, 2012, 07:41:16 AM

Looking good Sam!

Quick question - where did you purchase the encapsulated citric acid?

I was going to get it from Sausage Maker(3 oz. / 9.99) but found it at Butcher & Packer(1 lb / $8.50). Only bad here - ordered Thursday 2/16 and still not shipped.

Sam3 · February 19, 2012, 07:48:06 AM

Quote from: SouthernSmoked on February 19, 2012, 07:41:16 AM
Looking good Sam!

Quick question - where did you purchase the encapsulated citric acid?

I was going to get it from Sausage Maker(3 oz. / 9.99) but found it at Butcher & Packer(1 lb / $8.50). Only bad here - ordered Thursday 2/16 and still not shipped.

I bought it from The Sausage Maker, along with a bunch of other things at the time.

mikecorn.1 · February 19, 2012, 08:10:48 AM

Quote from: Sam3 on February 19, 2012, 07:48:06 AM
Quote from: SouthernSmoked on February 19, 2012, 07:41:16 AM
Looking good Sam!

Quick question - where did you purchase the encapsulated citric acid?

I was going to get it from Sausage Maker(3 oz. / 9.99) but found it at Butcher & Packer(1 lb / $8.50). Only bad here - ordered Thursday 2/16 and still not shipped.

I bought it from The Sausage Maker, along with a bunch of other things at the time.

What's the ECA do.

Sent from my iPhone using Tapatalk

SouthernSmoked · February 19, 2012, 08:14:21 AM

Here is what I found the other day when ordering this product.......

The main ingredient used when a person wants a fermented sausage flavor.
When used correctly, it is almost impossible to tell if the sausage was manufactured by fermentation or by the use of this product.
There is no need to worry about processing under special conditions just add to meat at end of the mixing process (making sure that you do not grind meat again), mix, stuff, and cook.
You will make wonderful salami, summer, and snack sausages without the trouble.