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Some snack sticks..

Started by Sam3, February 18, 2012, 05:57:07 PM

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Sam3

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

Sam

Looks good but did you add the eca already?

Sam3

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

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


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Mike

SouthernSmoked

SouthernSmoked
WeQ4u - BBQ Team

KCBS CBJ
(2) - Stainless Steel 4 Rack's with Dual probe PID
1- Digital, 6 Rack
1-PBS
(2) Bradley Cold Smoke Attachment
(2) Backwoods Smokers
(1) Chicken Little

Sailor

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


Enough ain't enough and too much is just about right.

mikecorn.1

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


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Mike

Sam3

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

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

mikecorn.1

Very nice.


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Mike

Sam3

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

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.

SouthernSmoked
WeQ4u - BBQ Team

KCBS CBJ
(2) - Stainless Steel 4 Rack's with Dual probe PID
1- Digital, 6 Rack
1-PBS
(2) Bradley Cold Smoke Attachment
(2) Backwoods Smokers
(1) Chicken Little

Sam3

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

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.


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Mike

SouthernSmoked

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.
SouthernSmoked
WeQ4u - BBQ Team

KCBS CBJ
(2) - Stainless Steel 4 Rack's with Dual probe PID
1- Digital, 6 Rack
1-PBS
(2) Bradley Cold Smoke Attachment
(2) Backwoods Smokers
(1) Chicken Little