A.C Leggs meat sticks.

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pc farmer

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Feb 17, 2013
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I used A.C Leggs #116 and 80/20 beef with 20mm clear cologen casings.


Used 6 tablespoons of Leggs for 5 lb, added 1 teaspoon of #1.

Added water to make a slurry.

This is the seasoning. Forgot a pic of the slurry



Mixed in the meat and in the fridge for 24 hours to get happy.



Stuffed with my cheap plastic geared stuffer. Worked great with the 20mm casings.



Hanging in my vertical running on propane with the expandable tube running corn cob in the firebox






Bout done.



Pulled at 155. And hang to cool and dry.





Will let hang till morning then put in the fridge.

Basement is 60 degrees, maybe just let hang longer?
 
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Yeah them sticks look good. The 116 is good mix too. Try some good quality buttermilk in the mix next time.
 
Adam they look really good,I am going to have to try some of the leggs seasoning some day

Richie

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Leggs is NY go to snack stick mix. Everyone keeps saying they are the best sticks they have had. I also add the dehydrated jalapeño & a variety of cheese.

Those are some nice looking sticks
 
The only thing I see wrong is you didnt make enough...................

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Thanks everyone.

Heres how they looked this morning.


I cut into one this morning and the casing wanted to peel off, it came right off.

So I think I will peel all of them tonight and let dry in the fridge for a few days.

The meat is really moist, I would like them to dry out some.
 
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Looks great!... I was just thinking what my wife would do to me if I took the clothes hanger and used it for sausage hanging from the laundry room
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 but I am sure yours is dedicated.
 
 
Looks great!... I was just thinking what my wife would do to me if I took the clothes hanger and used it for sausage hanging from the laundry room
icon_eek.gif
 but I am sure yours is dedicated.
It is dedicated now, she just don't know it yet.
 
 
Thanks everyone.

Heres how they looked this morning.


I cut into one this morning and the casing wanted to peel off, it came right off.

So I think I will peel all of them tonight and let dry in the fridge for a few days.

The meat is really moist, I would like them to dry out some.
Looks like you hit this one out of the park!  I'm with Joe, the only problem I see, is there's not enough!  

Points for this!
 
Those look really good to me, nice job  after they dry a bit let us know on the flavor   
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Gary
 
Q=Views are great! Been planning on doing another batch next weekend.  Just got a new bag of #1 that's itching to get broke in.

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Based on the comments above, AC Leggs must be a pretty darn good choice so I will go online and order some for the coming weekend.  

What's your source? 

Great job! Thx for sharing!
 
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