Pizza-N-Mozzarela Slim Jims

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
Have had this on the back burner for awhile so today i do them. 5 pounds

Cheese cut and cubed. I dont use Hi temp cheese, to much wax.




Mix and 1 cup water, 1 tsp cure #1




Get em stuffed up.





Normally i hang my sticks but this time i'm going to rack em.


 
Those look like they are gonna be real good Nepas, Just like all your sausages...
 
Thanks B-B-Q

Taking a while, the dang stall just hung there. All is good now with my little fix the stall trick.
 
Note to self.

Dont fall asleep in the recliner.

I'll be surprised if they lived at the IT of 160* Oh well, in the fridge to see if they will look good tomorrow.

 
Looks-Great.gif
 
I'm sure its all good........I'll be your Guinea pig
 
Looks Awesome, Rick!

You never disappoint me!

A final interior look (close) would finish me off!  
sausage.gif


Bear
 
Note to self.

Dont fall asleep in the recliner.

I'll be surprised if they lived at the IT of 160* .
 
LOL. I've done that before, But mine were way north of 160°

Are ya going to share your secert?
 
Last edited:
The pizza sticks survived my napping and they were spared the toss into the round file.



 
Looking good. Do you only have cure and cheese in there for  flavor or do you have some type of pizza seasonings as well?
I have some powdered pizza seasoning in there. 6 Tbs to 1 cup water, 1 tsp cure #1 and 1 cup diced cheese.
 
Vac sealed and ready for travelin south this week.
 
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