Got some more elk out to make some spicy sticks. Now i gotta go git a brisket for some trim fat.
Almost 5 lbs here
Alright, I'm sitting on the other side of Al !!!
Getting nervous Al---Bear on each side of you??? Grrrrrrrrrrrrr!!
Economy Size for 2 bears and one "Al".
C'mon Al---Eat some more popcorn----We Bears want you fattened up a bit !!
Got a late start on the Elk.
My spicy mix ready.
Doing some grinding.
All ground with my fat cut in. This is 10 lbs.
1.5 cups chilled distilled water. Add the cure #1 whisk until dissolved. Add salt, white pepper, curry, celery powder. Whisk together very good.
Next add the dextrose. Whisk again good.
Then the nfpm. Whisk good and let stand 15 mins.
Check for any nfpm clumps and whisk again.
My mix got darker which is cool.
I was supposed to have my wife do the pics while i did the mixing with the bucket mixer but she went to bed.
Here is the 10 lbs all mixed. To late to stuff so tomorrow its going into sheep casings. Now into the fridge.
Got all the equipment washed bleach sanitized and lubed.
Only aircraft parts are frozen...HA
Grinder parts in the rice pond until next time.
See ya tomorrow.
If i had that kind of energy i would be having allot more........well you know
Got the sheep casings ready to stuff.
My handy 10 cent sausage casing pricker...be good now.
Poke the end of the casing to relieve any air. This length had a knot right in the middle...Prob my fault.
Yeah you will find imperfections in the casings. They will have holes, cuts and will not be all the same size or length. Take your time, your not making a gazillion for cabelas or a store. Dont let anyone tell ya HEY thats not right or thats not how you do it.
First 5 lbs
In the smoker PID at 130 for 1.5 hours no smoke.
PID ready to go to 145 now. Time for hickory.
Second 5 lbs. Prob going in the proofer/smoker or smokehouse with sassafras pellets.
It was about 99 with 80% R/H