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Stick Batch - Page 2

post #21 of 33

Looks great Rick.

post #22 of 33

very nice blooming good job

post #23 of 33
Thread Starter 

Here is the 5 lb batch just finished smoking.

 

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post #24 of 33
Thread Starter 

Smoke round 2

 

IT is 143. Been in since this morning.

 

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post #25 of 33

Thanks for sharing your recipe; I have a batch in right now at 145F...   biggrin.gif

post #26 of 33

Looks-Great.gif

post #27 of 33
Thread Starter 

Got home tonight and needed to get this batch in vac bags and shipped to my grand daughter.

 

I had to try em first....

 

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post #28 of 33

Another GREAT Job Rick!

 

Todd

No Creosote! A-Maze-N Smokers

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post #29 of 33

Wow! Looks awesome! Thanks for the recipe!

 

 

post #30 of 33

Thanks for the recipe.  These look soooo good!

post #31 of 33
Looks good what temp and how long
post #32 of 33
Quote:
Originally Posted by nepas View Post

Ok

 

I cut this down to a 5 lb batch and mellowed it out some cuz its going to my grand daughter.

 

Decided to use the beef liquid anyways. Didnt use the hot mustard, just plain powdered.

 

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 how much plain mustard powdered did you use was it the 5 Tbs  and do you still use the 1.5 cup distilled cold water (add another 1/2 cup if needed while mixing)  or just the beef liquid

 

sticks look good I'm going do some

 

post #33 of 33
Thread Starter 
Quote:
Originally Posted by coyote1 View Post


 how much plain mustard powdered did you use was it the 5 Tbs  and do you still use the 1.5 cup distilled cold water (add another 1/2 cup if needed while mixing)  or just the beef liquid

 

sticks look good I'm going do some

 



I did use the 5 Tbs mustard, the photo only shows 2 Tbs cuz i had to go get more. I did use the 1.5 cups beef broth and later added just a tad under 3/4 cup water to make the mix softer. When you measure the corn starch make sure you level the spoon with the back of a butter knife. You can also put a twist on this and replace the corn starch with powdered sugar.

 

After mixing all the dry with the liquid i put it in the blender to make sure the powder milk and fermento were mixed well with no clumps.

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