Todays Sticks.

BGKYSmoker · Jan 23, 2013

Got 5 lbs of 90/10 GB and 1 lb of poke mixed.

I been mixing by hand so the push meat wont get hot and smear.

Had this mix in the fridge overnight so i re hand mixed and stuffing/smoke this morning.

I get lazy and dont feel like tying so i pinch the ends.

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BGKYSmoker
Jan 23, 2013

Pinch the middle where your over hang is.

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BGKYSmoker
Jan 23, 2013

Give it twist. (it wont want to twist but who's the boss....EH)

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BGKYSmoker
Jan 23, 2013

Pinch the other end now.

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BGKYSmoker
Jan 23, 2013

Had enough for a single too.

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BGKYSmoker
Jan 23, 2013

Hanging in my new RV dry closet for 1 hour.... HAHAHAH

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BGKYSmoker
Jan 23, 2013

Smoke time. PID running 130 thru 170

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BGKYSmoker
Jan 23, 2013

BBL

fpnmf · Jan 23, 2013

Love the closet!!!

Looking tasty!!

Craig

driedstick · Jan 23, 2013

Lookin good what flavor did you go with this time? I am wondering what kind I am going to do this weekend suppose to get to 38 for a high here on sat. bout time to get out of the teens burrrrrr!!!!!!!! good time to do a cold smoke maybe.

daveomak · Jan 23, 2013

Rick, Do you wet the ends to get them to stay closed or what..... I tried with my last batch of mahogany 21mm casings from B&P.... I didn't do anything but pinch.... I know there is a secret.... I just don't know it....

BGKYSmoker · Jan 23, 2013

DaveOmak said:
Rick, Do you wet the ends to get them to stay closed or what..... I tried with my last batch of mahogany 21mm casings from B&P.... I didn't do anything but pinch.... I know there is a secret.... I just don't know it....

Just pinch with a little meat there, it will stay closed..

Almost at IT.

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BGKYSmoker
Jan 23, 2013

BGKYSmoker · Jan 23, 2013

Ready to bloom.

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BGKYSmoker
Jan 23, 2013

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BGKYSmoker
Jan 23, 2013

smoking b · Jan 23, 2013

Those sticks look good

woodcutter · Jan 23, 2013

They look nice! What did you make?

boykjo · Jan 23, 2013

drool.jpg

boykjo
Jan 23, 2013

Yummy.......................................

BGKYSmoker · Jan 23, 2013

Woodcutter said:
They look nice! What did you make?

This is the Len Poli snack stick recipe

tennsmoker · Jan 23, 2013

Rick,

it would be hard to find 10 forum members that make as much sausage, eggs, snack mix, etc, etc, as you do !!

Are you shipping it all over the world !!

Surely you can't be eating all of it !!

al

fpnmf · Jan 23, 2013

Looks great!!

Which one of Mr Polis recipes is this??

I looked here... http://lpoli.50webs.com/AlphabeticalList.htm

Craig

bama bbq · Jan 23, 2013

Those look fantastic.

dward51 · Jan 23, 2013

I bet Rick has a lot of happy neighbors and relatives!!!!

smoking b · Jan 23, 2013

Is this the one you followed? http://lpoli.50webs.com/index_files/Snack Sticks.pdf

BGKYSmoker · Jan 24, 2013

Smoking B said:
Is this the one you followed? http://lpoli.50webs.com/index_files/Snack Sticks.pdf

Yes thats the one.

tennsmoker · Jan 24, 2013

Hey Rick ,

I have a question, this Len Poli recipe above calls for "1 tsp sodium erythorbate", did you use it in this

recipe or is it a commercial process additive that's really not needed !!

al

daveomak · Jan 24, 2013

Al....... Here you go....

TennSmoker said:
Hey Rick ,

I have a question, this Len Poli recipe above calls for "1 tsp sodium erythorbate", did you use it in this

recipe or is it a commercial process additive that's really not needed !!

al

SODIUM ERYTHORBATE

and
SODIUM ASCORBATE

Sodium ascorbate is a form of Vitamin C, and Sodium Erythorbate is a mirror-image molecule to sodium ascorbate, but has no vitamin activity. Sodium Erythorbate is produced from sugars derived from sources such as beets, sugar cane and corn. Both of these ingredients are used in the same manner: accelerating the curing reaction.

These are curing accelerators. Both give you added assurance that you can smoke and cook sausage immediately after stuffing. They make nitrites reduce more quickly and this is believed to create a safer product. Their antioxidant properties prevents oxidative rancidity, and pigment oxidation. Thus they provide a more uniform cured color, and helps maintain color brightness. Another property is that they prevent the formation of carcinogenic nitrosamines, so they are added to such products as bacon and hot dogs.

NOTE: When using a prepared mixed check the list of ingredients on the label for either of these components, as a lot of blends already have one of them included. If one of these ingredients is listed do not add either of these ingredients to your sausage.

When used in sausage, add 1 ounce per 100 pounds of meat/fat or .05 oz per 5 pounds of meat/fat. See Mixing instructions under IMPORTANT.

IMPORTANT: Do NOT mix either of these ingredients directly with sodium nitrite. If they come in contact with one another it will form a gas. Mix in the Sodium ascorbate or Sodium Erythorbate at the beginning to the sausage mix, and the nitrite at the end of the mixing process.

Return to list.

maple sticks · Jan 24, 2013

Sure LOOK good. If you sent me a little sample I would give you my honest opinion. data:image/gif;base64,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

Nice job. Have made them myself and the little casing can be a pain.

BGKYSmoker · Jan 24, 2013

Yes i did use it.

se4.JPG

BGKYSmoker
Jan 24, 2013

Todays Sticks.

Nepas OTBS #242

Gone but not forgotten. RIP

Smoking Guru

SMF Hall of Fame Pitmaster

Nepas OTBS #242

Nepas OTBS #242

Smoking Guru

Master of the Pit

Renowned Sausage Maker

Nepas OTBS #242

Smoking Fanatic

Gone but not forgotten. RIP

Master of the Pit

Master of the Pit

Smoking Guru

Nepas OTBS #242

Smoking Fanatic

SMF Hall of Fame Pitmaster

Smoking Fanatic

Nepas OTBS #242

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