Last weekend beef was on sale, so I made some snack sticks.
2 batches, each about 1.5 kg stuffed in 17mm collagen casings. Simple and fast recipes.
Batch 1 - Jalepeno-Cheddar
Dried jalepenos powdered(I dried them in the convection oven on low)
cubed extra sharp white cheddar
garlic powder(fresh ground from spicy garlic)
salt
pepper
cure 1
ECA
Batch 2 - Merken-Oregano
Merken(smoked chilean spice. I used a lot)
oregano
garlic powder
salt
cure 1
into the smoker for ~2 h cold smoke followed by slowly raising the temp over 5-6 hours to an IT of 152.
Out of the smoker, set to bloom/dry over night.
Sorry for the lack of pics. They darkened quite a bit over night. I will get a pic of some cut pieces later. They look and taste fantastic. I can't stop eating them.
2 batches, each about 1.5 kg stuffed in 17mm collagen casings. Simple and fast recipes.
Batch 1 - Jalepeno-Cheddar
Dried jalepenos powdered(I dried them in the convection oven on low)
cubed extra sharp white cheddar
garlic powder(fresh ground from spicy garlic)
salt
pepper
cure 1
ECA
Batch 2 - Merken-Oregano
Merken(smoked chilean spice. I used a lot)
oregano
garlic powder
salt
cure 1
into the smoker for ~2 h cold smoke followed by slowly raising the temp over 5-6 hours to an IT of 152.
Out of the smoker, set to bloom/dry over night.
Sorry for the lack of pics. They darkened quite a bit over night. I will get a pic of some cut pieces later. They look and taste fantastic. I can't stop eating them.
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