Well, didn't do enough last weekend and it was so nice here I thought I better do another 10lbs and use up some of the seasonings I have in the Fridge.
First we need a good clean space for stuffing - This is my one bench in my shop, the marks on the paper is how long I want each stick. good for vac packing later on. (far mark was a mistake )
Haven't tried this one yet, wanted a pepperoni stick like the store bought flavor and they said this would be it. We will see. I also wanted to add some heat.
5lbs of 80/20beef and 5 lbs of Pork butt, - I am hoping this is not going to be tooooo fatty.
Had to add some extra, no measure, just eye ball it.
After about 5 min or so of mixing I can see the cure is working, few more min and then to the stuffing of them.
Stuffing is done. My middle kid helped me and start to finish and clean up only took us about 45min for all.
The mahogany casings are 21MM and I did not want to start another one and I had a 19MM clear in the fridge so I used a portion of that one
Now off to the fridge for a nice nap for the night.
These ones I made 36" long, I will cut them in 6" Pieces and vac pac when they are done.
Done!! The lower rack on the far left is the 19MM they got some good smoke on them.
These took about 9hrs to come up to 152*IT I started out at 130 for 1 1/2hrs No smoke then added smoke and bumped up temp 10* each hr till smoker got to 170 and kept it there.
I will let you know how they come out tonight when I get home, Also have a new and improved fridge holder I will have to show.
A full smoker is a happy smoker - Thanks for looking.