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Few Batches Going

post #1 of 13
Thread Starter 

Have to replenish some smoked goodies for next month.

 

Got a few things mixed up for some sticks and bologna.

 

AC LEGG Pizza sticks. GB and GPork

 

 

 

 

 

Owens BBQ Red Barn Bologna

.

 

 

 


PA Dutch sweet bologna which will do 2.5lb in chubs and 2.5 in sticks.

 

 

 

No time today for stuffing/smoking so in the fridge for tomorrow

post #2 of 13

N, Looking good !!!

post #3 of 13

Looking good Nepas, I am going to have to try the pizza, sounds good.

post #4 of 13

Looks good as always Rick!

 

Al

post #5 of 13

......:popcorn......

post #6 of 13
Thread Starter 

Finally got to stuffing/smoking. Had some weather yesterday that kept the smoker covered up.

 

 

My LEM 5lb, she been good over the years, no problems, still the original pusher, O ring. Huge amout of meat i put through it and the metal gears are just starting to wear some. How much meat you ask? Around 3,225lbs.

 

 

 

Anyways

 

Stuffed the sticks into 15mm collagen.

 

AC Pizza sticks.

 

 

 

Red Barn sticks.

 

 

 

In the smoker after an hour rest at room temp. Smoker at 130* for an hour, no smoke.

 

BBL

post #7 of 13

Show some pics of your NEW AMERICAN MADE SMOKER....     and the sticks also....   How do you like the smoker...  You haven't done much of a review, that I've seen..  Of course I don't catch everything...  but a review would be nice.....

post #8 of 13
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post
 

Show some pics of your NEW AMERICAN MADE SMOKER....     and the sticks also....   How do you like the smoker...  You haven't done much of a review, that I've seen..  Of course I don't catch everything...  but a review would be nice.....


I'm not one much to do many reviews anymore. I will say this that after using Bradleys and MES. TSM Smoker blows them away.

 

Maybe if i get un lazy i will do a short review.

post #9 of 13
Thread Starter 

I normally dont cut into the sticks for a couple days but i needed to taste. Not greasy, not to juicy, just right.

 

AC LEGG Pizza.

 

 

Owens BBQ Red Barn.

 

 

Both taste are there, now into the brown paper bag and fridge for couple days.

post #10 of 13

Them looks awesome!!! Nice job - how much ground beef to ground poke?? 

 

POINTS 

 

A full smoker is a happy smoker 

 

I would like to someday have a TSM smoker 

 

DS

post #11 of 13
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

Them looks awesome!!! Nice job - how much ground beef to ground poke?? 

 

POINTS 

 

A full smoker is a happy smoker 

 

I would like to someday have a TSM smoker 

 

DS


I only had a 1/2lb of pork for the pizza sticks. 2.5gb 1/2 gp. The other mixes are just 80/20 gb.

 

TSM Smoker was $900 well spent, i just wish they had a cover to go with it, keep mine covered with a large water resistant bbq grill cover and bungee cord.

 

TY

post #12 of 13
Quote:
Originally Posted by nepas View Post
 


I only had a 1/2lb of pork for the pizza sticks. 2.5gb 1/2 gp. The other mixes are just 80/20 gb.

 

TSM Smoker was $900 well spent, i just wish they had a cover to go with it, keep mine covered with a large water resistant bbq grill cover and bungee cord.

 

TY

Nice,,, ya that is money well spent,,, how many lbs of Sticks can you get in there at one time or summer sausage??

 

Your sticks look awesome. 

post #13 of 13
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

Nice,,, ya that is money well spent,,, how many lbs of Sticks can you get in there at one time or summer sausage??

 

Your sticks look awesome. 


TY

 

I have had 20 lbs in there with no problems, 30lbs might be pushing it.

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