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BGKYSmoker

BGKYSmoker

Nepas OTBS #242
Original poster
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Dec 25, 2010
14,262
12,122
Rineyville, KY
5 lbs for some sticks.

Will let you know what mix after they are done and i have tasted. Cure added, mixed and now in the fridge overnight. Got some 15mm collagen being conditioned in the fridge also.

sansegal1.jpg

sansegal1.jpg

 
Thanks

My wife came back in after her walk, said oh something smells good. Maybe thats a good sign.

The meat is 80/20 GB. The stick mix is whats new for me.
 
Last edited:
c farmer said:
Watching. How do you condition collegen casings
Click to expand...
Open the bag of collagen and fridge them, this will get the collagen to pick up a tad of moisture.

Huh? I thought you could not get collagen wet? Dont always believe what the experts in some book tell you.
 
I'm in!

popcorn.gif


Al
 
Got up at 3am to get these stuffed, damn if i dint fall asleep in the recliner.

Got the meat out, did a quick hand mix and started stuffing. 

ssegal.jpg

ssegal.jpg


ssegal1.jpg

ssegal1.jpg


ssegal2.jpg

ssegal2.jpg


ssegal3.jpg

ssegal3.jpg


ssegal4.jpg

ssegal4.jpg


ssegal5.jpg

ssegal5.jpg


Ready for the smoker. Going with hickory at 140*

srack.jpg

srack.jpg


srack1.jpg

srack1.jpg


BBL

snoopsmok.jpg

snoopsmok.jpg

 
​They look great. How did you close the ends of the sticks? It almost looks like they were Vac sealed??? I have never seen sticks that were closed like that I usually use twine.
 
casmurf said:
 
​They look great. How did you close the ends of the sticks? It almost looks like they were Vac sealed??? I have never seen sticks that were closed like that I usually use twine.
Click to expand...
I normally tie, i just pinched the ends together this time
 
Last edited:
nepas said:
Open the bag of collagen and fridge them, this will get the collagen to pick up a tad of moisture.

Huh? I thought you could not get collagen wet? Dont always believe what the experts in some book tell you.
Click to expand...
All I read is not to soak them. I run them real quick under the faucet before slipping onto the horn, and if they start to stick to the horn while stuffing I give it a spritz of water.
Nice sausage as always, nepas. So, when are you going to taste and tell us about your mix? [emoji]9786[/emoji]️
 
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