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Recent content by cheech
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Correct. Rereading the instructions it was a kit for summer sausage that is also used as snack sticks. Their cook to temp was 158f but to me I like the well done version
So I made a batch of snack sticks and part of it was… overcooked. Actually I found I prefer that to the softer texture.
would it work if I took some of the already cooked sticks and recook it to the tecture I am after?
I would love to have those who have a recipe in Jeff's book and going to be at Memphis in May to sign my copy.
If you are going to be there and willing to sign your page please let me know.
-make sure to add butter between the skin and the meat,
-not sure but from what I gather does not matter if you place breast up or down
-mix your dry spices up with oil I prefer olive oil and a few drops of sesame oil
-even after brining I find that placing the turkey in a oven bag works...
First make sure to introduce yourself in roll call so that we can give you a proper welcome.
That looks like that will be a great start on your new smoker.
If you have any specific questions please ask sooner or later someone will come along who is a bit of an expert in that area.
Welcome aboard