Recent content by oberst
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Is there a trick to snack sticks?
I let my batch warm up instead of trying to stuff nearly frozen like in the past. -
Venison sausage Sticks
Never heard of that much straight pork fat; it has to be a factor. -
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My Weekend Meatapoluzza
Man I feel like a slackerd after looking over this big time effort with very appealing results! -
Wait, What?? There's a gland in my Butt!!!!
Excellent. I do my own deer because I’m concerned those glans are not found and cut out like when you cut up yourself. -
Ten Pounds Of Stix
That Owen’s HBBQ is a favorite of everyone who has tried it for me. -
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Kabanosy Question
I agree with your observations. What I did that folks really like is add a pound of hi temp blue (bleu?) cheese to 5 pounds. You could almost call them blue cheese sticks then. Needless to say if you don’t like bc you wouldn’t do that but I’ve had quite a few folks say “wow, that’s pretty... -
My haul for today
Good grief! What a great looking setup and results. It almost looks like a commercial kitchen. I’m envious. -
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Kabanosy Question
Had the same issue. Best solution I came up with was to add a pound of high temp blue cheese to a 5 pound batch. A lot of folks have commented favorably on the unique flavor. Don’t know you would get the same impact from a less distinctive cheese, like cheddar, but blue certainly makes a... -
Drying casings with a fan
I run a fan on mine all the time prior to smoking. Say for 15 to 30 minutes. That gets them pretty dry and I then also put them in the oven for 30 minutes at 140 degrees on convection with the door cracked to let out moisture. While that’s happening I get the smoker ready to go. The sticks go... -
Bloody Mary Sticks
Never had those. What would you compare them to or describe. -
Cabbage sausage
I think there was a Kutas ir Marianski cabbage sausage recipe I tried it and it was great. I’d chop the cabbage small and not grind it though. Away from home so can’t look it up.
