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  1. bakedbean1970

    cajun injector

    Mine has the pop up digital controls. It went on clearance for $135 when your model came out.
  2. bakedbean1970

    Sausage recipes?

    Great sausage recipes by Rytek Kutas is a sausage bible. Many old authentic recipes. I have been experimenting my way through this book.
  3. bakedbean1970

    cajun injector

    Hopefully they have one. I have been using a cajun injector for 6 months now with many batches. Great low cost smoker.
  4. bakedbean1970

    Snack sticks advice needed.

    So is it best to set out the sausage for an hour or so to come to room temp before smoking.
  5. bakedbean1970

    Snack sticks advice needed.

    Texture and taste were good. Just didnt get why the fat rendered so soon. It was like oily condensation.
  6. bakedbean1970

    Ascorbic Acid

    In 1978 the feds mandated that pumped bacon cure contain a minimum amount of vitamin c. This was shown to prevent the formation of nitrosamines in bacon cooked for up to 3 minutes each side at 350 degrees. Lot of medical research on this stuff out there. No doubt nitrosamines are produced...
  7. bakedbean1970

    Snack sticks advice needed.

    Sorry forgot the pics.
  8. Snack sticks advice needed.

    Snack sticks advice needed.

  9. 2013-03-12_18-08-19_506.jpg

    2013-03-12_18-08-19_506.jpg

    • bakedbean1970
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    • Album: Snack sticks advice needed.
  10. bakedbean1970

    Snack sticks advice needed.

    Just ran another batch of casingless pepperoni sticks yesterday, but having a little trouble with fat rendering.  I have searched other posts and understand that the temp control is important.  Here are the details: Ground up a pretty lean roast for the sticks (beef maybe 10% fat) partially...
  11. bakedbean1970

    it took me 2 days to find/buy Powdered Dextrose

    I picked up "wild game sausage binder" at the local sportsmans warehouse. It has dextrose, corn syrup solids and protein to retain moisture and bind sausages.
  12. bakedbean1970

    Sausage Maker casings

    Why does it seem that all the casings available at cabelas and sportsmans warehouse no matter the brand are processed in china. Whats up with that?
  13. bakedbean1970

    Casingless Beef Sticks

    X2 on what Rich said with the dowel. I do the same and dont have air pockets. I found a large about 20 mm tube for the jerky cannon. Made nice sticks.
  14. bakedbean1970

    1st Snack Stick run not good, Q-View & Questions

    I have done them 2 different ways. I have looped them over smoke sticks and hung them. But i prefer to lay them out in rows in the smoker. That way you can rotate racks if need be. I also do not use a water pan. I have found that sticks get that nice mahogany color as they dry out a bit. I...
  15. bakedbean1970

    Spices you don't like...

    I agree with your view of cumin but you could say the same about garlic. I always use cumin in my chili. Its the taste of the combination that makes it good. My preffered spices for rubs are salt,pepper,paprika,raw sugar,garlic powder and onion powder.
  16. bakedbean1970

    First Shot at Snack Sticks...Hoooked Q-View

    Wow thats a huge stack of sticks. Did you use collagen casings?. By the way LEM also sells a 20mm tube for the jerky cannon. Good for small batches of sticks.
  17. Hi Mountain rubs and seasonings

    Hi Mountain rubs and seasonings

  18. bakedbean1970

    Hi Mountain rubs and seasonings

    The jerky seasonings make great snack sticks as well. Just mix like your making ground jerky.
  19. 2013-02-03_12-59-29_352.jpg

    2013-02-03_12-59-29_352.jpg

    • bakedbean1970
    • Media item
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    • Album: Hi Mountain rubs and seasonings
  20. bakedbean1970

    Do you still use a tile over the heating element on the mes?

    I am also curious as i was thinking about putting a pizza stone in place of the bottom rack.
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