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1st Time Snack Sticks
I air dried in front of a fan for about 6 hours. Didn't notice much even after putting in the fridge for 48hrs. Ended up drying for 6 days. -
1st Time Snack Sticks
Taking them out tonight. Checked yesterday and thought it needed another day. Will update. -
1st Time Snack Sticks
They're holding in the fridge wrapped in paper. They'll come out tomorrow afternoon maybe another day depending how they look. Definitely going for a semi-dry. -
1st Time Snack Sticks
Mid to High 70s is as low as it'll get. Think it's 82 right now. AC is set at 70 inside 👍 Thanks!! -
1st Time Snack Sticks
Alright. 10hrs later.. 152(got to 153 with holding for 15mins) and they're drying in the house with a fan. They look good. Might let them sit out overnight and bag them to the fridge tomorrow when I get up for work around 6am. -
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1st Time Snack Sticks
Ok to hang in the house? Or has to be in fridge -
1st Time Snack Sticks
Thanks y'all. Got a probe in there closely watching the temps. I've read a bunch of conflicting saying ice bath, or hang and dry for 24hrs. I believe im going to hang these. -
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1st Time Snack Sticks
4.5hrs in bumping up to 180. IT just shy of 130 -
1st Time Snack Sticks
Alright. Thanks to some expert advice I have decided to smoke and hold to a 152IT for 15minutes. What a battle this has been. My stuffing tube which I was very confident was the right size, could not fit the prerolled casings. So I had to unravel the casings and manually load. Hanging these... -
1st Time Snack Sticks
Now that I've been getting a few batches of Italian, summer sausage and chourico, I've been wanting to explore some sticks. I have 19mm smoke collage casings from waltons. Using about 20ishlbs of meat still have to weigh. Part of this meat will be from a wild hog with no fat, lean pork... -
St Louis Ribs for Dinner
Making some St Louis Ribs for dinner on the smoker. Don't do ribs much but doing the 3 2 1ish method. Looking for IT of 200. Took the membrane off, mustard binder with Jeff's rub. Spritz with ACV about every hour. Smoking at 225. Saucing with Ray's BBQ for the last hourish. Gonna do a red... -
Chourico Recipe?
Great to know. What do you mean by "bag sausage"? It is resting in the fridge and was for about 8hrs when I tested but will definitely try again after 48hrs -
Chourico Recipe?
I think the wine needs to be increased maybe to 1.5x. I'd also be interested in doing the black pepper weight to half with the other have white pepper. Cayenne just slightly down. I think ill add the traditional bay leaves while it'd marinating for 24hrs as well. -
Chourico Recipe?
My verdict. Spice level is good borderline high side. Salt is good. It's just missing something. It's close though. Got to think about this. -
Venison Summer Sausage
Some from yesterday's batch! Added 3 large dices jalapeños, mustard seed and 8oz of Tillamook extra sharp i cubed up. Very good. -
Chourico Recipe?
SWFL here. Definitely iced down water for me. Up at 1am about to pull the summer sausage. Chourico is at 149 so perfect timing as ill give them a bit longer.
