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Beef sticks - sheep casings
Four hours at 110' bringing it to 150' changing from hickory n miquette to Apple -
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Beef sticks - sheep casings
My youngest son threading the casing and cranking today -
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Beef sticks - sheep casings
Use the citric acid. I all so use sausage makers fat replacement to add to the joy fullness . -
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Beef sticks - sheep casings
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Beef sticks - sheep casings
Smoked dry Beef Sticks Ingredients: 10 Pound Recipe 10 pound lean burger (85/15) or venison (If using venison, add 10-15% beef or pork fat.) 2 tsp Instacure #1 (aka Pink salt; Prague Powder #1; Modern Cure #1; T.C.M.) 1 Tbsp Black pepper 1 Tbsp Red chili pepper (I used chipotle) 1 Tbsp Garlic... -
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10lbs batch frankfurters
Andy this is a polish govt recipe type book I am most impressed with this book. So much good information. Hope this is the info you are looking for. Btw them Frank's are mighty good. I love the pop of the casing too. -
10lbs batch frankfurters
Andy I got it from this book Pretty sure it says it is the original New York vendors dog. -
10lbs batch frankfurters
The recipe needs a tad more salt. IMO but I use course ground salt. And two tads more pepper. IMO. -
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