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20130914_155832.jpg
- bryceb
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- Album: MES30 on clearance at HD
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This weekend is Summer Sausage and Pepperoni Snack Sticks
Minocqua Wisconsin. A long way from Atlanta. Looks like about an hour left on the sticks. The antique Mav says 147deg -
This weekend is Summer Sausage and Pepperoni Snack Sticks
While the smoking is going on, I changed the oil in my truck and took the rest of the pork butt we ground last night and made some breakfast sausage. Just patties and bulk and used the LEM mix (its good stuff that our family loves). the sticks are now at 124 deg according to the antique... -
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- bryceb
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- Album: This weekend is Summer Sausage and Pepperoni Snack Sticks
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20130914_150214.jpg
- bryceb
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- Album: This weekend is Summer Sausage and Pepperoni Snack Sticks
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This weekend is Summer Sausage and Pepperoni Snack Sticks
Into the smoker to dry for 2 hours then I'll bump the temp up a bit each hour with smoke until the IT is about 152-154. -
20130914_101920.jpg
- bryceb
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- Album: This weekend is Summer Sausage and Pepperoni Snack Sticks
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This weekend is Summer Sausage and Pepperoni Snack Sticks
- bryceb
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This weekend is Summer Sausage and Pepperoni Snack Sticks
Giving the LEM Summer Sausage kit a whirl... I'm still a bit nervous to try my own spice mixing yet, do I'll stick to kits. 3 plain and 3 with cheese. 80/20 beef/pork. Stuffed tonight in 1.5x12" casings...about a pound each. maybe smoked tomorrow if there is room with the stick or Sunday if... -
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- bryceb
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- Album: This weekend is Summer Sausage and Pepperoni Snack Sticks
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- bryceb
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- Album: This weekend is Summer Sausage and Pepperoni Snack Sticks
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20130901_160320(0).jpg
- bryceb
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- Album: First time Brisket
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First time Brisket
Mmmmmm...delish! Shreded up... and ready for tortillas. -
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- bryceb
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- Album: First time Brisket
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20130901_153151.jpg
- bryceb
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- Album: First time Brisket
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First time Brisket
It's at 170 now and I just put it in a pan with broth and wrapped it up. I'm planning on shredding/pulling it when done, so we'll go up to 210deg before I pull it and let it rest until we're ready to eat and shred it right before. The plan is for tacos for dinner. I'm really liking the... -
20130901_120334.jpg
- bryceb
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- Album: First time Brisket
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20130901_120018.jpg
- bryceb
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- Album: First time Brisket
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Jalapeno and Cheese Snack Sticks this weekend
All portioned and packaged up. The cheese did well and stayed in chunks mostly. Next time I need ti leave the jalapeño in larger chunks... the flavor is there but visually and texturely they are not. Just over 5lbs total when done.
