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  1. backyard bbq

    Making jerky

    Jerky making tips? I already know how to donut in the dehydrator. I am building a small 2x2x6' smokehouse with hot plates to do snack sticks, sausage and such. Can someone please provide me with the entire process from recipe to smoking process? I really appreciate the help!!!
  2. backyard bbq

    Encapsulated citric acid

    Some snack stick recipes call for encapsulated citric acid. Does this make them shelf stable? Then you can leave them out in room temp like jerky? I wander if the hi mountain mixes have this in there mix or if you need to add that yourself? Thanks!!
  3. backyard bbq

    Snack sticks

    Just made the hi moutain pepper/garlic stackin sticks. The flavor tasted pretty decent. My question is, do you need to poke holes in the links before smoking? I smoked at about 190 for a few hours and when they were done I noticed some of the sticks had a fat/grease build up between the...
  4. backyard bbq

    Hi mountain link master question

    Thanks nepas, yeah I love that place. 15 minutes from my house...
  5. backyard bbq

    Collegan casing

    Thanks guys, that's what I figured. Stuffing those on the link master was not too fun.
  6. backyard bbq

    Hi mountain link master question

    Well was in a pinch yesterday, I got a weston #8 grinder for Christmas that works awesome by the way, but the stuffing tube will not fit the smaller 19-22mm casings for snack sticks. I bought a LEM 1/2" attachment but it did not fit(might be able to grind it down), Sooo I had to run to a local...
  7. backyard bbq

    Collegan casing

    Just bought one of the hi mountain snackin stick kits and was wondering if I should soak the casings in water or not? Thanks
  8. backyard bbq

    25 LBS of Lebanon Bologna

    awesome...one question as I am new to making bologna (not used to eating this stuff tho).  I noticed on the original recipe they smoked to final int and you are finished them in a hot bath instead.  Can you explain to me what is the difference?  is it depend what casings you use?  Thanks...
  9. backyard bbq

    turkey & some wings

    Haha
  10. backyard bbq

    turkey & some wings

    Thanks guys. The wings- Rinsed and padded dry with paper towel. Then placed in large ziplock bag and coated lightly with olive oil. Added brown sugar, garlic powder, onion powder & paprika to bag to coat. Add to smoker set around 290. Smoked for about 4 hours or so with apple in uds. Added a...
  11. backyard bbq

    first fresh sausage attempt - country sausage

    Thanks. I figured of doing a country style for the first run. Here is the link to the recipe I followed. http://www.meatprocessingproducts.com/fresh-sausage-recipe-2.html
  12. turkey & some wings

    turkey & some wings

  13. backyard bbq

    turkey & some wings

  14. wings 2.jpg

    wings 2.jpg

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  15. turkey 2012.jpg

    turkey 2012.jpg

    • backyard bbq
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    • Album: turkey & some wings
  16. turkey 2 2012.jpg

    turkey 2 2012.jpg

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  17. wings.jpg

    wings.jpg

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  18. canadian bacon - first attempt

    canadian bacon - first attempt

  19. backyard bbq

    canadian bacon - first attempt

  20. IMG_2078.jpg

    IMG_2078.jpg

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