Search results for query: *

Here's a thread about your question. http://www.smokingmeatforums.com/t/113783/encapsulated-citric-acid-question

Yeah, I have the Artisan series and it gets really warm by the time I'm finished.

I just did 5 lbs of Teriyaki snack sticks and 5 lbs of Venison summer sausage yesterday with the temps around -26 with the windchill and my MES 30 had no problems.

I use the Kitchenaid grinder and haven't had any problems yet, but I only do 10lbs at a time at the moment. I will definitely be buying a new grinder after the holidays though. I feel like the Kitchenaid grinder is pretty rough on the mixer and don't want to have to buy a new mixer.

Those look great! The restaurant that I work at makes a different sausage weekly. I might have to slip them this recipe soI can try it out.

Those look great!

Thanks Al! Ill give this a try. I just put 5 lbs of Venison Summer Sausage along with 5 lbs of Teriyaki Snack Sticks on my MES.

Looks good Al! I have an MES 30 and have a hard time keeping my AMZN lit

Thanks Al! Here are some pics of them all cut up. How would I go about getting the fat streaks out of my sticks?

No Problem Bladeguy! I don't have that problem around here... My first batch of sticks moved too fast from my drunken idiot friends.

Before water bath After water bath

Hey Bladeguy, I have not tried them yet... I just stuffed them and threw them in the smoker asap. I used this as a guide 1. Start at 130* for 1 to 1.5 hours (no smoke or water in the pan) This gives the casings time to dry some. 2. 140* with smoke for 2 hours. 3. 150* for 2.5 hours. Check IT...

Hey all, It's been a really long time since I've posted on this forum. Just moved back to Minneapolis from Chicago earlier this summer and the bug hit me again.My first attempt at snack stick was a couple of weeks ago using Nepas's Slip Jim recipe. They turned out great but I think I had too...

Ok guys I just put the Jerky on the smoker. Since I didn't know how much ingredients to add to my cure I marinated the meat in the cure for 24 hours and then the marinade for 24 hours. Hopefully it turns out good. I will post some pics of the final product.

Wow that looks really good!

Thanks nepas, I think the cure that he gave me is called country brown sugar cure? I don't plan on using my dehydrator on this batch. I plan on using my Bradley digital smoker. Is this cure a lot different than cure#1?

Thanks nepas. I was hoping that you would chime in. Im not going to be using my dehydrator I will be using my smoker so I wanted to use a cure. I will omit the chili paste and try curry powder. As far as the cure that I'm going to be using goes should I change the amounts of ingredients that I...

Hi everyone, I just got back from my local butcher and had him slice me 5 pounds of beef. You will have to forgive me I forgot the name of the cut. I was originally going to use bottom round but he recommended this particular cut to me. He told me there is very little fat on it so i chose this...

Hey everyone, I haven't been on this site for a while so I thought I would post and introduce myself. I used to post on here a while back and all my stuff was lost. I have been lurking around and have caught the bug again. I just purchased a  Bradley Digital smoker an I love it. I have only used...

Thats exactly what im gonna do. Thanks guys! Texas-Hunter I have already done that but had to re register when the site went down.