A New Batch

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
5 lbs for some sticks.

Will let you know what mix after they are done and i have tasted. Cure added, mixed and now in the fridge overnight. Got some 15mm collagen being conditioned in the fridge also.

 
Thanks

My wife came back in after her walk, said oh something smells good. Maybe thats a good sign.

The meat is 80/20 GB. The stick mix is whats new for me.
 
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Watching. How do you condition collegen casings
Open the bag of collagen and fridge them, this will get the collagen to pick up a tad of moisture.

Huh? I thought you could not get collagen wet? Dont always believe what the experts in some book tell you.
 
I'm in!

popcorn.gif


Al
 
Got up at 3am to get these stuffed, damn if i dint fall asleep in the recliner.

Got the meat out, did a quick hand mix and started stuffing. 







Ready for the smoker. Going with hickory at 140*



BBL

 
​They look great. How did you close the ends of the sticks? It almost looks like they were Vac sealed??? I have never seen sticks that were closed like that I usually use twine.
 
 
​They look great. How did you close the ends of the sticks? It almost looks like they were Vac sealed??? I have never seen sticks that were closed like that I usually use twine.
I normally tie, i just pinched the ends together this time
 
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Open the bag of collagen and fridge them, this will get the collagen to pick up a tad of moisture.

Huh? I thought you could not get collagen wet? Dont always believe what the experts in some book tell you.
All I read is not to soak them. I run them real quick under the faucet before slipping onto the horn, and if they start to stick to the horn while stuffing I give it a spritz of water.
Nice sausage as always, nepas. So, when are you going to taste and tell us about your mix? [emoji]9786[/emoji]️
 
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