A New Batch

[BGKYSmoker]

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.

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• BGKYSmoker
• Oct 10, 2016

 

[SmokyMose]

Looks pretty, nepas. I'm tuned in...

Dan

 

[BGKYSmoker]

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.

 

[pc farmer]

Watching. How do you condition collegen casings

 

[BGKYSmoker]

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.

 

[SmokinAl]

I'm in!

Al

 

[gearjammer]

Me too.

I'm ready for some snack sticks.

  Ed

 

[BGKYSmoker]

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. 

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• BGKYSmoker
• Oct 11, 2016

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• BGKYSmoker
• Oct 11, 2016

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• BGKYSmoker
• Oct 11, 2016

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• BGKYSmoker
• Oct 11, 2016

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• BGKYSmoker
• Oct 11, 2016

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• BGKYSmoker
• Oct 11, 2016

Ready for the smoker. Going with hickory at 140*

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• BGKYSmoker
• Oct 11, 2016

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• BGKYSmoker
• Oct 11, 2016

BBL

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• BGKYSmoker
• Oct 11, 2016

 

[mike w]

Those look great! Thanks for the tip on the collagen also.

 

[casmurf]

​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.

 

[dirtsailor2003]

Tasty looking sticks! Was just informed that we have some venison heading our way for stick making!

 

[crankybuzzard]

Looking good as always!

C'mon money shot!

 

[BGKYSmoker]

 
​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

 

[BGKYSmoker]

Amazn tube works great in TSM Smoker

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• BGKYSmoker
• Oct 11, 2016

All cooled and ready for brown bag and fridge.

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• BGKYSmoker
• Oct 11, 2016

 

[SmokyMose]

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]️

 

[crankybuzzard]

 
I normally tie, i just pinched the ends together this time

Ground meat in collagen makes for a good "glue".

 

[crankybuzzard]

 So, when are you going to taste and tell us about your mix? [emoji]9786[/emoji]️

 

[BGKYSmoker]

Patience there grasshopper 

 

[BGKYSmoker]

Ok so here is the mix i used.

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• BGKYSmoker
• Oct 12, 2016

Compared to LEM, TSM & HM It blows them both away.

Its right up there with Owens BBQ, AC LEGG, PS Seasoning, HI Country.

$$ Shots

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• BGKYSmoker
• Oct 12, 2016

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• BGKYSmoker
• Oct 12, 2016

Back in the brown bag and fridge, vac seal later.

 

[gearjammer]

Now that's what I'm talkin' about.

I got to make me some of them.

Great looking sticks, I'll bet they are delicious.

Nice job Sir.

Ed