- Joined Apr 27, 2017
Thank you Chef jimmyj...Those look great and the Recipes flavor profile is interesting. I use Summer Savory in my Fried Chicken Coating. To my palate, Summer Savory tastes like a mild and floral Oregano...JJ
first one I could find. Few changes but Loves me some Jack!
Nice chamber. The sausage really look good. Seems like you really are into the cured meats. I made a cheese cave out of an old refrig. Used an Ink Bird temp controller. Vaccum pack my cheese to age, so I don't have to worry about humidity. I'm sure I'll be getting some good advice from you when I set up my curing chamber for my meats. Been using Umai dry bags for now.Been going through the freezer making a pile of snack sticks lately. This recipe is a play off the Bourbon and Black Pepper Steak. I used Jack Daniels Bourbon Whiskey, thus "Black Jack" Sticks.
Bourbon and spice mix ready to go...
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Finished up....stuffed into 19mm collagen casing and hanging in the drying chamber set to 35* for the cure to equalize.
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Will smoke tomorrow with red oak...I think it will be the wood of choice with the bourbon and black pepper...
No, I did not put them in an ice water bath, just cool tap water to drop the internal temp of the sticks below 100*F.do you drop them in a ice bath once done in the smokehouse? And does the casing fill up with grease near the bottom?
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