Finally did some hot sticks now that the LEM fairy has graced me with cool stuff. Used 5# of 80/20 ground chick and Nepas recipe. 19mm collagen casings. Didn't add the ECA and used Dinosaur BBQ Chipotle garlic for the hot sauce. The traeger in "smoke" worked well on different P settings till I needed to up the temp above 160. It got wonky when set to 180 and went north of 200 once or twice. Watched them like a hawk so I didn't get a "fat out". Gave up and finished in the oven at 170 for about 20 mins to get to around 152*. I am extremely pleased how these tuned out with flavor and texture for my first run. Thanks to these forums for this recipes and tips. Enjoy!!!
Stuffed and ready to sit overnight in the fridge.
Gettin smoky smoky
Out of the water bath, dried and ready to wrap and bloom overnight in the fridge.
Cut up and ready to package.
The best stocking stuffers
Stuffed and ready to sit overnight in the fridge.
Gettin smoky smoky
Out of the water bath, dried and ready to wrap and bloom overnight in the fridge.
Cut up and ready to package.
