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First smoke Hi Mountain snackin sticks w/ qview

bluebombersfan

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So I think I did alrgiht for my first smoke.  Thanks for all the replies to my HELP call.  I put this under beef but I had mixed 3lbs of lean beef and 1lb lean pork.  They turned out pretty good but was quick to find the hot spots in my new smoker.  Here are a few pics I took along the way. 



This is after they were put in the casings last night, and then bagged and in the fridge over night.



Into the ice bath to "bloom" (more wise advice from this forum)



the finished product!!!!
 

gotarace

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They look Great, but how do they taste? Nice job on your first smoke.
 
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meateater

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That looks great for a first. Let us know how they taste after they rest for a bit. 
 

bluebombersfan

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They taste great!!!  I was surprised, the hi Mountain kit has a nice kick to it!!!  I am already planning a pork shoulder for the weekend and put a pork shoulder in a buckboard bacon cure a few days ago.  I also just put a large beef loin in a corn beef brine!  A guy from work said his butcher has huge beef briskets on sale as well.  May have to take some time off work for all this. AHAHHAAHAHAHAHAHAHAHAH 
 

tjohnson

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Another one HOOKED!

TJ
 

Bearcarver

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They look real good, BB !!!!!

Wouldn't mind having a couple of them incarcerated in my shirt pocket for a few minutes!

Keep up the good work!

Bear
 

SmokinAl

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Excellent job, BB!
 

exhaustedspark

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For the record "Blooming" is what is done after you sshower or soak in cold water to stop the cooking process. You then leave the sausage hanging in room temp for a few hrs to bloom.

Look great though. I am begging the boss for a camera now so i can have an excuse to smoke some meat.

P.S.

Dr Oz   Bite me
 

fpnmf

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Looks great and delicious!!

  Craig
 
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exhaustedspark

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Ya just cant go wrong with hi mountain.

Yum yum.

I swear the q view has a Click and sniff feature. I can smell em from here.
 

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