Keith, you're a hunter... buddy of ours stopped by tonight with his new weimaraner... dang cute!
Ryan
Ryan
Thanks. Yeah, my own seasoning mix. Basically the same mix I use for jalapeno and cheese smoke sausage.Those sticks look awesome. Your own seasoning mix ?
Thanks gmc!NIce job on those sticks Inda. 60 and 70* weather is still a few months out for us.
Point(s) for sure
Chris
Thanks RHB! That's some COLD weather comin!!!!Dang nice looking sticks Keith… Wow… need my address for quality control purposes?!?
We just had 8-9 inches of new snow on top of what we already had… now there is a cold front coming with winds up to 50 mph they are saying… Temps could go down to -45 or lower!
Thanks tbern!late seeing these, but man do they look good! thanks for sharing them!
Thanks Chile! Glad I got them done overnight!Mmmmm, snack sticks looking good.
Thanks piney! Now to dry them...Yes the sticks are looking good.
Thanks jax! These will be further dried to 40% weight loss for a shelf stable stick. Most of these will be brought to my buddy in Kansas.I would eat all of those in 1 setting. ( maybe 2 ) They look awesome !!
Yep. I do all my sticks this way for a shelf stable product. Fermented with F-RM-52 starter for 56 hours @77*F and that dropped the pH down to 4.7ish...Looks good . I'd like to see them after drying a couple days .
Just saw you said that above .