About 2 weeks ago, I picked up romano cheese reduced price 60% off again. It was 5 oz. blocks instead of shredded this time though. I bought 7 blocks and put them in the refrigerator then watched the sales fliers for pork butts. 2 weeks later, pork butts went on sale $0.99/#...time for more snack sticks. I bought 2 double packs with the intention of making some tasso as well. I cut the neck end roasts/ coppas off the butts and set those aside for the tasso, then deboned the remaining pieces for the stix. All in- I ended up with 32# meat for this batch of stix. Pulled the old Saladmaster shredder out and made quick work of the cheese. Once I had everything mixed, ended up with 37# of stuffed stix. Fermented 42 hours in the smokehouse to pH of 4.75 then I rolled some smoke to them. Used Hickory and cherry...
With the late spring cool temps, I am able to dry these in a spare room with a crack in the window and a small fan running. The stix had lost 21% when I pulled them from the smokehouse, lost another 6% first 12 hours of drying overnight. Temp was 58*F in the room. I'll let them dry to 40-45% weight loss then package. Most of this batch will be going to my buddy in Kansas.
With the late spring cool temps, I am able to dry these in a spare room with a crack in the window and a small fan running. The stix had lost 21% when I pulled them from the smokehouse, lost another 6% first 12 hours of drying overnight. Temp was 58*F in the room. I'll let them dry to 40-45% weight loss then package. Most of this batch will be going to my buddy in Kansas.
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