PA Dutch Dark Shortshots

[BGKYSmoker]

3lbs of 88/12 ground beef.
I went with 12 instead of 10.
Going to be a cure #2 mix.

 

[JckDanls 07]

Man.. Your gonna make an alcoholic outta me...

Got another drink and ready to go ....

 

[Winterrider]

Watching ...

 

[bill1]

I'm in for the ride.

 

[BGKYSmoker]

I gotta get this going.
Been busier than a one leg man at a butt kicking contest

Distilled water, 007 and a pinch of dextrose, set aside.

Close enough for gov work.

Not using this, just keep it around.

 

[indaswamp]

Good start...

 

[HalfSmoked]

Geez waiting again

Warren

 

[BGKYSmoker]

These are all mixed and stuffed.

Going to be interesting to see how the eco cure 2 does.

My wife operated the stuffer again.

Going to be interesting to see how the eco cure 2 does. They smell pretty good. Used 20mm smoked collagen.
Temp where these are hanging for 24 hours is between 72-74*
Going to hit em with some cold smoke after they ferment.
Why buy short shots when you can make em.

 

[indaswamp]

Looking good Rick! I have some pepperoni and romano cheese stix on deck....soon as I finish the optimization modifications in Norcini Nirvana!

 

[BGKYSmoker]

These were fast to ferment. I used my proofer set at 74* no water as the moisture in the shortshots were giving off humidity.

Glad I kept my biltong/droewors dryer bucket.

 

[BGKYSmoker]

Not sure about this eco cure #2 yet compared to cure 2

These will tell in about 3-4 more days hang time.

They smell good, getting firm.

 

[BGKYSmoker]

Had to slice one up.

Looks good, smells good.
My pH was 5.2 during fermenting/hang time.

What do I think about EcoCure #2....EH, I'm going to stick with the regular cure #2

These are going to get a few more days of dry hang time.