While I had all the stuff out I went ahead and made some pepperoni snack styx ! (you old farts, see what I did there)
Pepperoni seasoning prepackaged mix from B&P Inc.
Powdered Buttermilk
Amespho
a little cure
19/20 sheep casings (I actually ran out of casing and I flushed and relaxed 4 good sized ones)
6 lbs fine ground beef
2 lbs double ground pork
I had about 2 lbs of seasoned meat left over. Will freeze for another day.
They taste really good, definitely plump. I make these a lot I try to keep some packages in the freezer actually.
Sticks are a little thick, I left the casing in the water for 48+ hours so they relaxed a lot during stuffing.
I smoked for 6 hours at 100 /150 chamber temp. They are now in the oven, I am trying out that dehydrate function I forgot about.
Actually with all those binders I used, I am going to be surprised if it gives up much more moisture.
One last thing. It should have been first. I have/had a MES30 as well as the 40. The 40 I can smoke on and the 30 I can cook on. 40 set at 275 comes up to only 220 which is fine. I decided to throw a chick in the 30 at 275 for supper. Having used it the week before on a whim. during the preheat to 275, I had not enclosed the vent after the last use and didn't check it, head up my ass doing sausages. Neighbor come screaming in the back door. You guessed it, "FIRE". I got it out, it melted the 30, the 40 was full of sausage and it is still working. but metal aweing is pretty singed.
What I want to say is, its Thanksgiving, keep your head in the game. Be safe!
Pepperoni seasoning prepackaged mix from B&P Inc.
Powdered Buttermilk
Amespho
a little cure
19/20 sheep casings (I actually ran out of casing and I flushed and relaxed 4 good sized ones)
6 lbs fine ground beef
2 lbs double ground pork
I had about 2 lbs of seasoned meat left over. Will freeze for another day.
They taste really good, definitely plump. I make these a lot I try to keep some packages in the freezer actually.
Sticks are a little thick, I left the casing in the water for 48+ hours so they relaxed a lot during stuffing.
I smoked for 6 hours at 100 /150 chamber temp. They are now in the oven, I am trying out that dehydrate function I forgot about.
Actually with all those binders I used, I am going to be surprised if it gives up much more moisture.
One last thing. It should have been first. I have/had a MES30 as well as the 40. The 40 I can smoke on and the 30 I can cook on. 40 set at 275 comes up to only 220 which is fine. I decided to throw a chick in the 30 at 275 for supper. Having used it the week before on a whim. during the preheat to 275, I had not enclosed the vent after the last use and didn't check it, head up my ass doing sausages. Neighbor come screaming in the back door. You guessed it, "FIRE". I got it out, it melted the 30, the 40 was full of sausage and it is still working. but metal aweing is pretty singed.
What I want to say is, its Thanksgiving, keep your head in the game. Be safe!
