Smoking Sticks

[SWFLsmkr1]

Ok i lied.

Sometimes i do mix my own.
Not pictured is 5 pounds of fresh ground chuck, nfpdm, salt & 19mm smoked collagen.


LHP Dry for the fermenting agent.

 

[SWFLsmkr1]

No time today for anything except getting the dry togther.

No nfpdm. I went with free binder 2oz.
Cure SE & AP (right bag)
Lower bag is the rest of the dry.
Cure bag and Red bag will get pulverized.

 

[SWFLsmkr1]

Dry all pulverized and mixed. Add binder and LHP tomorrow before stuffing.

Cover and back in fridge.

 

[daveomak]

Cure SE & AP (right bag)

What are those 2 items ?? I'm not familiar with them....

 

[SWFLsmkr1]

Cure SE & AP (right bag)

What are those 2 items ?? I'm not familiar with them....

Cure 1
AmesPhos (AP)
Sodium Erythorbate (think i spelled right) SE

 

[rohfan2112]

Following.

 

[SWFLsmkr1]

When i was cleaning out the freezer i found a vac bag, (not labled again) was brown bag in the vac.

Oh yeah mettwurst.

Still looks and taste good.

 

[SWFLsmkr1]

Mixed in the free binder.

Now the LHP

Stuffed in 19mm smoked collagen.

In the TSM snoopy smoker. PID running for 1.5 hrs @ 90*
Temp/time set there after to 170* max.

1.5 hrs past. Color change and smells good. Dont know if i will put smoke, if i do around 8 hrs.

 

[SWFLsmkr1]

Getting close to being done.

 

[SWFLsmkr1]

4 hours of smoke is plenty....got to get the weber going for frien chicken

I let them cool at room temp.

 

[SWFLsmkr1]

Cut, tasted, vac sealed and ready for fridge for few days.