• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Smoking Sticks

SWFLsmkr1

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
10,679
4,346
Joined Dec 25, 2010
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.
IMG_3863.JPG
 

SWFLsmkr1

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
10,679
4,346
Joined Dec 25, 2010
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.
IMG_3869.JPG
 

SWFLsmkr1

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
10,679
4,346
Joined Dec 25, 2010
Dry all pulverized and mixed. Add binder and LHP tomorrow before stuffing.
IMG_3885.JPG


Cover and back in fridge.
IMG_3887.JPG
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
26,456
3,836
Joined Nov 12, 2010
Cure SE & AP (right bag)

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

SWFLsmkr1

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
10,679
4,346
Joined Dec 25, 2010
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.

IMG_3889.JPG


IMG_3893.JPG
 

SWFLsmkr1

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
10,679
4,346
Joined Dec 25, 2010
Mixed in the free binder.
IMG_3905.JPG


Now the LHP
IMG_3903.JPG


Stuffed in 19mm smoked collagen.
IMG_3906.JPG


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

IMG_3907.JPG


1.5 hrs past. Color change and smells good. Dont know if i will put smoke, if i do around 8 hrs.
IMG_3908.JPG
 

SWFLsmkr1

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
10,679
4,346
Joined Dec 25, 2010
Getting close to being done.

IMG_3910.JPG
 

SWFLsmkr1

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
10,679
4,346
Joined Dec 25, 2010
4 hours of smoke is plenty....got to get the weber going for frien chicken

IMG_3911.JPG


I let them cool at room temp.
IMG_3912.JPG
 

SWFLsmkr1

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
10,679
4,346
Joined Dec 25, 2010
Cut, tasted, vac sealed and ready for fridge for few days.

IMG_3937.JPG


IMG_3939.JPG


IMG_3940.JPG


IMG_3941.JPG
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.