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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
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.
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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.
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Dry all pulverized and mixed. Add binder and LHP tomorrow before stuffing.
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Cover and back in fridge.
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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.

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Mixed in the free binder.
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Now the LHP
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Stuffed in 19mm smoked collagen.
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In the TSM snoopy smoker. PID running for 1.5 hrs @ 90*
Temp/time set there after to 170* max.

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

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

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I let them cool at room temp.
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Cut, tasted, vac sealed and ready for fridge for few days.

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