Summer & Stix

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
After using the hand grinder for the pound of pork I got 5 lbs of fresh ground beef from the butcher. He said its close to 85/15. I got some mix together. Mixed some PS bbq with some willies for a good taste. Got my cure 1 into 1/2 cup water and said "Self" Try your Bosch to mix the meat up.

Yeah

So my Bosch that I use for dough didnt miss a beat mixing 6lbs of meat.
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The Bosch put a hurt on my hand crank meat mixer and my KA.
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After taking the Bosch apart for cleaning I use streaming for sanitizing.
Going to stuff three 1lb chubs and the other 3 for stix, tomorrow.
 
Thanks

Just took all from fridge and hanging at room temp so the smoker comes up to temp.

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In the snoopy, pid doing its thing

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pidt.jpg
 
Nice . Just hung 2 chubs in the 30 . One is a take on the Ginger salami from Poli .
I should have done some in sticks .
 
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Any trick to getting more collagen casing on the stuffing horn? I can barely get 40” on at a time. Collagen still best for six or should I try sheep?
 
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