View Full Version : Yesterdays smoke


Big Guy
12-08-2009, 01:43 PM
Just packaging up my snack sticks and pepper jack smoked polish sausages.

Snack sticks

http://i35.photobucket.com/albums/d162/Big-Guy01/ribssausage011.jpg

http://i35.photobucket.com/albums/d162/Big-Guy01/ribssausage008.jpg

Pepperjack Smokies

http://i35.photobucket.com/albums/d162/Big-Guy01/ribssausage007.jpg

http://i35.photobucket.com/albums/d162/Big-Guy01/ribssausage009.jpg

http://i35.photobucket.com/albums/d162/Big-Guy01/ribssausage010.jpg

Zeeker
12-08-2009, 02:47 PM
Wow, that is some fantastic looking stuff Bud. poi-nts to ya...:drooling:

SmokinLee
12-08-2009, 02:49 PM
Oh Boy bet it smells great in your house right now. They look wonderfull.

Bassman
12-08-2009, 02:50 PM
Looks good, BG! I'll have to try snack sticks one of these days.

Slanted88
12-08-2009, 06:10 PM
That is just good stuff! Nice!

Kingudaroad
12-08-2009, 06:11 PM
Looks perfect Big Guy!

PantherFan83
12-10-2009, 09:50 AM
Snack Stick recipe?

lcruzen
12-10-2009, 10:00 AM
Fine job BG!

Big Guy
12-10-2009, 10:22 PM
Snack Sticks

10# pork butts
4 Tbs. salt
2 tsp. cure
1 Tbs. white pepper, ground
1 Tbs. nutmeg
1 tsp. celery seed, ground
1 Tbs. curry powder
1 ½ Tbs. black pepper, ground
1 ½ Tbs. garlic granules
1 cup milk powder
1 cup ice water
1 cup. Fermento
1 tsp. special meat binder

Grind meat through fine plate, mix with spices well. Stuff into 22mm. collagen casings, tie into 8” links. Put in smoker( no smoke) to dry at 130 F for an hour, continue to smoke at 150 F for 3 hrs with heavy smoke, and slowly increase smoker temp to 175 F and smoke until internal temp of 155. Let cool in smoker.

Fishawn
12-10-2009, 10:24 PM
Awesome stuff BG.... poi-nts for sure!... Nice Work! :sausage:

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