Thought I would mix up a batch of snack stix using Rich's Checkered Past Italian sausage mix. I only had 10 lbs ground and didn't feel like busting out the grinder...
Started with 10 lbs. 50/50 pork / beef mix. The only thing I added to the seasoning was:
1 C. red wine
1-1/2 C. soy protein concentrate
4 TBSP red pepper flakes
2 TBSP dextrose
3 TBSP fermento
2 TSP cure
Stuffed in a 22mm collagen casing - Had a brain cramp and tried using the wrong size stuffing horn...I was wondering why my casings weren't fitting well
Smoked with hickory: 120 for 1 hour to dry up and then staggered to 130 and started the smoke in the AMAZN then to 150 then finished them at 170 and pulled right at 152 IT.
We got some snow over the weekend and used that to cool them down - that's about the only time I like the snow
I think they turned out darn good - Love the CP Italian mix (Thanks Rich) and it's about the right amount of heat for me. Moisture was spot on I believe. I might trim down the pepper flakes to 3 TBSP next time (some of my taste testers (ie: wife unit) thought it was a bit hot.
Tried the label maker for the vac bags - We'll see if these adhere in the freezer for long.
Now I remember why I usually do 20 lbs. batches - these don't go too far in a 10 lb batch and you still have the same amount of cleanup!
Thanks for looking!
Started with 10 lbs. 50/50 pork / beef mix. The only thing I added to the seasoning was:
1 C. red wine
1-1/2 C. soy protein concentrate
4 TBSP red pepper flakes
2 TBSP dextrose
3 TBSP fermento
2 TSP cure
Stuffed in a 22mm collagen casing - Had a brain cramp and tried using the wrong size stuffing horn...I was wondering why my casings weren't fitting well
Smoked with hickory: 120 for 1 hour to dry up and then staggered to 130 and started the smoke in the AMAZN then to 150 then finished them at 170 and pulled right at 152 IT.
We got some snow over the weekend and used that to cool them down - that's about the only time I like the snow
I think they turned out darn good - Love the CP Italian mix (Thanks Rich) and it's about the right amount of heat for me. Moisture was spot on I believe. I might trim down the pepper flakes to 3 TBSP next time (some of my taste testers (ie: wife unit) thought it was a bit hot.
Tried the label maker for the vac bags - We'll see if these adhere in the freezer for long.
Now I remember why I usually do 20 lbs. batches - these don't go too far in a 10 lb batch and you still have the same amount of cleanup!
Thanks for looking!
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