Thought I'd give a go with the Willie's Snack Sticks from Sausage Maker this time. After digging through the freezer I found 6 lbs of chuck and 5 lbs of pork butt that went into the grinder. Had a 6 pack of Empyrean Third Stone brown ale in the fridge so I mixed up the spices and cure with a bottle of that last night. Got it all thrown together and gave it an overnight nap in the fridge in the garage. This morning stuffed into mahogany collagen casings and tossed into the MES 40 with mulberry pellets for 4 1/2 hours.
Brought them inside to finish in the hot tub. I like doing that because it gives me a really even product in the end. I KNOW everything gets to the same temp that way.
Brought them inside to finish in the hot tub. I like doing that because it gives me a really even product in the end. I KNOW everything gets to the same temp that way.
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