First smoke Hi Mountain snackin sticks w/ qview

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bluebombersfan

Master of the Pit
Original poster
OTBS Member
Mar 4, 2011
1,729
75
Winnipeg, Manitoba Canada
So I think I did alrgiht for my first smoke.  Thanks for all the replies to my HELP call.  I put this under beef but I had mixed 3lbs of lean beef and 1lb lean pork.  They turned out pretty good but was quick to find the hot spots in my new smoker.  Here are a few pics I took along the way. 

67ce5cf9_002.jpg


This is after they were put in the casings last night, and then bagged and in the fridge over night.

f8b60a8b_Snackinsticks001.jpg


Into the ice bath to "bloom" (more wise advice from this forum)

aae73d52_Snackinsticks002.jpg


the finished product!!!!
 
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They taste great!!!  I was surprised, the hi Mountain kit has a nice kick to it!!!  I am already planning a pork shoulder for the weekend and put a pork shoulder in a buckboard bacon cure a few days ago.  I also just put a large beef loin in a corn beef brine!  A guy from work said his butcher has huge beef briskets on sale as well.  May have to take some time off work for all this. AHAHHAAHAHAHAHAHAHAHAH 
 
Not Bad for a first try... They look great...
 
They look real good, BB !!!!!

Wouldn't mind having a couple of them incarcerated in my shirt pocket for a few minutes!

Keep up the good work!

Bear
 
For the record "Blooming" is what is done after you sshower or soak in cold water to stop the cooking process. You then leave the sausage hanging in room temp for a few hrs to bloom.

Look great though. I am begging the boss for a camera now so i can have an excuse to smoke some meat.

P.S.

Dr Oz   Bite me
 
Looks great and delicious!!

  Craig
 
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