So been awhile since I did sticks so here it goes
10lbs of 82/20beef Long horn we just had butchered
Mitchlitch seasoning from Spokane Wa. with their Hi temp Ja[p cheese
starting the mix (this mix had cure 1 in it)
and into the smoker these were about 24" long so one full one is 4ft smoker is full starting on cheese next
These are in at 120* for about one hour then I will add the ampts with Hickory and bump up 10* every hr till smoker
gets to 170 and keep it there till IT gets 152*
stuffed into smoked collegen casings 19mm WHAT A PITA with the small casings I have a bunch to use up never had one of the 22mm break and most of these broke no matter how slow I went
Thanks For looking more pics to follow
Steve
10lbs of 82/20beef Long horn we just had butchered
Mitchlitch seasoning from Spokane Wa. with their Hi temp Ja[p cheese
starting the mix (this mix had cure 1 in it)
and into the smoker these were about 24" long so one full one is 4ft smoker is full starting on cheese next
These are in at 120* for about one hour then I will add the ampts with Hickory and bump up 10* every hr till smoker
gets to 170 and keep it there till IT gets 152*
stuffed into smoked collegen casings 19mm WHAT A PITA with the small casings I have a bunch to use up never had one of the 22mm break and most of these broke no matter how slow I went
Thanks For looking more pics to follow
Steve
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