1st batch 6snack sticks on!
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Just out on the first batch of snack sticks. Pic will be natch 2. Yesterday I made 25 lbs of willys, 25 summer sausage, 25 bull Italian, 25 bulk breakfast sausage, and 25 pepperoni. Ran out of time for smoking, so smoking the pepperoni, stick, and summer sausage today.
Quick question, because I’m am idiot… After getting the batches of stocks and summer done, I realized I didn’t put sure gel in them. Had it sitting there, just didn’t add it. What am I going to have when I’m done, lol? If I’m understanding things right, they may be dry?
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Just out on the first batch of snack sticks. Pic will be natch 2. Yesterday I made 25 lbs of willys, 25 summer sausage, 25 bull Italian, 25 bulk breakfast sausage, and 25 pepperoni. Ran out of time for smoking, so smoking the pepperoni, stick, and summer sausage today.
Quick question, because I’m am idiot… After getting the batches of stocks and summer done, I realized I didn’t put sure gel in them. Had it sitting there, just didn’t add it. What am I going to have when I’m done, lol? If I’m understanding things right, they may be dry?
Midwest_kc I never used to use sure gel, I don’t see much difference besides I get protein extraction faster. May give a little more moisture but If you got a smoker that starts low and you do the proper schedule you should be ok as long as you got the lean to fat ratio.
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Just out on the first batch of snack sticks. Pic will be natch 2. Yesterday I made 25 lbs of willys, 25 summer sausage, 25 bull Italian, 25 bulk breakfast sausage, and 25 pepperoni. Ran out of time for smoking, so smoking the pepperoni, stick, and summer sausage today.
Quick question, because I’m am idiot… After getting the batches of stocks and summer done, I realized I didn’t put sure gel in them. Had it sitting there, just didn’t add it. What am I going to have when I’m done, lol? If I’m understanding things right, they may be dry?
Midwest_kc also unless you have a giant smoker what you have there is minimum 2.5 days of smoking for me and I have a decent size smoker
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Midwest_kc also unless you have a giant smoker what you have there is minimum 2.5 days of smoking for me and I have a decent size smoker
twilliams I’m expecting I may not get it all done. But, if not I’ll keep working on it later on. I don’t have a large smoker, doing it on my gmg. Hoping to get the sticks done in time to get the summer sausage in before bed. Then figure it out. Even if I screw up, I’ll learn something and this is all trimmings from bbq season. Hate to mess up this wagyu beef though.
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Just out on the first batch of snack sticks. Pic will be natch 2. Yesterday I made 25 lbs of willys, 25 summer sausage, 25 bull Italian, 25 bulk breakfast sausage, and 25 pepperoni. Ran out of time for smoking, so smoking the pepperoni, stick, and summer sausage today.
Quick question, because I’m am idiot… After getting the batches of stocks and summer done, I realized I didn’t put sure gel in them. Had it sitting there, just didn’t add it. What am I going to have when I’m done, lol? If I’m understanding things right, they may be dry?
Midwest_kc looks like you did a good amount of processing and have a bit of smoking that will keep you busy. As twilliams stated sure gel will help with protein extraction and some moisture retention. Sausages were being made long before that stuff was invented. Maybe a bit drier, but just watch your smoke schedule and don’t let it fat out. I use the stuff now and then ąnd look at it more as an aid then a necessity.
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twilliams I’m expecting I may not get it all done. But, if not I’ll keep working on it later on. I don’t have a large smoker, doing it on my gmg. Hoping to get the sticks done in time to get the summer sausage in before bed. Then figure it out. Even if I screw up, I’ll learn something and this is all trimmings from bbq season. Hate to mess up this wagyu beef though.
Midwest_kc you’ve been busy.
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Just out on the first batch of snack sticks. Pic will be natch 2. Yesterday I made 25 lbs of willys, 25 summer sausage, 25 bull Italian, 25 bulk breakfast sausage, and 25 pepperoni. Ran out of time for smoking, so smoking the pepperoni, stick, and summer sausage today.
Quick question, because I’m am idiot… After getting the batches of stocks and summer done, I realized I didn’t put sure gel in them. Had it sitting there, just didn’t add it. What am I going to have when I’m done, lol? If I’m understanding things right, they may be dry?
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Just out on the first batch of snack sticks. Pic will be natch 2. Yesterday I made 25 lbs of willys, 25 summer sausage, 25 bull Italian, 25 bulk breakfast sausage, and 25 pepperoni. Ran out of time for smoking, so smoking the pepperoni, stick, and summer sausage today.
Quick question, because I’m am idiot… After getting the batches of stocks and summer done, I realized I didn’t put sure gel in them. Had it sitting there, just didn’t add it. What am I going to have when I’m done, lol? If I’m understanding things right, they may be dry?
Midwest_kc Smoking all of that will keep you out of trouble for a while.
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Well, I only got the snack sticks done yesterday. Another problem I ran into is they snapped as I was taking them out of the smoker to put in the sous vide. Like a dummy (this is a trend, I admit), I just dropped them in the water and figured it would be fine. Got them done, in the ice bath, take them out…there’s fat all over the outside of the sticks. The flavor is really good - I mean, it’s Willy’s so of course it is - but I am thinking I didn’t mix well enough, and then when they snapped, the fat got on the outside.
So, they’re slightly gross from that. Not sure how to get the fat off, lol. Still have to do the summer and pepperoni. And I have a super busy week with Christmas and my son’s birthday tomorrow. Any clue how long I can wait to smoke in the fridge? 3ish days? longer?
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