Snack sticks
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For me I rate that chart I found as one of my biggest revelations in finishing meat products
That knowledge along with the precise control of sous vide you are safe and don’t have to cook everything to deathGive a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
For me I rate that chart I found as one of my biggest revelations in finishing meat products
That knowledge along with the precise control of sous vide you are safe and don’t have to cook everything to deathglen said in Snack sticks:
For me I rate that chart I found as one of my biggest revelations in finishing meat products
That knowledge along with the precise control of sous vide you are safe and don’t have to cook everything to deathTotally agree glen.
I understand the reason for the conservative internal finishing temperatures, but with good time and temperature monitoring, I prefer to go with the science.Paul
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glen said in Snack sticks:
For me I rate that chart I found as one of my biggest revelations in finishing meat products
That knowledge along with the precise control of sous vide you are safe and don’t have to cook everything to deathTotally agree glen.
I understand the reason for the conservative internal finishing temperatures, but with good time and temperature monitoring, I prefer to go with the science.processhead you are so right about home vs. Commercial. All you really have to do is look at the ingredients list on those “perfect” snack sticks and remember why your making your own. The wrinkles wont matter as much.
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Just got Bradley smoker wat biscuettes is everyone using
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Just got Bradley smoker wat biscuettes is everyone using
Arnie Hofer Just used mine last night for kielbasa. I used maple. I have used hickory before also
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Arnie Hofer Just used mine last night for kielbasa. I used maple. I have used hickory before also
RON PARRISH I got the special blend 1s would u recommend mixing hi country and hi mountain seasoning
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RON PARRISH I got the special blend 1s would u recommend mixing hi country and hi mountain seasoning
Arnie Hofer I am not very familiar with those. I have used the high mt jerky kits but was a long time ago. I would think you could mix the seasonings as long as the cure wasnt already in it. pretty sure the cure comes seperate though. If not it would be a problem. I am sure there is someone here that might be able to answer your question a little better and the nice thing about this community is they will help you out
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