I second Jonathon’s advice.
Willie’s is a great taste by itself, and how to is right here.
I like to do a 50/50 Beef/Pork Shoulder mix.
Course grind, mix in the Willie’s, Refrigerate over night. (Gives the cure time to cure.)
Then regrind with a 3/16" plate.
Refrigerate for a couple hours to rechill. Then put the batch in my 5 pound stuffer and make rope.
At that point, into the smoker to smoke and bake to 165° IT. Ice water bath. Then whack into ~8" sticks and package in 5’s.
I like 17 mm collagen casing for mine. Gives it a “snap”.
I use Apple Wood as my smoke. I typically eat a package of 5.
That’s why I like 5’s. If I did 10’s, or 20’s, I’d likely eat them all.
And since I share, my dog would get to danged full.
Jonathon, could you please give him the link to the reducing page for lesser than 25 pounds of meat? Thanks!
(I’m off to go drag a trailer around in L.A. traffic.)
mikemikemike That’s the first I’ve heard of anyone talking about packaging up sausage before cooling it in an ice bath or shower.
I’ve not had any issue with losing too much smoke flavor or aroma in an ice bath or even a longer sous vide. Obviously, some washes off. I can smell it in the sous vide water, although I don’t smell anything in an ice bath. In either case (or both cases combined), I’ve been quite happy with the smoke level in my final product.
Dawson Coates Cooking snack sticks kicked my butt for years… the only way I will finish cooking snack sticks is in a water bath now. Cuts down the total cook time in half and retains all of the moisture.
I’ve been using roasters and warming the water temp to 165. Load the snack sticks in the water, the water temp will dip to about 150, once the water temp is back up to 160 start checking the internal temp of the sticks until they hit 160. This process take about 30 minutes. Just make sure you get your water up to temp and very stable ahead of time. You can make the sticks fat out much faster if you are not carefully monitoring the water temp.
Jonathon No problem everyone is busy and I appreciate all the knowledge you guys willingly share! Everything turned out fine, I couldn’t find anything that said to add in last 60 seconds after about an hour of searching so eventually I talked myself into adding it with 4 minutes of mixing left on the clock
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