armyguy Oh heck yeah, nice pick up on that Talsa Mixer! Those things are awesome! You can really get great protein extraction without smearing any fat in those. The first time I used one I thought it wasnt working because the meat just looking like ground meat that had been mixed a few times, and didnt have the look it gets when mixed in retail mixers. But sure enough, I picked it up and it was stretchy and sticky but still have great particle definition!
Habanero BBQ Snack Sticks w/ Hot Pepper Cheese
9+ seems reasonable. But not for this guy anymore, that’s a distant memory.
About 4hrs until they hit 135 then hot water bath. Will hit 160 in a matter of minutes.
Seems to leave more time for other things like, a cold beer or a little bourbon on the rocks while munching on all your hard work. LOL
I could learn a lot from you. Def agree a good path may be to smoke in PK100 and finish in sous vide.
So all are now vac sealed and ended up with 26 bags with 8x6" stick each (8x10" bags) and 3 bags of shorties (6x10" bags). Also got two pint bags full of end and curve/hanging cuts that are snacks for next day or so. Seems 42" hanging sticks work well in the PK100 with minimal loss for 6" sticks.
Since twilliams asked here are side by sides of the Pitts & Spitts 1250 and Pro Smoker PK100 batches:
1250 left, PK100 right:
So to start:
Smoke on the PK100 batch is numerous time stronger. I did run a mostly full pan of mixed hardwood so was certainly heavy on the smoke by design. P&S used Lumberjack Comp Blend pellets. Beyond that they both taste amazing. I did label the batches so will be curious over next weeks or so how much of a difference I can tell (if any).
This Habanero BBQ w Hot Pepper Cheese is AMAZING. Though have to say I can’t even tell the cheese is pepper cheese as the Habanero BBQ is pretty strong and overpowering (in a good way). Cheese adds a nice creaminess but not a lot of flavor here. Heat is pretty mild (medium depending who you are I’d say) but there, and sweet is pretty strong. Really nice balance and hard to stop eating them. Advice is if you avoided based on “Habanero” don’t worry - heat is like ballpark nacho slices.
Just because I like pics and took them, here is the bagging and post chamber seal:
cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
Jamieson22 those look great.
Jamieson22 Look great
Awesome. Hopefully I’m doing the same thing in a couple weeks.
Jamieson22 good looking finished product. I bet they taste fantastic!
Warning! Dont view these pics if you
Look really good, I will be making some next month along with jerky, if I make too soon they don’t make it to deer hunting in November.
Jamieson22 You would think that it would solve the problem, I will be making a double batch of jerky. Too many brothers and nephews, but it is all good, nice to be appreciated even if it is only for food.