Smoking Snack Sticks AC Legg Old Plantation 25 lb Batch Beef n Pork

Today I'm going to make a

batch

of

snack

sticks

that will be half B half

pork

. I have some venison left that I'm going to go ahead and use whatever seasoning I'm going to make on it. using it will be AC ​​legs, it's

snack

seasoning, this will give you an idea of ​​what's in it, if you want to take a look at it, I'll use collagen casings. I actually have the meat inside the smoker and then in vats. I'm going to come out of the grinder and the stuffer is going to start. I'm going to disinfect everything and then start cutting it.

There's the red pepper. I bought them to cut it, it's okay, so now I'm doing it. one ground I have some cheese that I'm going to grind with the meat and I'm going to use real grated cheese one I start to mix it I take out some of this meat from here I divide it in half and -Half way I can mix both containers. I have some pepper cheese and cheddar cheese to add. I'll use all that cheddar cheese. It's a bit excessive. The recipe calls for one ounce of cure. Now here, a pound of prevention.

Make sure you remember well. 1.75 let me go there too, right now, joy to run this again here, mix this, the other set is running out of power, so I'm not going to pack this up tonight, I'll pick this up tomorrow, mix this and then. I'll put it in the refrigerator and clean it. This is the product I use for surface sanitation. Okay, collagen wraps are a dry product and are actually loaded onto the filling to dry, so you'll just lay it lengthwise on your smoker. My smoker is pretty big so I can do most things that are pretty difficult, so one of the things I found is that if you're not going to use scissors to cut them, it would be better if you used your knife, bring the carcass. to the cutting board or board to the kitchen and cut it on the board otherwise it might split a little so they will be a little fragile until they get stuck.

You want to make sure you stop them enough, but don't overdo things, I prefer under things and have them a little wrinkled and then keep increasing the amount so that you don't buy enough covers to make your bat because you didn't stop, it might get a little bit Brutal for you because you didn't put in enough. on each carcass for the

batch

now I'm preparing them for the smoker. I'll just take a piece of rope because my smoker has hooks, not removable rods. I have stainless steel hooks on there, so the guy is just a rope.

That's Austral, hang on the hook, the smokers lit it. The PID is running at 125, that will be our first hour, then to finish our cooking program we will do two hours at about one hundred and fifty degrees 155 and be done. at one hundred and seventy and until we reach an internal temperature of 160 what we are going to smoke today is cherry, it smells good. If you're interested in building a PID like this, you can pretty much build a smoke box with just anything you can build that PID on. I think I had less than $40 to build all of those, so they're not very expensive to build, they're not difficult to build, that's the one I built for my Weber smoker. just a temporary setup and if you are interested in making one there are many videos on PID.

I also have videos on how to make them. Feel free to check out my other videos. They are nearing completion, so we are getting closer. Just set the temperature. to your final cooking temperature, the 170 range, the nice finish, not overdone, well, that's like they come out of the ice bath and there they are complete and the most important part where I cut them and eat them, cut the string of the place where they hang. Cut them in half and size them up. I probably won't freeze them all. Leave some for mahjong. It has a good color.

You can still see the cheese. See the juice. Hmm. Wow, those are excellent. Calvin's drawers have a really good creak to them. Maybe it's a little chewy for my taste, but the flavor of the legs now that they're smoked, you can taste the cherry smoke, it's not too much, the season is perfect, the jalapeño, you can taste a little jalapeño. the cheese you can definitely taste I wouldn't say it really tastes like Slim Jim, honestly it's a lot better than swimming, so the swimming times are unpleasant compared to a bit of dad's accent, well I want to keep eating the front.

Wow, so there you are ready. for packaging I'll use a vacuum bagger and I'll make them in four or six packs of four or six or something like that, wherever it's comfortable to finish this, I'm going to plug in, put in your supply, they have very good ones, very good ones. selection of things to make butcher's sausages and all kinds of condiments and I just like the look of them. I like to order enough to make the shipping worth it and I really like the leg seasoning so I like the fact that it's low cost. Make some of your batches 25 pounds and have less than three dollars on the seasoning, which I think is pretty reasonable.

It's convenient to have a nice place like this where you can go and get everything you need, so I thought I'd give it to you. a little plug because I like your website and I like your selection, so with that I'll conclude the video and call this one good, everyone have a good time and like, share and subscribe, see you next time.