Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: Angry Perch on April 01, 2018, 11:47:41 AM
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Processed 10 pounds of salami yesterday, but still had
4 pounds of meat left over, and made some Jalapeņo,
Garlic and Ghost Chile sticks. Yum!
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What size stuffer tube and casing you use for those sticks? You smoke em?
Sent from my SM-G935V using Tapatalk
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1/2" tube and 16mm collagen casings. A bit of a pain to get them loaded.
I cold smoked for a couple hours, then cooked in the oven, 125, then 145, and finished at 170.
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Those sticks look really good! Do you blend your own spices or buy a packaged mix?
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I made this one up. Turned out pretty good.
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Looks Good!
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Looks good AP.
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I wish they had a little more snap to them. I wonder if next time I should hang them in my curing chamber for a week or so?
Maybe I'll open up a pack and put them on a rack in the chamber and see what happens.
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They look good. You didn't use PlateauNDN's recipe, did you?
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They look good. You didn't use PlateauNDN's recipe, did you?
No. I only had a few rolls of toilet paper in the house, and didn't want to risk it.
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But next time, I'll double the smoked ghost peppers.
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I think your going to need a few more rolls if you double those peppers. My cousin's husband brought me some of those from Texas a few years back and I thought I was going to die when I ate one of them. I can take a lot of heat too. Those were off the charts.
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This is actually smoked ghost pepper flakes. Like chipotle on steroids.
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Zoiks Scoobie.
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whats your smoker ?
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whats your smoker ?
My cold smoker is a cardboard box with an amaze-n pellet smoker.