Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: Mossy on January 02, 2011, 10:30:28 PM
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I got an upgrade for christmas, a masterbuilt. Figured I'd try something new and make snack sticks. 10 lbs of all beef and pork with hi mountain seasoning. Litteraly just took them out and have half left to do so I have no idea how they taste. Should be in bed right now but....
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Should make for some good eats :tup:
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Looks great nice job
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Looks great :drool:
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Well I think they turned out pretty good. The seasoning wasn't strong enough, supposed to be sweet and spicy. The fiancee thinks they taste like bologna :o First batch was hickory smoke until 152 per dogtuk in the time and order he uses. Consistency was great with very little wrinkles. Second batch went a little faster and hotter because of time(more wrinkles). I went with cherry until 160, taste was better. So, next time I'm going to season the crap out of it, use cherry wood and smoke till 152. And I'll try to get more than 3 hours of sleep for a 10 hour work day. Thanks for the tips dogtuk and huntlakewood. Just finished packing them up and off to distribution.
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Mossy
No problem glad i could help out again nice job on the stix
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Mossy
Glad to see you are using your new toy. Try the origanal pep sticks next time I liked it better then the teyeriki flavor that I had bought before.
dogtuk
Thank you for the info to I have always smoked mine to 156 and it got alot of wrinkles. I always forget that meat keeps cooking.
