cleglue
Head Chef
Sunday evening I ground the venison and pork 60/40 ratio. Added the seasoning and reground the mix. I stuffed into mahogany color collagen 19mm casings. The sticks were placed in the smoker about 10:30ish PM and kept at about 75 degrees until 6:00PM the next evening. I raised the temperature gradually to 165 with hickory sawdust. The sticks all finished before 11 PM about 5 hours later.
Everyone at my wife’s work loved them. I feel something is missing but not sure what.
They still are very good.
I used Wittdog's recipe posted here
http://www.bbq-4-u.com/forum/viewtopic.php?t=15353
Here are the pictures.
Everyone at my wife’s work loved them. I feel something is missing but not sure what.
They still are very good.
I used Wittdog's recipe posted here
http://www.bbq-4-u.com/forum/viewtopic.php?t=15353
Here are the pictures.