john pen
Master Chef
How do you hold them at 80 for 24 hours ?
Garlic Wine Sticks
- Thread starter john pen
- Start date
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007bond-jb
Master Chef
- Joined
- Dec 29, 2006
- Messages
- 6,429
? LIQUID SMOKE you mut be kiddin 
OP
OP
john pen
Master Chef
007bond-jb said:LIQUID SMOKE???? you mut be kiddin
I saw that and thought "how cute"...
007bond-jb
Master Chef
- Joined
- Dec 29, 2006
- Messages
- 6,429
I ain't sure what vboggs means but luve ya guy anywhos i'm thinkin ifin you were a coonass ( southerner) we would have losta fun
same way ifin (God forbid) I was a yankee 
8) ya no i'
m just funnin wit cha huh ?
i'm thinkin ifin you were a coonass ( southerner) we would have losta funsame way ifin (God forbid) I was a yankee
8) ya no i'm just funnin wit cha huh ?
LarryWolfe
Chef Extraordinaire
That you Bigwheel??
Puff1
Chef Extraordinaire
Larry Wolfe said:
wittdog
Master Chef
U mean dat der is two of dem der.....
wittdog
Master Chef
I would think that it will need longer than the 7-10 days in a cellar...I don't think that 7-10 is enough of a time for the meat to cure...just my .02...you could treat them like the semicooked peparoni recipe in the kutas book to get a similar result and the 7-10 days might be long enough..my .02 added http://www.bbq-4-u.com/viewtopic.php?t=4629
wittdog
Master Chef
Garlic Wine Sticks
7lbs Ground Beef
2lbs Ground Pork
1lb Ground Pork Belly (Bacon)
6 Cloves of Peeled/Minced Garlic
7tsp Salt
2tsp Dextrose
2tsb Italian Seasoning
2tsp Liquid Smoke
2tsp Cure #2
1cp Red Wine (I prefer a sweet wine like a Maria Christina)
1/2cp Fermento (See Note)
1/4cp Teriyaki Sauce
1. Blend Ingredients 4-12 in a blender just enough to mix them up. If using coarse salt such as Kosher (which I do) make sure the salt is dissolved.
2. Pour contents evenly over grinded meat and mix well.
3. Stuff into sheep Casings
4. Incubate 24hrs at 80F/80RH
5. Hang in cold cellar for 7-10days.
NOTE: Depending on which brand Fermento you use, different amounts will have to be added. I am currently finishing up my SausageMaker brand which seems to call for large amounts. I will then move onto www.Stuffers.com’s Fermento which only calls for 1oz per 10lb. I use Fermento instead of Starter cultures because I prefer the Flavor and ease or use/handling.
7lbs Ground Beef
2lbs Ground Pork
1lb Ground Pork Belly (Bacon)
6 Cloves of Peeled/Minced Garlic
7tsp Salt
2tsp Dextrose
2tsb Italian Seasoning
2tsp Liquid Smoke
2tsp Cure #2
1cp Red Wine (I prefer a sweet wine like a Maria Christina)
1/2cp Fermento (See Note)
1/4cp Teriyaki Sauce
1. Blend Ingredients 4-12 in a blender just enough to mix them up. If using coarse salt such as Kosher (which I do) make sure the salt is dissolved.
2. Pour contents evenly over grinded meat and mix well.
3. Stuff into sheep Casings
4. Incubate 24hrs at 80F/80RH
5. Hang in cold cellar for 7-10days.
NOTE: Depending on which brand Fermento you use, different amounts will have to be added. I am currently finishing up my SausageMaker brand which seems to call for large amounts. I will then move onto www.Stuffers.com’s Fermento which only calls for 1oz per 10lb. I use Fermento instead of Starter cultures because I prefer the Flavor and ease or use/handling.
007bond-jb said:I ain't sure what vboggs means but luve ya guy anywhos
same way ifin (God forbid) I was a yankee
m just funnin wit cha huh ?
Be careful there BOY, dems fightin words to some folk.
