25lb batch of Jalapeno Cheddar Snack Sticks
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Jamieson22 on last edited by
Jamieson22 I think it would be a good idea to stop the mixer when scrapping, only takes short time to push meat back to middle.
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Jamieson22 nice, do you tie when you cut on collagen?
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Jamieson22 Team Blue PK100 Regular Contributors Power User Illinoisreplied to ziek on last edited by
ziek No I just run a a continuous piece as long as I can. Then cut them down to 42" to best fit my smoker (doubled over a dowel). Then when ready to package I cut the ends and bend off each piece. Those get put in bags for snacks while rest get cut and vac sealed. I cut each 42" piece into 6 sticks - usually end up being 5.5" long.
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Jamieson22 Team Blue PK100 Regular Contributors Power User Illinoisreplied to bocephus on last edited by
bocephus said in 25lb batch of Jalapeno Cheddar Snack Sticks:
Jamieson22 I think it would be a good idea to stop the mixer when scrapping, only takes short time to push meat back to middle.
Where’s the excitement in that?
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Jamieson22 I always worry it will come out. I’ll give it a try
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Jamieson22 Team Blue PK100 Regular Contributors Power User Illinoisreplied to ziek on last edited by
ziek It never comes out. At worst you get maybe 1/2" where it shrunk/grew as it cooked. But those just get trimmed into snack pieces anyways.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Jamieson22 on last edited by
Jamieson22 Keeps you fingers attached.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to Woody1551 on last edited byThis post is deleted!
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to Woody1551 on last edited by
Woody1551 said in 25lb batch of Jalapeno Cheddar Snack Sticks:
Jamieson22 I actually did the exact same thing with a silicone spatula, just didn’t want to admit it online
. Agreed on some sort of quick release…I am actually considering buying regular hex heads and just using a cordless drill to speed up the process to remove them.That sounds like a great idea
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Jamieson22 Those look amazing! On the jalapeños:
-Did you use dried, semi-dried or fresh?
-What was the ratio of jalapeños used? -
lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to Jamieson22 on last edited by
Jamieson22 They look great!
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calldoctoday Team Blue Power User Regular Contributors Alabamareplied to Jamieson22 on last edited by
Jamieson22 You are making me hungry already.
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Was scrolling FB on my phone and was like “Those cabinets look like mine”. Then I looked closer.
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Jamieson22 Team Blue PK100 Regular Contributors Power User Illinoisreplied to jakeanderton on last edited by
jakeanderton Sorry didn’t see your question till now. This is just a premade snack stick seasoning mix.
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samspade Team Orange Masterbuilt Sous Vide Team Blue Power Userreplied to Jamieson22 on last edited by
Jamieson22 ohhh those look really nice.
