kyle Sadie

@ndmike I’m retired after 41 years at Goodyear tire plant radial truck department.

sheleyp1
I’m in total agreement with you on the southern border.
Maybe we should ask the truckers to head to the southern boarder and see if they can slow the trafficking of drugs and illegals down?
We are being invaded and it seem few care!

ND Mike what flavor pellets did you use to smoke with?

RJ Adventures master built does all my sausage and sticks everything else goes on my Weber bullet

I have switch to waltons 21mm casings. start mine in el smoker at 140 1hr, 150 2hr 160 2hr 170 2 hr 180 until internal of 160 is reached. Bring in and hang at room temp for 2 - 3 hrs. Cut and vacuum seal. I do not water bath my sticks. For me no bath makes my casings tighten up on sticks. It got rid of my loose casings alone with smoking low and slow. Each to has own this just works for my stick eaters.

Deepwoodsbutcher WOW lucky you guy’s can buy high temp cheese for those prices. Only one store in Topeka Kansas sells high temp cheese and all flavors are 8.00 @ lb. Next closest store is Waltons in Wichita which is 153 miles away.

@ndmike what flavor snack sticks did you go with this year?

TexLaw is ghost pepper cheese pretty hot?

MAD KK before vacuum packing put sticks in a grocery paper bag and put in fridge. Every day you leave in the fridge the dryer and harder they become.

Deepwoodsbutcher WOW lucky you guy’s can buy high temp cheese for those prices. Only one store in Topeka Kansas sells high temp cheese and all flavors are 8.00 @ lb. Next closest store is Waltons in Wichita which is 153 miles away.

sheleyp1
I’m in total agreement with you on the southern border.
Maybe we should ask the truckers to head to the southern boarder and see if they can slow the trafficking of drugs and illegals down?
We are being invaded and it seem few care!

Looking for sum guidance on smoking store bought baloney. Like how long to smoke and smoke at what temperature. Also do I need to have the baloney reach a certain internal temp since it is already cooked not for spoilage but for taste and texture? What smoking wood do most like to use?
Thanks for any tips.

GWG8541 thanks

GWG8541 I would be interested if you would share the proper way to thaw frozen cheese. Is it different between cheese flavors or brick versus shredded? Thanks

ND Mike what flavor pellets did you use to smoke with?

glen my Costco 48 oz box had two bags of cheez-it’s in the box, each bag containing 24oz each.

Jamieson22 I finally got everything I needed to make a batch in time to enjoy while watching the chiefs play last Sunday. They tasted great, thanks for sharing the recipe. Not sure haw to post pictures so no pictures.

MAD KK before vacuum packing put sticks in a grocery paper bag and put in fridge. Every day you leave in the fridge the dryer and harder they become.

Jesser I understand 1 box of chez-it’s have two bags of chez-it’s in the box.