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Forvols

Well-Known Member
Joined
Aug 20, 2014
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6,459
City & State/Province
NE TENNESSEE- HAWKINS COUNTY
Made 20lb batch pepperoni (red casing) and cajun (clear casing). First time I had used the clear casing, I like the red colored better. Both are 19mm casings. Very tastey overall.
 

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Smoke in smoker used some apple n hickory, internal temp 155. Then ice water bath to cool down, hung for 3hrs then in the fridge. Vac sealed the next day ended up with 30bags with 6 5in sticks to a bag. Im set for awhile. Making jerky today about 17lbs in the Excalibur dehydrator.
 
Smoke in smoker used some apple n hickory, internal temp 155. Then ice water bath to cool down, hung for 3hrs then in the fridge. Vac sealed the next day ended up with 30bags with 6 5in sticks to a bag. Im set for awhile. Making jerky today about 17lbs in the Excalibur dehydrator.
Looks awesome!!!
 
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Recipe or pre-mixed seasoning? We absolutely love em but have never tried making ourselves.
 

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