10 lbs of deboned deer (killed on Sunday)
1 lb of fresh pork fat from the HEB butcher
1 lb of hi-temp/lo melt pepper jack cheese
Zack's snack stix seasoning
LEM #12 Big Bite Grinder
17mm collagen casings
A wife that loves to help!
Going on the RecTec smoker in the morning on low temp/heavy smoke til internal of 165 degrees.
Spray off with cool water to stop the cooking. Cut into 8-in sticks and vacuum seal.
1 lb of fresh pork fat from the HEB butcher
1 lb of hi-temp/lo melt pepper jack cheese
Zack's snack stix seasoning
LEM #12 Big Bite Grinder
17mm collagen casings
A wife that loves to help!
Going on the RecTec smoker in the morning on low temp/heavy smoke til internal of 165 degrees.
Spray off with cool water to stop the cooking. Cut into 8-in sticks and vacuum seal.
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