You da Man el Ducko.
Can't wait to get started.
This is gonna be fun and a great learning experience.

CW, please add me to the class roster.
This sounds like fun and filling too.
I have just enough experience to get myself in trouble.
I'm sure this class will help my skills tremendously.

Nice, SoCal's awesome in November. While the rest of the US is in layers of down we're still in shorts and sandals. What're you coming out here for if you don't mind the inquiry? Yeah I know about the weather. I was there off and on from 1970 through 1992 at El Toro. I like our traffic jams a whole...

Thanks JerBear, for the info.
I haven't made the 2nd batch yet, but I will before November, when I head out to your neck o' da woods. (San Marcos and Barstow)

Jan, I'm laughing so hard, I hope I can see to type this.
Does that mean you can pulverize Viagra and use it for a binder?
BTW, I got the special meat binder in 3 days after it was supposed to be here.
Sorry, I know, "Family Friendly"

Chuckwagon wrote:Jarhead wrote:

grab a cold barley pop

Hey Gunny, is that something like, "Colorado Kool-Aid"?

Naw, I like that St Louis Spring Water.

Thanks CW, lots of info there. Give your fingers a rest and grab a cold barley pop.
Now, I consider myself ed-u-micated.

Thanks for the link and the advice CW . I had beef, not pork, so I didn't make that one. I ended up making a Cajun Snack Stick. It turned out pretty good, at least it was edible. I had some 22 mm collagen casings on hand, so I used them. I'm used to a natural casing, so I didn't care for the collage...

CW, thanks for the reply.
Yes that is what I was referring to.
I don't have any of those things. I'll see what I can find around here. Probably not much in these 1 horse towns.
Could it be made without it or should I change recipes? Do you have one?

I am making some peppered beef sticks this weekend. The recipe that I have calls for 1/2 C flavor binder for 10# ground meat. (80/20)
I ordered some and it didn't come in today.
Can I get by without it or is there a substitute or something else in place of it?
Thanks.

Thank you for the quick replies.
I don't leave home til the 23rd, so I'll get busy on them. Geeze, hope they last that long.

Thanks for the play by play, Kevin . As many times as I have visited the recipe section on the main website, I have never seen this forum. :oops: Sure glad I did. Now the reason for the post. Have you ever frozen the finished stix? What kind of shelf life do they have? Refrigerated? I'm going to mak...