Thanks for your comment! We don't use a starter culture. Our smoke cycle is first followed by a dry cycle and we cook for a few hours but I can't tell you all our secrets :)
Good stuff! Tell me more about your smoking and cooking schedule? I know you can't give away all the secrets but do you use a starter culture to get the lactic acid or a different method? Nice vid!
Yes I do have a question. What temp would you recommend using in my smoker? I know it’s gradual but could you enlighten me in a nutshell? Thanks and love your career. So cool.
We smoke it for about an hour and a half at 150 and then I crank up the temperature to 200 for three hours. Hope that helps and you don’t have to cook it so long it’s such a high temperature. I just did my best to replicate how we cooked it in our old smoker.
I put the jalapeños and habaneros in the grinder too. I do 2 corse grinds and put them in 2nd grind. Also grind dried pineapple
Good job! Stopped by today and grabbed some snack sticks, how's your dad? tell him Dan the meat man said hello.
cool video and groovy background music :) this is cool
Happy new year to my Fruitloop composing student and your family too🎉
@@knutzensmeats7957 you too :)
"fruitloop composing student" made me laugh lol
Hi Caleb, did u add start culture for your pepperoni stick, can you share your cooking and smoking settings. Tnx
Thanks for your comment! We don't use a starter culture. Our smoke cycle is first followed by a dry cycle and we cook for a few hours but I can't tell you all our secrets :)
Good stuff! Tell me more about your smoking and cooking schedule? I know you can't give away all the secrets but do you use a starter culture to get the lactic acid or a different method? Nice vid!
We don't use a starter culture. Our smoke cycle is first followed by our cook cycle but I can't tell you all our secrets :)
I’m interested in your smoker settings.
Yes I do have a question. What temp would you recommend using in my smoker? I know it’s gradual but could you enlighten me in a nutshell? Thanks and love your career. So cool.
We smoke it for about an hour and a half at 150 and then I crank up the temperature to 200 for three hours. Hope that helps and you don’t have to cook it so long it’s such a high temperature. I just did my best to replicate how we cooked it in our old smoker.
Thank you!! Man quick to reply too. Good channel thank you