HOT Italian and Snack sticks

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forvols

Smoke Blower
Original poster
Jan 4, 2017
112
55
Northeast Tennessee
My first time making Hot Italian links and stuffed snack sticks. The Italian excellent flavor snap and heat. Snack sticks still in the dehyd (wanted to try them that way vs smoker). I have made several batches of SS plain and jalapeno and cheese, fresh breakfast sausage and one batch of smoked sausage in collagen casing(to much lean meat, but taste was great with these). Also I have been a lurker on this forum for some time. My apologies for no intro...Retired Navy, in Northeast TN. Love sausage and want to make more than I have so far got all the equipment to process game etc, hunter, fisherman, garden raiser etc..Tony
 

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Looks goooooooodddddd Tony and Welcome aboard,,, thanks for your service

A full smoker is a happy smoker,,, Is your smoker happy today??
 
First, thank you for your service! That is some great lookin goodies ya have there. Welcome to SMF, glad ya joined us.
 
Thank you for your service and thank you for joining us!
Hot Italian is my wife’s favorite sausage, so needless to say, I make more of it than anything else LOL! Interested in comparing recipes?
I never thought about dehydrating for stix. Does it come out kind of like jerky?
 
I never thought about dehydrating for stix. Does it come out kind of like jerky?

Smokeymose -- I have an Excalibur 9tray dehydrator, I have used it before for unstuffed snack sticks from my jerky cannon. This time I thought use the sausage stuffer stuff em see what happens in the dehydrator. The mix was 80/20 ground chuck and high mountain seasoning kit at about 11hrs the sticks were done. Some shrinkage and wrinkling, good snap to casing, texture was like a jack links snack stick (not a slim jim). I started testing at 7hr point for texture. IT got to 152*. I would definitely do them in the dehydrator again. Next kit I have is cracked black pepper, so thinking those will need smoke from the smoker vs doing in dehydrator. I have not ventured into the mixing of my own recipes yet, well other than adding additional spice that I like to a commercial sausage mix.

Thank you guys for the welcome and compliments.
 
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