50 lbs of snack sticks

Discussion in 'Sausage' started by hounds51, Feb 26, 2010.

  1. memphisbud

    memphisbud Smoke Blower

    Those look Deelishus!! Great set up you got there![​IMG]
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    I wish I had a nice warm place to make sausage. We always have to do it out in my freezing cold garage.
  3. nwbhoss

    nwbhoss Smoking Fanatic

    Thats a lot of sticks!!!!!!
    What temps and how long did you smoke them for?
    They look great!!!!!!!!!!!!
  4. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Very nice 51. Didnt see any beer? I wasnt aware that sausage could be made without beer. So my friend has been fibb"n me for years. Think we drink more beers than sausages made!
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man oh Man those are some good looking snack sticks. Did you have a recipe or buy the kit for them??I'll be making about 8lbs or so this weekend.
  6. Thanks. Gotta learn how to use this photobucket
  7. I start at about 80 to 90 degrees for about 2 hours, then very slowly raise temps so that internal temp reaches 150 over an 10 to 12 hour period. In the Lebanon valley we smoke low and slow.
  8. Well I didn't drink 50 lbs of beer, but I had about 15 Coors light during the ordeal!
  9. I use Legg's snack stick mix for 25 lbs with 3 tlbs of liquid smoke and 3 tbls of brown sugar with the mix.
  10. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member


    Did you use the casings from Cabelas?

  11. Absolutely! One thing to remember is try not to exceed 150 degrees internal temp, as I think the casings get kinda tough to chew. Also I find that the Cabela casing don't seperate from the stix, like other casing do. So be ready to get yur jaw exerized.
  12. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    My last batch of casings came from Gander, and I've noticed that they separate from the sticks after freezing.

    I ran my last batch up to 159* or so, but will watch closer next time. They seem to stall out around 145* and then temp raises quickly.

  13. Yea there a little tricky to do in a smaller smoker. That is where a Smokehouse comes in handy. I love my smoker for pulled pork and fatties and an occasional chicken, but use the smokehouse for the bigger projects.
  14. rstr hunter

    rstr hunter Smoking Fanatic

    Looks great. Last time I made these I only did 13# and it seemed like forever on the stuffer. 50# not sure if you had enough beer. Great job.
  15. Actually there was a total of 4 1/2 people working. (the hound counts as the half) Since I was doing the picture taking, and was the only one drinking there was only 3 actually working. The little 5 lb stuffer isn't too bad. Espically considering that a 15 lb stuffer costs lots more. Snack Sticks ain't too bad to stuff, but stuffing 33 mm casing is another matter. our constantly fillin the stuffer. Time is money and since I got more time than money guess I'll use the 5 lb Grizzly. There really a great deal as they are the cheapest on the market. Also the nylon gears hold up great, I only changed then out to see if the L.E.M. gears were compatable.
  16. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Grat looking Stix. Also a great photo essay on the project. [​IMG]
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    I'm glad I found this thread. The pics were too small on the other one. This one is GREAT !
    Very well done---Thanks for the Qview-----====>[​IMG]


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