A new challenge for all you Sausage heads!

Discussion in 'Sausage' started by dirtsailor2003, Aug 30, 2015.

  1. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    The Meat Straw!!!

     
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That's interesting Case, can't say I've seen that before !
     
  3. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    This will be a fun challenge!
     
  4. mneeley490

    mneeley490 Master of the Pit OTBS Member

    I'm thinking, you could use thick wooden skewers down the middle when you're stuffing, or right before you put them in the smoker. Either way would necessitate creating holes in the casings, however. And I'm not sure how easily they could be removed after smoking.
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I too was thinking skewers, metal ones. Will have to give this a try!
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member




     
  7. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Interesting, but that's about $2 apiece for less than a 1 oz. straw.

    I'm sure our members can do better. [​IMG]
     
  8. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I would stick a piece of small thin tubing with one end sharpened through a snack stick to make the hole. Looks like the sticks are pretty short which would make it easier to get through...

    My 2 W(hole) cents
     
    Last edited: Sep 1, 2015
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Same length of a standard straw. Same diameter hole as a standard straw.

    Thinking from a production standpoint, I bet the hole is put in after the meat has been cooked. Time to go look at the patent office!
     
  12. smokin phil

    smokin phil Smoking Fanatic

    I also feel the hole was made after the meatsticks were finished. Another thing to make the hole: a NEW, WELL CLEANED drill bit. It's metal, it can be sterilized. Notice I said new, not that 40 year old rusty one in the garage you got from your dad.
     
  13. I volunteer to taste test, but you must also make sure I have a bloody Mary in order to accurately ascertain whether or not it's a success! You know, for science. ....
     
  14. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    My dad always said if you are going to drink you had better also eat . This is a perfect drink/appetizer !
     
  15. dward51

    dward51 Master of the Pit OTBS Member

    Wood would stick to the meat more than likely.  Needs to be some sort of PTFE or similar food safe plastic.  Does not need to take a ton of heat, just enough to get the snack stick to the usual temps.  Stuff 'em, stick 'em, smoke 'em, and sip 'em......
     
  16. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    This might work........


    Stainless Steel Wide Smoothie Straws


     
  17. If I remember my old Oscar Mayer days, it has to do with a special stuffing horn. I remember we tried stuffing sausage with scrambled eggs inside, so after you cooked them you had your sausage and eggs all in one. Not complicated but need the right equipment to get it done.
     
  18. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I was given a wood whistle and it wood'n whistle. I was given a steel whistle and it wouldnt whistle. I was given a steel wooden whistle and it still wood'n whistle. I was given a tin whistle and now I tin whistle!

    I think the secret for those of us that don't have "the special machine, is well a secret and now a race to be the first to post their secret!

    As much as I like the metal rod, wood, etc prior to cooking, as it heats up it may create uneven heating and over cook the sticks!
     
  19. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Last edited: Sep 2, 2015
  20. dward51

    dward51 Master of the Pit OTBS Member

    Dirtsailor may be onto something. I'm thinking the simplest thing is a stainless steel rod.   Food safe, should not stick to the meat, readily available, and cheap.  Since we are talking about snack stick, most people start them low and creep up on the final temp avoiding any real heat to prevent fat out.  I don't think overheating from the stainless conducting the heat to the center of the stick would be a problem.  If anything it would more evenly and more quickly get the stick up to the 152* degree mark.

    So who's gonna try it first???????
     

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