Beef and cheddar snack sticks

Discussion in 'Sausage' started by msuiceman, Apr 30, 2015.

  1. Decided to try my hands at snack sticks as my first smoked sausage attempt.

    5lb 90/10

    Beef snack stick seasoning from butcher-packer

    21mm mahogany collagen casings.

    .2 oz quick cure #1

    6.4oz water

    3/4lb hi temp cheddar

    Some pics so far (haven't smoked them yet)
    [​IMG]

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    Will smoke later.. Trying to dry them a bit. Also, speaking as a guy that spent his childhood doing the gruntwork stuffing fresh sausage with an antique manual grinder.... Where has this vertical stuffer been all my life? Wow! Did this solo and was no problem.

    ETA: just put them in the smoker. first time using the amazen tube, as well as first smoke since I changed out the regulator on my smoker to an adjustable one. Definitely having some learning curves as I go, but its fun to try new things from time to time.
     
    Last edited: Apr 30, 2015
  2. sota d

    sota d Smoking Fanatic

    Off to a great start-can't wait to see them in the smoker!
     
  3. b-one

    b-one Smoking Guru OTBS Member

    I wish I wasn't to lazy to make some sticks! There looking great!
     
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    [​IMG]
     
  5. Looking Good

    Gary
     
  6. No problem with the new regulator to get down to 110 (only complication is wind, definitely need a wind break for that low of a flame). I have the smoker at 155 right now, sticks are at 137. I may not get too much sleep, we'll see.

    the amazen tube smoker is AWESOME! 30 seconds with a propane plumbing torch and away she went with wonderful smoke. definitely works better in the propane masterbuilt xl than the amps. had issues keeping it lit, but when speaking with the folks at amazen, it wasn't the ideal situation for it. its now relegated to cold smokes of cheese and the like.

    WIll conjur up something out of some plywood i have sitting around for a wind break. I made one for my lamb/pig rotisserie, looks like i need to make a small one for the burner of the gas smoker. 

    i have a hank of hog casings in the fridge, (gotta love having butcher-packer about 6 miles away) waiting for me to make some kielbasa out of the pork butt i have downstairs, but I may just go collagen from here on out (I know, my forefathers are turning in their grave). they are just so dang easy, rugged, and simple to work with.
     
  7. In an effort to get them done tonight before my bedtime, I bumped up the temp to 180 to finish them. About 7 more degrees and I can pull them, then from what I gather, since I am taking them to safe temp, I can icebath them, then let them chill in the fridge for a couple days, then cut to lenth and vacuum seal.

    that sound right?
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yep you got it!
     
  9. Well, some much needed qview:

    Nice smoke from the amazen tube:
    [​IMG]


    Meat temp slowly rising:
    [​IMG]

    Smoker temp after a couple hours in:
    [​IMG]

    Yahtzee!
    [​IMG]

    5 hours into the smoke, the amazen tube smoker is about 2/3 done, but the sticks are at temp:
    [​IMG]

    Pulled on the garage table:
    [​IMG]

    I tried them, great flavor, I may need to be a little more consistent with my filling, but overall pretty damn good. Peppery and cheesy and sweet smokey. Will firm up as they cool, I'm looking forward to these during some fishing trips.
     
    Last edited: Apr 30, 2015
    gary s likes this.
  10. I should note the amnps was left in there from a prior smoke, wasnt lit or anything.
     
  11. b-one

    b-one Smoking Guru OTBS Member

    I want to fish with you, okay I'd just eat all the sticks!:biggrin:
    They look awesome!!
     
  12. reinhard

    reinhard Master of the Pit OTBS Member

    Very nice!!!! Those will eat real fast.  Reinhard
     
  13. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great now about a money shot now

    DS
     
  14. [​IMG]

    Some shrinkage but texture is darn good, taste is darn good, though I could go for a little more spiciness and maybe a bit less cheese (never thought I'd say that).
     
  15. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great from here, nice job

    A full smoker is a happy smoker

    DS
     
  16. Dang those look pretty tasty. I definitely need to make some snack sticks now!!! 

    [​IMG]  
     
  17. sota d

    sota d Smoking Fanatic

    Wow, turned out great! thanks for posting, David.
     
  18. Man, those do look good     [​IMG]

    Gary
     
  19. Those are some great looking sticks.  I will hopefully be making some this weekend
     

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