Beef / Sausge Sticks

Discussion in 'Sausage' started by oregon smoker, Jul 18, 2015.

  1. Good Day To All,

    I am in a bit of a pickle if you will and I know many of you would have this answer so Thank You in advance for your input.

    I have to make a lot of sticks and I have my recipes scaled down to the 5-10lb volume.   would you have any advice on an average of how many sticks using 16mm (5/8") mahogany caseings  cut 12" - 18" can be made from 5lb, 10lb of meat, whatever amounts you will typically grind and stuff would be very helpful.

    have a great day at the smoker,

    Tom
     
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Around 2.2 oz per ft

    Joe
     
    Last edited: Jul 18, 2015
  3. Thank you Joe for the information. my current casings are very long are you twisting them or tying them off?

    thank you for your time,

    TOM
     
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    no need to twist or tie.... just pinch the ends. the meat will stay put

     
  5. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    :yeahthat:



    I do the same way Joe does... just pinch an inch or more on the ends....



     
  6. Thanks for the input, looks like a nice unit for hanging!!

    Tom
     
  7. thank you what is your set up if willing to share?

    Tom
     
  8. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    just a pipe burner and the pellet tube smoker ... I have a 1/8" steel plate that sets on top of the burner holder that diffuses the heat....






     
    Last edited: Jul 19, 2015
  9. Looks great
     
  10. Keith,

    that is quite the set up but I was asking about the smoke house you were hanging the sticks in. is that just for hanging or is it the smoke house as well? looks very clean

    Tom
     
  11. mummel

    mummel Master of the Pit

    Oh man I just saw this.  I want to make some of these.  Wow looks great.  Are these cured and hung to dry, like salami?
     
  12. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Thanks now y'all are making me want to make some sticks now.

    Nice smoker Kieth
     
  13. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    The sticks have cure and are smoked to an internal temp of 160
     

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