First Cased Snack Sticks

Discussion in 'Sausage' started by mneeley490, Jan 19, 2015.

  1. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Thanks for all the advice!

    The mix: 5+lbs of 80/20 beef, and High Mountain cure.


    Stuffed into 19mm casings, via Cabela's Jerky Blaster.


    And hung in the smoker with care. Funny how 5lbs doesn't look like much when it's hanging.




    And 8 hours later, done!




     
    welshrarebit likes this.
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    My favorite color. They look great!
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Very nice.

    Sticks are on my listto make.
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Hey you stole my photos, lol!! Tasty looking sticks!
     
  5. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Thanks! I thought the 19mm would shrink smaller, but these are about right for width. I don't think I'd want them any thicker.
     
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    great job!!! Them there sticks sure look good,,, nice color on them
     
  7. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Thanks! Who needs mahogany casings?  [​IMG]
     
  8. welshrarebit

    welshrarebit Master of the Pit

    I'm gonna be making these soon! Time? Temp? Flavor wood? Details man I need details...

    POINTS!!!!
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I used the 21mm and I really like the fatter snack sticks. Most the butcher shops here use 21mm when they process the elk and deer we take in.

    Next time I'm going to make the sticks 24" long, then hang. That way I don't get the curved piece where they were hanging from the dowel. I also would be able get get more sticks in the smoker that way.
     
  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great lookings sticks. I love the colour.

    Disco
     
  11. mneeley490

    mneeley490 Master of the Pit OTBS Member

    I used the time & temp instructions from Bearcarver's Unstuffed Sticks thread.  http://www.smokingmeatforums.com/t/95395/unstuffed-smoked-beef-pepperoni-sticks-with-qview

    This is when it really pays to have a Auberin PID with 6 settings.

    For wood, It was two rows in my AMNPS of 70% apple, and 30% pecan.

    I will try them tonight when I take them out of the fridge to vacuum pack.
     
  12. twoalpha

    twoalpha Smoking Fanatic

    Looks like a home run. Good post.
     
  13. That is some fine looking sausage.

    Happy smoken.

    David
     
  14. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Cut and vac'd. I'm going to have to decide on an overall length. These barely fit in a 2.5 gallon bag.





     
    Last edited: Jan 21, 2015
  15. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looking good all cut up and vac packed!
     
  16. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    [​IMG]
     

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