First time stix & etc..

Discussion in 'Sausage' started by smokeymose, Feb 28, 2016.

  1. smokeymose

    smokeymose Master of the Pit

    Been wanting to try snack sticks and finally got the pieces together (1/2 inch tube and 16mm collagen). Instead of ordering a mix on-line, I figured I'd do just as well with something from here on the forum. Went with a beef stick from Big Casino from a post back in 2012. Meijer had ground chuck for $2 something a lb., so I got 5# and ran it through the small plate on my grinder
    Mixed it up and let it rest overnight
    I thought I'd get a last cheese smoke in while it's still semi-cold out.
    Got up this morning and vac sealed the cheese. Got a full fridge now
    Now it was time for the stix. Since I'd heard what a PITA working with a 1/2" tube was (Cranky Buzzard) and how sub par LEM stuffers are (AK), I added a little cold water to the mix. Turns out it wasn't needed at all. I let them air dry a little longer. My first try with collagen.
    Since the Mrs. was home, I couldn't hang them on the chairs to dry, so I rigged something up
    After drying for a couple of hours, into the smoker they went
    Really really windy today. Had a hard time keeping the torch lit to get the Amazn tube going! A few hours later and they're red and pretty at 130 IT.
    Threw them in the oven at 180 for about 10 minutes till they hit 160 IT and gave them a cold bath.
    Now they're hung on my custom drying rack waiting to go in a brown paper bag 'til tomorrow, when I'll cut them up. Pics to come.
    What a nice weekend ..

    :sausage:
     
    disco and tjmitche like this.
  2. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    I love it when a plan comes together... Thumbs Up
     
  3. smokeymose

    smokeymose Master of the Pit

    One more pic & Good Night All..
     
  4. c farmer

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

    Looks good.

    Sliced pics tomorrow?
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great looking stix, looking forward to the sliced pics!

    Al
     
  6. tjmitche

    tjmitche Smoke Blower

    Nicely done! Points![​IMG]

    Stayin tuned in for the cut up shots

    [​IMG]

    tj
     
  7. smokeymose

    smokeymose Master of the Pit

    Thanks, tj

    Here they are, folks...

    I'm now officially hooked on stix. Thank you, Big Casino, wherever you are.
    (Note to self. Don't cut up snack sticks before dinner...)

    😏
     
    c farmer likes this.
  8. c farmer

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

    Wow. They look great.

    You have a link to the recipe? I am lazy.


    Points for the sticks
     
  9. smokeymose

    smokeymose Master of the Pit

    Http://www.smokingmeatforums.com/t/130178/snack-stick-recipe
    It was a thread started by Gutter in 2012 asking about stix recipes. I'm absolutely no good at the link thing. I don't even know how to "copy and paste" and don't really have a desire to learn how. I just searched snack stick recipes and a list of threads popped up. Sorry, farmer. Hey I do know how to post a picture!
    Will this work?
    Dan
     
  10. smokeymose

    smokeymose Master of the Pit

    I guess just typing the address shows it as a link. Who knew?
     
  11. c farmer

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

    Works. Thanks. Ha
     
  12. c farmer

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

    Try the ham sticks by woodcutter, I make them.
     
  13. chipmanbbq

    chipmanbbq Fire Starter

    Those look amazing!

    What kind of smoker setup do you have going on in that picture?

    I've been trying to find an electric or propane rig that can maintain the low temperature needed for stix and summer sausage.
     
  14. twoalpha

    twoalpha Smoking Fanatic

    Great looking batch of stix
     
  15. smokeymose

    smokeymose Master of the Pit

    Thanks, chipman! I'm really happy with the results.

    It's a MB gas smoke house.

    I can't get good temps lower than around 225 without the flame blowing out, sooo,

    A small electric hotplate instead of lighting the gas works fine for the low temps. It was in the sixties out when I used it this time and I could vary the temps from 90 up to 160. I'm sure when it gets warmer it will go to 180, unless that trips a heat safety in the hotplate. We'll see.

    A mailbox set-up is the greatest mod since wheels on a smoker! It's removable and a little 6" AMAZN tube gives me about 2 to 2 1/2 hrs of smoke and doesn't put any heat into the chamber.

    I like the little set-up so well that if I can talk the Mrs into letting me get that CharGriller sidebox outfit at Home Depot this year, I'm keeping the MB and mailbox just to do sausage and cheese [​IMG]

    Dan
     
  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Tasty looking sticks.

    Points for reminding me to make some!

    Disco
     
  17. smokeymose

    smokeymose Master of the Pit

    Thanks, Disco!
    It was fun and not as hard as I thought it would be. These things are going away a lot faster than my other sausages LOL!

    Dan
     

Share This Page