Seven Pepper Snack Sticks

Discussion in 'Sausage' started by lothar1974, Oct 16, 2016.

  1. lothar1974

    lothar1974 Smoke Blower

    Made up a batch of 12 1/2 pounds, half with pepper jack cheese half with out.  Sorry not a ton of picks, was so rushed for time. put these on yesterday at like 3 PM and they finally all finished at 6 AM today.





    Good flavor, kids and neighbor thumbs up approval.   Will vacuum seal later today.
     
    tjmitche, dukeburger and crazymoon like this.
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    NH
    L1974, that is a good looking charge of sticks !
     
  3.       Those look great!  What size casings are those?
     
  4. smokinal

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

    Nice looking sticks!

    Al
     
  5. lothar1974

    lothar1974 Smoke Blower

    Steve079 they are 21mm collagen casings.
     
  6. dukeburger

    dukeburger Master of the Pit OTBS Member

    Those look awesome!! [​IMG]
     
  7. tjmitche

    tjmitche Smoke Blower

    Look awesome!! 
     
  8. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great nice job,,,, have have to restock my supply of sticks also

    A full smoker is a happy smoker 

    DS
     
     
  9.   Thank you Sir!  Look forward to making some of those, the kids and grandkids should love them!
     
  10. lothar1974

    lothar1974 Smoke Blower

    More snack sticks, this time Honey BBQ flavor 12.5 pounds sitting on the smoker since 6 AM.  Also made up a 12.5 pound batch of 7 pepper snack sticks for my dad. Those will be going on in the morning. 



    Just at the 16 hour mark and almost done.

     
    Last edited: Nov 11, 2016
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking sticks! Nice smokes!
     
  12. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    them look good,,,, 16hrs what temp are you doing?? 150 for 24hrs ??? 

    DS 
     
  13. lothar1974

    lothar1974 Smoke Blower

    I started out at 110 for 2 or 3 hours to dry then bump to 140 and bump up 10 degrees every hour till it was at 180.  I have read others completing their smoke in like 8 hours or so. Every time I smoke sticks or summer sausage it takes like 16 hours or so. I have checked my smoker temps and it is accurate .   So guessing volume of meat?
     
    Last edited: Nov 12, 2016
  14. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Your meat sticks look great, nice work on both flavors!
     
  15. wazzuqer

    wazzuqer Smoke Blower

    Nice looking sticks, is the Seven pepper flavor a kit or is it a recipe you would like to share, it sounds really good... thanks
     
  16. lothar1974

    lothar1974 Smoke Blower

    Hi,  I am using a kit from Owens Bbq.  Have made 7 pepper mix twice so far and have had many request to make more so far.  I love their meat rub called Tatonka Dust allot too.
     
  17. lothar1974

    lothar1974 Smoke Blower

    It's not sausage but I thought I'd share tonights dinner . 

    Home made pizza dough using Caputo 00 flour, home made hot italian sausage ,  pepperoni ,  Canadian bacon ,  onion & black olive . 

    Cooked on a pizza steel  on my memphis elite at 600 degrees.


     
  18. soxfan79

    soxfan79 Fire Starter

    Looks really good!
     
  19. lothar1974

    lothar1974 Smoke Blower

    This is the other 12.5 pound batch I made for my dad. This one is 7 pepper again.


    I did find out my one probe was bad. Switched it out and see my MES40 is off by about 15-20 degrees.  So now I know why my smokes were taking so long. 
     
  20. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Sticks look good. Thats a long time for them to be in the smoker. MES is bad for off temps. 
     

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