- Dec 15, 2009
- 22
- 11
I picked up a snack stick kit from Cabelas the other weekend and have to say I am very impressed with the seasonings of their sticks. They are spicy without being hot (if that makes any sense to you guys)
I have a 5# stuffer from Cabelas that would work awesome for stuffing small 21mm casings... but the effort trying to press it through the tube is a royal PIA. Instead I use their jerky pistol. All I need to do is find a longer snout for longer pieces of meat sticks.
Just an FYI. COX brand caulking guns that use sausage packs or bulk caulking have the same snout rings and I believe they have stainless tips used for caulking behind machinery. Stay tuned, when I find the source for extended tips I will post up my findings and source.
Anyhow. Enjoy.
These were started @ 100 degrees for an hour with no smoke.
3 hours heavy hickory smoke @ 120
1 hour heavy APPLE smoke @ 120
Finished to internal temp of 155 with heavy apple.
I start with Hickory and end with apple for 2 reasons (this is just my opinion) The apple seems to make the smoked meat a deeper red and looks better, and the second reason is the apple IMHO gives it a little sweeter smoke taste.
Thanks for looking
-Mark
I have a 5# stuffer from Cabelas that would work awesome for stuffing small 21mm casings... but the effort trying to press it through the tube is a royal PIA. Instead I use their jerky pistol. All I need to do is find a longer snout for longer pieces of meat sticks.
Just an FYI. COX brand caulking guns that use sausage packs or bulk caulking have the same snout rings and I believe they have stainless tips used for caulking behind machinery. Stay tuned, when I find the source for extended tips I will post up my findings and source.
Anyhow. Enjoy.
These were started @ 100 degrees for an hour with no smoke.
3 hours heavy hickory smoke @ 120
1 hour heavy APPLE smoke @ 120
Finished to internal temp of 155 with heavy apple.
I start with Hickory and end with apple for 2 reasons (this is just my opinion) The apple seems to make the smoked meat a deeper red and looks better, and the second reason is the apple IMHO gives it a little sweeter smoke taste.
Thanks for looking
-Mark