Snack sticks w/ Q-Vue

Discussion in 'Making Jerky' started by marksmith, Dec 27, 2009.

  1. marksmith

    marksmith Newbie

    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
  2. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Nice looking stix.
  3. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    For sticks and links I have found letting the mix get closer to room temp and mixing in a little water makes the stuffer much easier to crank.

    By the way, the sticks look great !!!
  4. marksmith

    marksmith Newbie

    I have this model.

    The hard to press issue is also accompanied with the meat coming past the seals of the plunger. This makes a huge mess. Works like a charm on the larger diameters.... just not the snack stick size.

    I am definitely going to try the added water and a little warmer (my ground meat especially stays about 34 degrees until it hits the smoker)

  5. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    With a plunger style stuffer I have heared a wash clothe works well to seal the gap to keep meat from going past the seals of the plunger (or of coarse use a jerky gun !!!).
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Very nice looking snack sticks there Mark. I like the new smoker too.
  7. marksmith

    marksmith Newbie

    Never thought of a wash cloth!

    Thanks! I gotta try that trick when it comes time for some sausage links.

    mballi, thanks for the kind words. I am new to this and I am sure I will figure out what NOT to do if/when this one goes belly up.

    Thanks all

  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Those are awesome...[​IMG]
  9. desertlites

    desertlites Master of the Pit OTBS Member

    Yup very nice indeed-good job Mark.
  10. vince

    vince StickBurners SMF Premier Member

    I have never done any , but really looks good to me.

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