Snack Sticks w/ Qview

[shortend]

Made a batch of snack sticks today. Used 4lbs beef chuck & 1lb pork butt, 104g A C Legg #116 Blend Snack Stick Seasoning, 1 tsp cure #1, 10ozs very cold spring water and 5 tsp ECA. Ground partially frozen meat with 3/16" plate. Mixed in 6 oz water, Legg seasoning and cure #1. Back into freezer for a while to get good and cold. Reground through 3/16" plate again. Then mixed in remaining 4 oz water and ECA. Stuffed into 18mm collagen casings with 3/8" 1 9/16" base LEM tube.

Heated the MES 40 up to 100-110° and hung the sticks to dry for an hour without smoke. Then added the 6x6 AMZN loaded with Hickory & Cherry.  Bumped the temps 10-20° every hr. or so and finished them off to 155° IT at 180°. Cooled them down in cold water, let them hang at room temp for a couple of hours, then sliced 'em up.

 

I liked how they turned out. They tasted great. I'm really liking the Legg seasonings so far. A couple of the casings seemed a little loose, but I think that's just from my lack of stuffing experience.

 

[tjohnson]

Sticks Look Great!

I used to go 80% Beef and 20% Pork.  For my last batch, I used 50% Beef and 50% Pork, and really liked the flavor.

All part of the BBQ Experiment

Todd

 

[shortend]

Sticks Look Great!

I used to go 80% Beef and 20% Pork.  For my last batch, I used 50% Beef and 50% Pork, and really liked the flavor.

All part of the BBQ Experiment

Todd

Thanks Todd, this was my first go around with snack sticks. The ECA really gives them a nice tang. I'll have to try the 50/50 sometime. This sausage thing is pretty addictive. Can't seem to find time for the old standby's ( ribs, butts, brisky's etc) anymore. I spend all my time thinking about curing meat and making sausage.

So, many types of sausages, so little time.

Dick

 

[BGKYSmoker]

Them stix look real good.

Do ya need my address 

 

[SmokinAl]

They look delicious!

 

[meateater]

Nice job. 

 

[couger78]

Good looking stix!

I was also happy using the ACLegg's mix.

Next time I'll crank up the spice a bit (hot sauce, cayenne & flakes) to add a little kick to the stix. Using the ECA is intriguing as well. Heat on some; maybe some tang on others. Time to do some varied batches next time.

 

[hoity toit]

Those came out great. Like Todd said :

"So, many types of sausages, so little time."  Being from the German town of New Braunfels it makes me want to make some today myself.

DG

 

[boykjo]

Color looks great...... Pass me the block of cheddar and the saltines.......................

Joe