Snack Sticks w/ Qview

Discussion in 'Sausage' started by shortend, Jul 30, 2011.

  1. shortend

    shortend Meat Mopper

    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.
  2. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    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

  3. shortend

    shortend Meat Mopper

    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. [​IMG]So, many types of sausages, so little time.

  4. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Them stix look real good.

    Do ya need my address  [​IMG]
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    They look delicious!
  6. meateater

    meateater Smoking Guru SMF Premier Member

    Nice job. [​IMG]
  7. couger78

    couger78 Smoking Fanatic

    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.
  8. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Those came out great. Like Todd said : [​IMG]"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.

  9. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Color looks great...... Pass me the block of cheddar and the saltines.......................[​IMG]


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