Snack sticks

Discussion in 'Sausage' started by boykjo, Nov 3, 2014.

  1. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Since all these snack stick threads are poppin up. It made me want some so I got busy..... All that work that went into them I dont think I want to eat them. Might just vacuum seal them put them in a picture frame and hang them on the wall.......

    Did a 60/40 pork/beef using  93% lean beef. I like my sticks on the lean side. Makes them more chewier and am able to bring them up to a higher temp without fat out.

    Teriaki jap sticks and jap and cheddar kielbasa sticks smoked with pecan using Todd's A-maz-en smoker



    Teriaki jalapeno snack sticks




    Jalapeno cheddar kielbasa snack sticks




    Thanks for looking

    Joe
     
    bearcarver likes this.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks awesome. I will be a pain in your a$$ when I start stuffing.   LOL
     
  3. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Them look awesome Joe, I just ran out the other day deer hunting.... Lookin at yours, I need to make more.... Them sure look tasty, I'll have to try the jalapeño & cheese ones someday !
     
  4. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]  Sticks are looking good Joe! 
     
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Those are sweet looking, and I can now understand better the work involved. Now I am going to need a tutorial on collegen casing! LOL

    Great looking sticks, you guys make it all look so easy.......
     
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Joe you are a very mean mean person, you just took a bunch of money out of my wallet, now I will have to go buy some meat and make another batch. 

    Those sure look good. - awesome post, and yes they would good in a frame. 

    "Did a 60/40 pork/beef using  93% lean beef. I like my sticks on the lean side. Makes them more chewier and am able to bring them up to a higher temp without fat out.

    I have never tried this ration is what you always use?? Your snack sticks always look great. On the pork what pork are you using? 

    A full smoker is a happy smoker 

    DS
     
  7. chef willie

    chef willie Master of the Pit OTBS Member

    Looks good.....I too am gathering info & materials for more stixs. Just ordered SS tubes from Lem for my 5# stuffer and need BIGGER collagen than the 19MM's I have used in the past to fit on the newer tubes. For every action there is additional action needed...LOL.....but it will be nice to use the SS longer tubes...Willie
     
  8. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Made me get another pack out of the freezer Nice job
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Awesome Looking Sticks, Joe!!![​IMG][​IMG]

    MMMMMMmmmmmm.............!!!![​IMG]

    Mighty Tasty Looking!!!-----------------[​IMG]

    Bear
     
  10. reinhard

    reinhard Master of the Pit OTBS Member

    Awesome looking sticks!!!!! Great job!!! Reinhard
     
  11. Joe

    Those are some fine looking sticks. As the others above said. I guess now I am going to have to make a batch.

    Happy smoken.

    David
     
  12. Great looking sticks! The deer hunt is on soon we will be making sausage too! I love this time of year.....
     
  13. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Used a butt that had a small fat cap. For snack sticks and summer sausage I like to go at 90% lean. I like the results I get......http://www.smokingmeatforums.com/t/115702/lightbox/post/748503/id/119937
     
  14. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Looks good there Joe
     
  15. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Joe, thanks I will have to give that a try I always went more beef than pork but yours looks great and I will let you know the results. 

    Thanks again. 

    DS
     
  16. Joe-

    Do you create your seasoning mixture or is it a premix that you purchased?? Looking at making my first batch and trying to find a good recipe.

    Thanks!
     
    Last edited: Nov 6, 2014

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