Some Peppe jack Stix

Discussion in 'Sausage' started by uncle_lar, Feb 27, 2012.

  1. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    Brother Nepas gave me a hankerin for some stix.

    I still had some venison in the freezer from last year so I thought I would get on it.

    7pounds of venison Burger and 3 pounds of cow burger.

    decided to mix up some pepper jack stix.

    I use a modified version of the slim Jim recipe in Rytek's book.

    here is the burger all mixed up


    here are the ingredients. I forgot to put the kosher salt in the picture. I get the high temp pepper jack from a local cheese shop

    I also add a cup of water to make them easier to stuff


    all mixed up and ready for the stuffer


    stuffing with my new 15# SS stuffer. It stuffs about the same as my old enterprise 8 qt. but is way easier to clean up!


    Hanging around while I get the smoker ready. I use 19mm mahogany collagen casings from

    mid western research. nice casing!


    in the GOSM. over hickory. these will take about 6-8 hours. I start them out low @ about 120* 

    and the smoker goes up to about 170* as my wood box heats up.

    I usually dont have to mess with the burner too much. no water in the pan for stix. it is just a deflector


    tic toc! stay tuned
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Lar, morning.... I'm gonna have to make some.... those look sooo goood..... good job... Dave
  3. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Looks great
  4. Those look good!
  5. sam3

    sam3 Smoking Fanatic

    Looking good Lar. [​IMG]

    I'm working on getting a stuffing tube now for my LEM so I can do 19mm and 17mm.
  6. tyotrain

    tyotrain Master of the Pit

    Man O Man them look great.. Nice job..... Have fun and Happy smoking
  7. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    Hey All. got them done! and here is the finished product!

    blooming! took 7 hours in the GOSM  to get to temp


    ready to start cutting


    all cut up! and No, they are not all the same size! but they all taste fantastic


    Tomorrow, Jalapeno cheddar Brats!!1

    thanks for watching
  8. Nice! Those look great. Did you use Hi temp cheese? Was your cheese shredded? I just ordered the stuffing horn for the 19mm sticks from LEM. 
  9. raptor700

    raptor700 Master of the Pit OTBS Member

    Man........those look nice [​IMG]

    If i ever get some spare time i hope to give some stix a try.

    Thanks for sharing
  10. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    nice lookin stix!
  11. venture

    venture Smoking Guru OTBS Member

    Them gunna be good!

    Good luck and good smoking!
  12. thoseguys26

    thoseguys26 Master of the Pit

    Very tasty looking indeed!
  13. nepas

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


    Pepper Jack Stix

    Looks great BRO

  14. harleysmoker

    harleysmoker Smoking Fanatic

    Looks great, I need to get in to this,,,,,,,,
  15. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    Yes I use High Temp cheese. it is grated high temp pepper Jack.

    I also use high temp cheddar that is grated
  16. frosty

    frosty Master of the Pit

    Beautiful Pepper Jack Sticks!  Great job.

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