Making snack stick, with Bacon & Beef

Discussion in 'Sausage' started by palladini, May 31, 2014.

  1. Well, I jumped in neighbour’s Jimmy today, off to the local meat store we head, he buys a Beef roast and pkg of Bacon ends and says make him some Snack Sticks.  I have a pkg of the LEM Snack Stick spices here, that is the spices I am using, other than the meat choices, I will follow the directions on the pkg .

    How do you think this will work out?
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Darn good....... Dave
     
  3. I hope so Dave

    As of about 6:45 PM EST the meat, both the Beef, now cut up to the size needed for my grinder and the Bacon ends are mixed with the LEM spice package.  Do to a busy Sunday, I will grind, stuff and smoke these snack sticks on Monday  But before I grind them, I am going to add some Crushed red peppers, I am thinking about adding a 1/4 cup of them.  I am making these for my neighbour and he has said he wants them hot, so I hope that is hot enough.
     
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I am anxiously awaiting the results! Sounds like it will be good.

    Disco
     
  5. Well folks, it is Sunday at about 9:00 pm, we just got home from a day of traveling to Toronto again, so the Grinding and Stuffing and Smoking will have to wait until Monday.  Sorry!
     
  6. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    just remember to log down what you put in and how much... so If it comes out good you can duplicate it again.... if it's not good, you'll know what you need to change for next time... but you knew all this already...
     
  7. OK, Started grinding the meat at about 10:15 AM, had them stuffed and in the smoker at 100 degrees by 3:10 PM  Test fries, I did 2, first one was just with the LEM seasoning, I thought they were too lame. so added some garlic and some heat, chilli peppers and chipotle powder.  Second fry, good!

    Edit - It is now 9:10 PM here, I have an internal temp of 130 degrees on the snack sticks  Then at 9:20, it starts to rain!  Quick move the smoker to cover, done.

    Last edit, done!  rinsed off in cold water, hung to dry, pkg and taste in the morning

    Goodnight all!

    [​IMG]
     
    Last edited: Jun 2, 2014
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Pictures! We want Qview!

    Disco
     
  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member


     
    Last edited: Jun 4, 2014
  10. Well I gave them to the neighbour, He loved them,The first customer, his son's friend and a neighbour who lives on the other side of him, bought two of the 5 sausage packs I delivered. 

    I spent a hour or so today cutting these up, I made them long enough so as to fit into my smoker. so they were about 18 to 20 inches long.  I cut them down to about 5 inches, put them in air extracted sealed bags of 5.  Came up with 11 bags of 5 and one of 6/

    Sorry, no q view to be had here.

    General responses so far, delicious.  Only thing I would do is add more heat, pepper wise.  We also discussed doing this again. only next time instead of bacon, use Ham
     
  11. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    "Well" In that case. You are the grand prize winner of this....lol

     
  12. Oh, one more thing here, if you want to make these, I do think that if you cooked the bacon ends then cooled before grinding and adding to the recipe, it would be another notch better tasting sausage.  And trust me, i will try that twist.
     
  13. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member



    "HOLEY CRAPPER" .... Joe.... that's a good prize...... HAHAHAHAHAHA
     

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