Nasty Snack Sticks

[mulepackin]

I wasn't gonna post this, but you gotta take the good with the bad. Heres the snack sticks from my faulty casing project. I used a third venison with 2 thirds pork butt. Leggs seasoning. The final product ended up looking like licorice ropes, and the cut sticks looked like twizzlers. The uneven size made for uneven cooking and gnarly appearance. They still taste fine. I made these for my neighbor and he helped. Otherwise I could have told him they were "rustic style" or some such BS. Oh well, live and learn.

 

[beer-b-q]

Sometimes even the best laid plans run amuck... As long as they taste good who cares they disappear when eaten anyway...

 

[marty catka]

Good looking stuff there. Glad the neighbor helped. You can blame the skinny ones on him!

 

[davef63]

so next time what would you do different? i just cold smoked belly bacon with sub par results, but i have the next ones curing. for me its trying to keep thin smoke for 16 hrs, not the white stuff. i know what to do different,just not sure how to. o well,as long as we learn.
dave

 

[blue]

Exactly. As long as they taste good, at least its not a watse.

 

[Bearcarver]

Darn neighbors !

LOL, personally I wouldn't care what they look like, as long as they taste great.
You could have just told the neighbor, "Alright, these are lookin' good and gnarly, exactly the way I like them!"


Bearcarver

 

[txbigred]

Well, ya know they are supposed to be kind of wrinkly (is that a word?) as they are supposed to be semi-dry. As long as they taste good, I wouldn't sweat it.

Dave

 

[mballi3011]

If they taste good I would run with them I really don't matter what they look like as long as they tsate good. Maybe next time just try to stuff the casings alittle tighter I did and they looked good too. But they get all shrivled up when I smoked them but them so is a Slim Jim. Mine taste better too.

 

[mulepackin]

These were casings that I was having trouble with. They would burst almost instantly when trying to stuff.http://www.smokingmeatforums.com/for...ad.php?t=87634. Don't know if it was the casings, my storage of them or what. Couldn't fill to proper fullness, so just kind let it roll in.

 

[justsmoke2]

When I think back when I used them type casings they pretty much looked the same. I eventually switched to sheep casings and haven't looked back. I used to get a kit that had the same casings and when I followed there directions of temps and cook times they turned out a little better. But ones I bought off the rack and used my own recipe is when I had most of my trouble. I usually cut them up in bite size pieces and they didn't look so bad then.