Snack sticks on the Smokin'-It #3

Discussion in 'Sausage' started by dert, Dec 4, 2015.

  1. dert

    dert Master of the Pit

    Starting tonight...

     
    disco likes this.
  2. dert

    dert Master of the Pit

    Bought these from Spokane spice several months ago and finally getting around to making some snack sticks with these sheep casings. This is a whole hank of sheep casings somewhere in the neighborhood of $65...
     
    Last edited: Dec 5, 2015
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    D, I'm in !
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Quite the pile of guts there! Will be watching to see how they turn out.
     
  5. dert

    dert Master of the Pit

    Soaking the guts:



     
  6. dert

    dert Master of the Pit







    Ground one of the butts:



    Double grind through the the 1/4" plate:

     
  7. dert

    dert Master of the Pit









     
  8. dert

    dert Master of the Pit





    Also made 4 pounds of summer sausage using 50% ground pork butt and 50% 88/12 ground beef .



     
    Last edited: Dec 5, 2015
    crazymoon likes this.
  9. dert

    dert Master of the Pit

    Small sheep casings work well after soaking for 24 hours I had absolutely no issue getting them on in fact I think they may be easier to use than the collagen casings ...
     
    Last edited: Dec 5, 2015
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Fine looking snack sticks and SS!
     
  11. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    D, Awesome looking sausage and SS, it looks like your helper was having fun ! [​IMG]
     
  12. dert

    dert Master of the Pit

    Here are the spices I used:








    I also made 2 pounds of fresh, bulk hot Italian with the remaining ground pork butt...



     
    Last edited: Dec 6, 2015
  13. dert

    dert Master of the Pit

    Twisted them up and now drying while my butt finishes on the smoker:




     
  14. dert

    dert Master of the Pit

    Into the smoker at 2:15 PM, combo of hickory, Apple and cherry woods:



    At 125*F:



    Fan on:




    Tossed in a kielbasa as well:







     
    Last edited: Dec 6, 2015
    diamondmarco likes this.
  15. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That was a lot of work! Looks like you had good help though!

    Looking forward to the finished pics!
     
  16. twoalpha

    twoalpha Smoking Fanatic

    Sticking around for the finish¬†[​IMG]
     
  17. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    [​IMG]
     
  18. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    WOWWW... that's looking good... I do have a question If I may... Reading the ingredients on your spice packages... It says there is cure in them already... and then you showed a bottle of cure... So I assume you added more cure ??
     
  19. dert

    dert Master of the Pit

    No, didn't add more, I only used a partial quantity of the spice blend and the cure was packaged seperatly. I didn't want to try to split the tiny amount the the sachet included...so I used my own.

     
    Last edited: Dec 6, 2015
  20. dert

    dert Master of the Pit

    Up to 175*F at 5:00 and rotated the top racks...lots of moisture coming off, wiped off the sweat from the snack sticks twice:






     
    Last edited: Dec 6, 2015
    driedstick likes this.

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