This weekend is Summer Sausage and Pepperoni Snack Sticks

Discussion in 'Sausage' started by bryceb, Sep 13, 2013.

  1. bryceb

    bryceb Smoke Blower

    Giving the LEM Summer Sausage kit a whirl... I'm still a bit nervous to try my own spice mixing yet, do I'll stick to kits. 3 plain and 3 with cheese. 80/20 beef/pork. Stuffed tonight in 1.5x12" casings...about a pound each. maybe smoked tomorrow if there is room with the stick or Sunday if not.

    and 5lbs of Hi Mountain Pepperoni Snack Sticks. I built a contraption that should let me hang my sticks now. Also 80/20 beef/pork and all stuffed. I'll start smoking these in the morning.
     
    Last edited: Sep 13, 2013
  2. I picked up the same kit for the summer sausage today.  I plan on the meat getting mine ready to smoke on Sunday.  I hope it's good.
     
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  3. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Looks like your off to a good start.....................
     
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  4. woodcutter

    woodcutter Master of the Pit OTBS Member

    Looks like it is going to be good stuff!
     
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  5. bryceb

    bryceb Smoke Blower

    Into the smoker to dry for 2 hours then I'll bump the temp up a bit each hour with smoke until the IT is about 152-154.
     
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Looking good. Love your hanger!

    Disco
     
  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great - I think you will be happy with that Lem SS kit and the hi mt I have tried both and I liked them,,,,, Good luck let us know how they turn out [​IMG]
     
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  8. bryceb

    bryceb Smoke Blower

    While the smoking is going on, I changed the oil in my truck and took the rest of the pork butt we ground last night and made some breakfast sausage. Just patties and bulk and used the LEM mix (its good stuff that our family loves).

    the sticks are now at 124 deg according to the antique Maverick ET-77

    once this is all done, I've got a 7-1/2 lbs butt to smoke for pulled pork that we're taking to a family get together in Wisconsin on Thursday... gonna vac seal it and keep on ice until we get there... 16hr road trip...ugh.
     
    Last edited: Sep 14, 2013
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Are you going to post where the family get together will be? I love pulled pork.

    Disco
     
  10. bryceb

    bryceb Smoke Blower

    Minocqua Wisconsin. A long way from Atlanta.

    Looks like about an hour left on the sticks. The antique Mav says 147deg
     
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Har. Enjoy your drive. Good food and family at the end of it will make it worthwhile.

    Disco
     
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  12. bryceb

    bryceb Smoke Blower

    my new car is quickly becoming old. New in January and 18000 miles already plus this trip. Oh well... I bought it to drive. Hopefully it'll last as long as my truck.. 12 years and 205000 miles now.
     
  13. bryceb

    bryceb Smoke Blower

    Almost there. Gotta get some more if these when I'm in Wisconsin. They don't export out of the state.

     
  14. bryceb

    bryceb Smoke Blower

    Hmmm... now this is perplexing me. I think I had a fat out on the summer sausage but not the sticks. Same meat mixture but different brand spice/cure/casings. smokeded and pulled at the same time. The Sticks actually read a higher Temp by 2 deg and my thermos I used are within a deg when in boiled water. The sticks look great but the SS is not so great. I guess the telling will be in the taste.

    I did water bath the SS but not the sticks.


     
  15. bryceb

    bryceb Smoke Blower

    My Wife thinks its a cheese out nit a fat out and the cheese melted on us and the 3 non cheese are ok... we'll see.
     
  16. They look good - what did you make out?
     
  17. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Did you use high temp cheese.....Cheese should be used at 5 to 10 percent level....... I like 5 percent
     
  18. bryceb

    bryceb Smoke Blower

    Probably a higher percentage... 15% I'd guess (didn't measure... Just dumped part of a 1/2 lb bag in 2.5lbs of meat). I used Kraft Crumbles. I've used that in sticks and it worked out well and didn't melt all over. Maybe not the thing for SUmmer Sausage.
     
  19. What temp did your smoker get up to? I have had good luck using the Crumbles in place of hi temp cheese.
     
  20. bryceb

    bryceb Smoke Blower

    The last temp I had it set on was 170 and that was for only about 10 min at the end. My smoker is generally +-5deg compared to its actual setting.
     

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