This weekend is Summer Sausage and Pepperoni Snack Sticks

[bryceb]

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.

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• bryceb
• Sep 13, 2013

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.

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• bryceb
• Sep 13, 2013

 

[fished]

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.

 

[boykjo]

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

 

[woodcutter]

Looks like it is going to be good stuff!

 

[bryceb]

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.

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• bryceb
• Sep 14, 2013

 

[disco]

Looking good. Love your hanger!

Disco

 

[driedstick]

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

 

[bryceb]

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).

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• bryceb
• Sep 14, 2013

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

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• bryceb
• Sep 14, 2013

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.

 

[disco]

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

Disco

 

[bryceb]

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

Disco

Minocqua Wisconsin. A long way from Atlanta.

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

 

[disco]

Minocqua Wisconsin. A long way from Atlanta.

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

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

Disco

 

[bryceb]

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

Disco

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.

 

[bryceb]

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

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• bryceb
• Sep 14, 2013

 

[bryceb]

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.

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• bryceb
• Sep 14, 2013

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• bryceb
• Sep 14, 2013

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• bryceb
• Sep 14, 2013

 

[bryceb]

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.

 

[smoking b]

They look good - what did you make out?

 

[boykjo]

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

 

[bryceb]

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

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.

 

[smoking b]

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.

What temp did your smoker get up to? I have had good luck using the Crumbles in place of hi temp cheese.

 

[bryceb]

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.