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Snack Sticks w/ Qview

post #1 of 9
Thread Starter 

Made a batch of snack sticks today. Used 4lbs beef chuck & 1lb pork butt, 104g A C Legg #116 Blend Snack Stick Seasoning, 1 tsp cure #1, 10ozs very cold spring water and 5 tsp ECA. Ground partially frozen meat with 3/16" plate. Mixed in 6 oz water, Legg seasoning and cure #1. Back into freezer for a while to get good and cold. Reground through 3/16" plate again. Then mixed in remaining 4 oz water and ECA. Stuffed into 18mm collagen casings with 3/8" 1 9/16" base LEM tube.

 

Heated the MES 40 up to 100-110° and hung the sticks to dry for an hour without smoke. Then added the 6x6 AMZN loaded with Hickory & Cherry.  Bumped the temps 10-20° every hr. or so and finished them off to 155° IT at 180°. Cooled them down in cold water, let them hang at room temp for a couple of hours, then sliced 'em up.

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I liked how they turned out. They tasted great. I'm really liking the Legg seasonings so far. A couple of the casings seemed a little loose, but I think that's just from my lack of stuffing experience.

post #2 of 9

Sticks Look Great!

I used to go 80% Beef and 20% Pork.  For my last batch, I used 50% Beef and 50% Pork, and really liked the flavor.

All part of the BBQ Experiment

 

 

Todd

No Creosote! A-Maze-N Smokers

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post #3 of 9
Thread Starter 
Quote:
Originally Posted by TJohnson View Post

Sticks Look Great!

I used to go 80% Beef and 20% Pork.  For my last batch, I used 50% Beef and 50% Pork, and really liked the flavor.

All part of the BBQ Experiment

 

 

Todd


Thanks Todd, this was my first go around with snack sticks. The ECA really gives them a nice tang. I'll have to try the 50/50 sometime. This sausage thing is pretty addictive. Can't seem to find time for the old standby's ( ribs, butts, brisky's etc) anymore. I spend all my time thinking about curing meat and making sausage. sausage.gifSo, many types of sausages, so little time.

 

Dick

post #4 of 9

Them stix look real good.

 

Do ya need my address  sausage.gif

post #5 of 9

They look delicious!

post #6 of 9

Nice job. icon14.gif

post #7 of 9

Good looking stix!

 

I was also happy using the ACLegg's mix.

 

Next time I'll crank up the spice a bit (hot sauce, cayenne & flakes) to add a little kick to the stix. Using the ECA is intriguing as well. Heat on some; maybe some tang on others. Time to do some varied batches next time.

post #8 of 9

Those came out great. Like Todd said : Looks-Great.gif"So, many types of sausages, so little time."  Being from the German town of New Braunfels it makes me want to make some today myself.

 

DG

 

post #9 of 9

Color looks great...... Pass me the block of cheddar and the saltines.......................icon14.gif

 

Joe

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