Beef/ pork snack sticks on the Smokin It #3

dert · May 4, 2013

Doing a 60/40 blend of beef/pork snack sticks. Using a kit from Hi Mountain...this will be a 6 pound batch.

Pork butt, ground beef (96% lean) and two points from briskest I am making into pastrami

Using the kitchen aid mixer and grinder/ sausage stuffer

dert · May 4, 2013

dert · May 4, 2013

Two things I learned:

Don't use the fine grind when stuffing and expect it to take much longer...1.5 hours for 3 pounds.

Also add more water as the binders start making the mix really sticky!

dert · May 5, 2013

Second half done in only 30 min...

Wrapped and chilling/ curing in my keezer

reinhard · May 5, 2013

Hey there Dert!! from a fellow Minnesotan. You put in a good day there for sure. Final results before smoking lookin good. One thing that will make your life easier for you is to get yourself a verticlal stuffer when you have some extra cash. You can get one for around 100 bucks to 125 bucks in your area for a 5 pound stuffer. Maby you have already thought about it. Believe me a vetical stuffer for a person who loves to make sausage make's life a lot easier. Reinhard

dert · May 5, 2013

I thought of a stuffer every minute I was using the kitchen aid!

This is the 4th time I've used it in 14 years. The small tube is now cracked around the base where it seals to the grinder, so I'll probably pick up a stuffer.

dert · May 5, 2013

These guys are really wet, I hung them up in the garage to dry the surface before smoking

Bearcarver · May 5, 2013

Looking real good from here, Dert !!!

Bear

dert · May 5, 2013

I put two links in with a pork butt I am smoking at 225 today... These went in for about 1 1/2 hours on the grate, it got to 192-196, so the texture isn't great, but tastes good!

More to come when I do the rest...

seenred · May 5, 2013

Lookin' good so far, Dert!

Red

rexlan · May 5, 2013

What else ya makin with that radiator ...

dert · May 5, 2013

Forced air hydronic for the garage!

rexlan · May 5, 2013

Dert said:
Forced air hydronic for the garage!

LMAO .... I like the "overflow" device too ...

jarhead · May 6, 2013

Poor texture is related to your starting smoker temps and final IT temps. Dry and grainy, right?

Start smoker at around 120F. Bump up 10F every hour. 180F max. IT needs to be about 152F.

themule69 · May 6, 2013

rexlan said:
What else ya makin with that radiator ...

i saw the drying rack holder and the radiator. made me think

David

themule69 · May 6, 2013

Dert it all looks great. i agree on the temp being to high. do you have a wood boiler? i'm going to build one and looking around for ideas.

Happy Smoken.

David

themule69 · May 6, 2013

Dert what size is the casing?

David

dert · May 6, 2013

themule69 said:
Dert what size is the casing?
David

Not sure on the size, a little bigger than my butcher's version, hot dog or wiener sized.

dert · May 6, 2013

Here they are all done...

Here are some trimmed ends, you can see the varying degrees of doneness:

So I smoked for about 9 hours total with apple, cherry and alder- starting at 125, working my way to 225 for an IT of 158.

No too happy with the ones closest to the element, next time I am racking them and then can ensure they aren't touching...taste is good, the lighter ones have good texture, darker have a little tough exterior...

Lessons learned!

Bearcarver · May 7, 2013

Those look awesome, Dert!!!!

Yes, like Bacon, it's good to not let them touch each other.

I like to keep my sausage smoking temps under 200.

I'll bet those ends are gone already!!!

Bear

Beef/ pork snack sticks on the Smokin It #3

Master of the Pit

Master of the Pit

Master of the Pit

Master of the Pit

Master of the Pit

Master of the Pit

Master of the Pit

Gone but not forgotten RIP

Master of the Pit

Epic Pitmaster

Meat Mopper

Master of the Pit

Meat Mopper

Meat Mopper

Epic Pitmaster

Epic Pitmaster

Epic Pitmaster

Master of the Pit

Master of the Pit

Gone but not forgotten RIP

Similar threads

Hot Threads