Jalapeno and Cheese Snack Sticks this weekend

bryceb

Smoke Blower

Original poster

Aug 9, 2013

75

19

Acworth, GA

• Aug 31, 2013

• #1

Another go at it... the last ones were so good that they are gone in a week

We just mixed and stuffed 2.5lbs of Hi Mountain Original Snackin' Sticks with cheese and another 2.5 with cheese and jalapeños.  We're going to try Kraft Crumbles before we try high temp cheese.  I read some postes about the Crumbles working better than regular cheese for this and some reviews of people complaining that they didn't melt well in other uses.

Last night...

Mixed 80/20 beef, spices, cure, water, cheese and jalapenos

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• bryceb
• Aug 30, 2013

Into the stuffer (LEM 606)

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• bryceb
• Aug 30, 2013

Stuffed (21mm mahogany casings)

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• bryceb
• Aug 30, 2013

Portioned out.  I got about 28 11-12 inch sticks out of the 5lbs of beef plus whatever else the cheese, water and peppers added

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• bryceb
• Aug 30, 2013

 

Last edited: Aug 31, 2013

bryceb

Smoke Blower

Original poster

Thread starter

Aug 9, 2013

75

19

Acworth, GA

• Aug 31, 2013

• #2

Today they went into the MES30 knockoff and will get just a but less smoke than the last batch. The wife felt they were still too smoky but I liked them.

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• bryceb
• Aug 31, 2013

We had a few that broke when portioning them up and some that just had a bit too much so we ended up with 3 skinless ones that look like cat turds (I just hand rolled them out which seemed to add to the look!!). I am a bit concerned that we may have some split, so I'm crossing my fingers.

 

Last edited: Aug 31, 2013

fished

Smoking Fanatic

Jan 3, 2012

328

42

Cedar Park, Texas. 78613

• Aug 31, 2013

• #3

They look good to me.  I want to some.  I have to get the small stuffer tube for my stuffer.  Mine came with the plastic ones and the smallest one is 1/2 inch.

 

bryceb

Smoke Blower

Original poster

Thread starter

Aug 9, 2013

75

19

Acworth, GA

• Aug 31, 2013

• #4

Brought them up to 154 deg and now resting them. The first batch I gave them a bath.and the casings shriveled up. The 2nd batch I made I didn't and the casings gad a nice snap. So no bath fir these... just a few hours of rest on the table then into the fridge for the night before packaging them up

No fat out on these and the cheese didn't seem to melt away either, so Kraft Crumbles appear to be a success.

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• bryceb
• Aug 31, 2013

The Jalapeño/Cheese

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• bryceb
• Aug 31, 2013

And the Just Cheese for those that can't handle a little heat

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• bryceb
• Aug 31, 2013

They smell awesome but I know I need to wait a few days for the best taste.

 

Last edited: Aug 31, 2013

bryceb

Smoke Blower

Original poster

Thread starter

Aug 9, 2013

75

19

Acworth, GA

• Aug 31, 2013

• #5

Fished said:

They look good to me.  I want to some.  I have to get the small stuffer tube for my stuffer.  Mine came with the plastic ones and the smallest one is 1/2 inch.

Click to expand...

Until recently we only had a Kitchenaid Stuffer and it was aawful.bad enough that my wife called LEM to make sure we were getting the right stuff to make sticks and breakfast sausage links. The regular LEM 606 cones with the plastic tubes but the 606SS cones with the stainless tubes and the little one fir sticks

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Aug 31, 2013

• #6

MY T FINE looking sticks. I have gone to using no casing. They have a lot better smoke flavor. Not sure it would work well with cheese.

Happy smoken.

David

 

bryceb

Smoke Blower

Original poster

Thread starter

Aug 9, 2013

75

19

Acworth, GA

• Sep 1, 2013

• #7

All portioned and packaged up. The cheese did well and stayed in chunks mostly. Next time I need ti leave the jalapeño in larger chunks... the flavor is there but visually and texturely they are not. Just over 5lbs total when done.

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• bryceb
• Sep 1, 2013

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• bryceb
• Sep 1, 2013

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• bryceb
• Sep 1, 2013

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• bryceb
• Sep 1, 2013

 

driedstick

Smoking Guru

OTBS Member

★ Lifetime Premier ★

Nov 3, 2011

6,027

665

N. Central Idaho

• Sep 8, 2013

• #8

Those look great just home from elk camp and ordered a beef