or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Grilling Beef › Sticks with cheese - play by play
New Posts  All Forums:Forum Nav:

Sticks with cheese - play by play

post #1 of 13
Thread Starter 

Sorry, but I don't have a recipe.  I used a local vendor for my spices and cure.  Frisco Spices in Omaha.  I absolutely love the pepper sticks mix.  

I cut the usual 25 pound mix in half for this batch.

 

12 pounds of 93% GB.  It was on sale today.  I always go a little less than what's required, just for a little extra spice.

2 tbls 1st grind black pepper in addition to the mix. 

2 tsp red pepper flakes, too.  (I cooked up what was left in the stuffer.  Pretty dang good!)

1 pound high temp cheddar cheese.  You may have seen from my other post, this is the first time for using cheese.

 

Got the first part done today.  I like to mix thoroughly and then stuff on the same day.  Put all of it in the fridge til tomorrow morning.  I had some casings from about 9-10 months ago that I had in a ziploc bag.  Should have thrown them away!!!  Kept splitting.  Also!!!!!! my 5 pound stuffer broke.  the teflon gear cracked.  It still worked, slowly, but I'll be seeing if I can get a replacement pretty quick.

 

I'll be smoking tomorrow.  Based off some help here, I think I'll start around 100-120 and then go up 10 about every hour.  It's a little longer than what I've done in the past, and not as hot.  Got my smokin' thingy from Todd.  Ready to go tomorrow!

 

Talk to you tomorrow. 

 

All the mixins.  Extra cracked black pepper and cheese, too.

 

All mixed and ready to stuff.

 

It was just me today.  No kids to help, so I screwed it to my deck.

 

Stuffed and put to bed.  I'll start smoking these tomorrow.

 

Stay tuned.

post #2 of 13
Looking Good! I'll be looking for some smoke tomorrow!

What kind of stuffer is it? Looks like the one I have which LEM has metal replacement gears that will fit.
post #3 of 13
Thread Starter 

It's the same thing, just from Northern Industrial tool.  We have a store here in Omaha, so I'll see if they'll replace it.

If not, I'll probably order a replacement gear.

post #4 of 13

Looks great! I also like the stuffing station! I could see myself setting up like that :biggrin: Only problem I would have is keeping the hounds at bay!

post #5 of 13

I can hardly wait for the finished product! Great qview by the way.

 

Disco

post #6 of 13
Thread Starter 

Got most of the sticks loaded and in the MES30 at 7:30.

If you look carefully, there's an extra rack in there.  I cut up a cardboard shipping tube in about a 2" chunk, one on both sides to act as a spacer.  I hope it works.  

I'm going to keep them at around 100 until 9 am, then bump up 10 degrees an hour.  I'm new.  What does PID (or something like that) stand for?

 

I opened the vent full, took out the chip pan and the sided hopper for the first 1.5 hours.  I'll put the side hopper back in, minus an inch or so at 9 am.

 

I'm using my AMNPS for the first time.  Wish me luck.

 

Back in a few hours.

 

post #7 of 13

And 2 1/4 tsp cure 1?

 

PID

proportional-integral-derivative controller (PID controller)

 

Controller for precise temp control.

post #8 of 13
Thread Starter 

Well, I don't have a PID, so it's digital, meaning, I'll push the buttons.

 

After splitting the spice and cure in half, I'd guess that there was about 1 teaspoon of cure, maybe a little less.  For about 12 pounds, it was a little on the light side for some folks on here, but I've always had great outcomes.

 

The biggest difference today is that I'm smoking these for 8 hours +.  Usually, I do a batch in 4 hours.  I think I'll like the longer smoke, and with the AMNPS, I'm interested to see how they taste.

 

Just fired up the AMNPS.  I just loosely rolled some foil in the last 1/3.  It's on the burner side and I've heard they sometimes will light.  Just a precaution.  It's 9 am, so up to 110 and in goes the smoke!

 

post #9 of 13
Quote:
Originally Posted by mfreel View Post
 

Well, I don't have a PID, so it's digital, meaning, I'll push the buttons.

 

After splitting the spice and cure in half, I'd guess that there was about 1 teaspoon of cure, maybe a little less.  For about 12 pounds, it was a little on the light side for some folks on here, but I've always had great outcomes.

 

The biggest difference today is that I'm smoking these for 8 hours +.  Usually, I do a batch in 4 hours.  I think I'll like the longer smoke, and with the AMNPS, I'm interested to see how they taste.

 

Just fired up the AMNPS.  I just loosely rolled some foil in the last 1/3.  It's on the burner side and I've heard they sometimes will light.  Just a precaution.  It's 9 am, so up to 110 and in goes the smoke!

 

Be careful

 

Cure 1 is used at 1 level tsp per every 5 lbs of meat.

post #10 of 13
Thread Starter 

This was the worst batch of sticks I've ever made.  I didn't bother to take pics.

Thought I was going from 100 to 170 by 10s, but after 8 hours, they still weren't done.  The outsides were dry and the insides looked raw.  

I put a thermometer in the MES30 and it ended up being 20 degrees off.

So, for 8 hours, I didn't get higher than 150.

 

I cranked it up to 220 to try to get them done quick, but I think it was too late.

 

Most expensive dog treats I've ever made.

 

I have about 3 more pounds to do tomorrow.  I'm changing up the game plan.  I'll adjust for the temp difference and hope for the best.  What pi$$es me off is that I haven't had any trouble in the past.  I'll bet it's been 20 degrees off for a while and I didn't know it.

 

Fed up and frustrated...

post #11 of 13

Dang it man,,,well at least you took the right way out and made dog treats,,,don't want anyone to get sick.  better luck next time, Happy Happy Happy Smokin:biggrin:

post #12 of 13
Quote:
Originally Posted by mfreel View Post
 

This was the worst batch of sticks I've ever made.  I didn't bother to take pics.

Thought I was going from 100 to 170 by 10s, but after 8 hours, they still weren't done.  The outsides were dry and the insides looked raw.

I put a thermometer in the MES30 and it ended up being 20 degrees off.

So, for 8 hours, I didn't get higher than 150.

 

I cranked it up to 220 to try to get them done quick, but I think it was too late.

 

Most expensive dog treats I've ever made.

 

I have about 3 more pounds to do tomorrow.  I'm changing up the game plan.  I'll adjust for the temp difference and hope for the best.  What pi$$es me off is that I haven't had any trouble in the past.  I'll bet it's been 20 degrees off for a while and I didn't know it.

 

Fed up and frustrated...

 

My MES 30 factory therm is way off on temp - they are known for that - mine actually runs about 23* hotter than it says. I would suggest getting a good therm to monitor your smoker temps  Thumbs Up

 

I also have to second what Nepas said - 1 tsp cure #1 per 5 lbs. of meat. It only takes one time getting sick or making someone else sick to make you wish you had followed the recommended guidelines! Good luck on the 3 lb. batch  :beercheer:

post #13 of 13
Thread Starter 

The small batch turned out.  2 hours at 120, 1 at 150, 160, and 170.  

 

I'll have to check on the cure.  There's about a tablespoon in the 25 pound mix.  It's not pink.  Could it be something else?

 

Lesson learned the hard way.  I'm 20 degrees low from the display.  Heck of a time to figure it out.  The dogs love their new treats, though.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Grilling Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Grilling Beef › Sticks with cheese - play by play