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snack sticks - Page 2

post #21 of 36
Sticks look good, what are the dimensions of your smoker, looks propane as well is that correct?
post #22 of 36

Those look great and I agree about the beef

post #23 of 36

Looks good Joe. Kevin's (Cougar78) cheesy snack stick recipe has a great pork/beef ratio. I think 5lbs poke and 2.5 beef. I like that combination alot.

I made a batch a few weeks back, it was all beef. I should post it.

post #24 of 36

I'm really interested in seeing what these look like after you put them in the dehydrator.  I'm new to sausage making.  I have made two 5 pound batches of sticks so far, both from kits.  The flavor was good, but the texture wasn't dry enough for what I was looking for.  Yours look good so far.  Could you post another picture after they come out of the dehydrator?  After you bring them up to the correct temperature in the smoker could you just leave them in longer at a lower temperature to dry them out some more?  Thanks for all great information on this site.  I'm still learning.

post #25 of 36

Joe, that looks great, did you happen to weight after smoke, I did 20lbs and after smoking ended up with 12lbs A lot of water and moisture in them there sticks. :th_crybaby2: and NO I was not drinking any beer either,,,,, really :police2:

 

I need one of those 15lb stuffers like yours would go alot easier, then the 5lbs to much in loading times. 

 

Were you able to get a Full strand of casing on that tube or did you have to cut, I always have to cut mine?? 

 

Those look like they turned our very good. 

 

DS

post #26 of 36
Quote:
Originally Posted by driedstick View Post

 

I need one of those 15lb stuffers like yours would go alot easier, then the 5lbs to much in loading times. 

 

Were you able to get a Full strand of casing on that tube or did you have to cut, I always have to cut mine?? 

 

DS

 

</insert question here>

 

I was under the impressions that the larger stuffers, well until you get to industrial sized or water loaded maybe have a hard time with snack sticks. I noted that Mr.Boyko had a special made head to make his. So, am I as usually operating under a misconception? Do small stuffers do better at snack sticks that large? Didn't I read somewhere that people like Shoneyboy couldn't make sticks with his new 35 pounder? Not just him but others too.

post #27 of 36
Thread Starter 

Well here's the results..... i prefer them dehydrated... They flavor became more intense and they were chewier however the casings became chewier also but did break up..... so the rest are in the dehydrator......

 

left= dehydrated

 

 

 

 

post #28 of 36
Thread Starter 
Quote:
Originally Posted by Fished View Post
 

I'm really interested in seeing what these look like after you put them in the dehydrator.  I'm new to sausage making.  I have made two 5 pound batches of sticks so far, both from kits.  The flavor was good, but the texture wasn't dry enough for what I was looking for.  Yours look good so far.  Could you post another picture after they come out of the dehydrator?  After you bring them up to the correct temperature in the smoker could you just leave them in longer at a lower temperature to dry them out some more?  Thanks for all great information on this site.  I'm still learning.

I guess you could leave them in the smoker longer and dry them out and get the same results....   Dont sweat it fish. All of us are still learning.

Quote:
Originally Posted by driedstick View Post
 

Joe, that looks great, did you happen to weight after smoke, I did 20lbs and after smoking ended up with 12lbs A lot of water and moisture in them there sticks. :th_crybaby2: and NO I was not drinking any beer either,,,,, really :police2:

 

I need one of those 15lb stuffers like yours would go alot easier, then the 5lbs to much in loading times. 

 

Were you able to get a Full strand of casing on that tube or did you have to cut, I always have to cut mine?? 

 

Those look like they turned our very good. 

 

DS

 

No I didnt weigh them. I believe the extra water in the meat makes the meat soft. I would like to omit most of the water but don't want to stress the stuffer. I really like the 15 lb stuffer over the 5 lb. I have been using the 15 for about everything lately but I do miss the motor on the 30. I was able to load one full tube of cologens 3 times.

Quote:
Originally Posted by Foamheart View Post
 

 

</insert question here>

 

I was under the impressions that the larger stuffers, well until you get to industrial sized or water loaded maybe have a hard time with snack sticks. I noted that Mr.Boyko had a special made head to make his. So, am I as usually operating under a misconception? Do small stuffers do better at snack sticks that large? Didn't I read somewhere that people like Shoneyboy couldn't make sticks with his new 35 pounder? Not just him but others too.

I have not made sticks or hotdogs with the 30. The cabelas says you can do sticks but you have to remove the motor and use the hand crank. I wouldn't try it... Thats a lot of meat mass your trying to push through that small tube. The 15 lb stuffer with the metal gears is up to the job.. Its tuff.....

post #29 of 36
Good job Joe... If you could... save a few of the dehydrated ones and bring to NFL... I want to taste em and see what they are like.... BTW... our lil sausage making get together this weekend has been called off.... so I guess I'm gonna save the spices until we can reschedule.... I might use the snack stick ones tho.. If I do I'll have to get some more...
post #30 of 36

I like sticks dried out sometimes. I really enjoy Kabanosy after a week or 2 in a paper bag. Your sticks look great!

post #31 of 36

Those look even better now.  I need to do that with my next batch of sticks.  That's what I been wanting, now I know how to get it.  Thanks

post #32 of 36

Forgot to ask.  Have you tried that method with cheese in them?

post #33 of 36
Thread Starter 
Quote:
Originally Posted by JckDanls 07 View Post

Good job Joe... If you could... save a few of the dehydrated ones and bring to NFL... I want to taste em and see what they are like.... BTW... our lil sausage making get together this weekend has been called off.... so I guess I'm gonna save the spices until we can reschedule.... I might use the snack stick ones tho.. If I do I'll have to get some more...

We'll make some when were there........Thumbs Up

 

Quote:
Originally Posted by Fished View Post
 

Forgot to ask.  Have you tried that method with cheese in them?

That sounds like a good idea fish... Will have to try it next time.. I need to see ho much cheese I have in the freezer.....Thumbs Up

post #34 of 36
I have made deer sticks for years with cheese in them. To dry out sticks, place them in a paper bag and place in frig till dry enough. Test every couple of days. If any are left, vac seal and freeze.
post #35 of 36
Quote:
Originally Posted by boykjo View Post
 

We'll make some when were there........Thumbs Up

 

That sounds like a good idea fish... Will have to try it next time.. I need to see ho much cheese I have in the freezer.....Thumbs Up


One question Boykjo, do these sticks taste anything like pepperoni?  The reason I ask, I am not a fan of Pepperoni stick, but I love meat sticks, called pepperettes up here.  Only I like them dryer than the ones Schneider’s sells, like the ones you can pick up at the counter in convenience stores up here

post #36 of 36
Great job on the sticks Joe..... How do you like the seasoning mix and which one was it......

Dave
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