Beef Snack Sticks

bryceb

Smoke Blower

Original poster

Aug 9, 2013

75

19

Acworth, GA

• Jul 21, 2014

• #1

It's been a while, but Mom camp me into town and wanted some Snack Sticks. I had a Hi-Mountain Cracked Pepper and Garlic kit we had not tried yet.
We mixed up the spices and cure in the kit with 5lbs 80/20 along with some Kraft Krumbles and Jalapeños

I forgot to get pictures yesterday, pre-stuffing, but snapped some pre smoke today.
Here they are after sitting in the fridge overnight.

Image

• bryceb
• Jul 21, 2014

and hung on my little sausage rack in the Masterforge 30 electric.


Just put it in the smoker and currently at 100deg for the first 2 hours to dry off and then bump it 10 ever hour with hickory smoke until it hits an It of 154deg.

More pics to come...:sausage:

 

driedstick

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N. Central Idaho

• Jul 21, 2014

• #2

Looks great, I need to do me some more, done out!!

 A full smoker is a happy smoker

DS

 

bryceb

Smoke Blower

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Thread starter

Aug 9, 2013

75

19

Acworth, GA

• Jul 21, 2014

• #3

Hmmm... Well, I watched internal and smoker temps like a hawk, so I don't think I had a fat out, I think we had too much cheese. Maybe not stuffed tight enough.

Tastes fine... We'll probably try again this weekend.

Butts were on sale today, so one's going in the smoker early in the morning and some got ground for breakfast sausage.

Here's some horror Q-view.

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• bryceb
• Jul 21, 2014

And breakfast sausage...

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• bryceb
• Jul 21, 2014

 

bryceb

Smoke Blower

Original poster

Thread starter

Aug 9, 2013

75

19

Acworth, GA

• Jul 23, 2014

• #4

Ok... Round 2 of these. This time, stuffed tighter (last time they were not full enough IMO) and 1/2 the cheese.

And pictures of the before stick creation... I'll admit, I'm a bit gun shy to post before smoking.

Image

• bryceb
• Jul 23, 2014

The kit

Image

• bryceb
• Jul 23, 2014

Jalapeños


Kraft Crumbles


5lbs 80/20 Beef

Image

• bryceb
• Jul 23, 2014

All mixed up


All stuffed and into the fridge for the night. :sausage:


To be continued...

 

paprika pal

Smoke Blower

Mar 21, 2010

106

19

Riverdale Nebraska

• Jul 23, 2014

• #5

Can't wait to see more. They look great!

 

driedstick

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N. Central Idaho

• Jul 24, 2014

• #6

Them are looking good, Are they in the smoker yet!!! 

A full smoker is a happy smoker

DS

 

disco

Epic Pitmaster

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Oct 31, 2012

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Canadian Rockies

• Jul 24, 2014

• #7

Looking good!

Disco

 

bryceb

Smoke Blower

Original poster

Thread starter

Aug 9, 2013

75

19

Acworth, GA

• Jul 24, 2014

• #8

driedstick said:

Them are looking good, Are they in the smoker yet!!! 

A full smoker is a happy smoker

DS

Click to expand...

Just got home and put them in. Might be a long night... And it's going to be an early morning back at work:icon_eek:

 

Last edited: Jul 24, 2014

bryceb

Smoke Blower

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Aug 9, 2013

75

19

Acworth, GA

• Jul 24, 2014

• #9

Up to an IT of 152 and now they are on my high tech system to hang and bloom.


I have to get up in 4 hours, so I'll leave them to bloom until then.

 

driedstick

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N. Central Idaho

• Jul 25, 2014

• #10

Those looks great can't wait for the Money shot!! Hi tech dryin racks will do, Nice job. 

A full smoker is a happy smoker 

DS

 

boykjo

Renowned Sausage Maker

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Apr 28, 2010

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Raleigh,NC

• Jul 26, 2014

• #11

Looks great... Your making me hungry.......