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Snack Stick - Going back to Basics

post #1 of 17
Thread Starter 
My last few snack stick batches have not turned out as well as hoped. I had a bad fat out on one and the few just not the flavor I was looking for. I'm still a novice at sticks and have had great success and some really tragic events.

So, this time, I'm going for just a straight premixed kit and nothing fancy like cheese or jalapeños in it.

Yesterday afternoon, we mixed up a batch of Hi Mountain Cracked Perrer and Garlic Snack Stick mix with 5lbs of 80/20 beef.



Then stuffed them and put them in the beer fridge overnight.


This morning, i put them in the smoker.


It'll be a good day to tend to these while I putter around the house on some projects. Time to winterized the boat and rake the leaves.
post #2 of 17

Looking good so far hope you have better luck. Just finished stuffing mine so they are in the fridge, til tomorrow.I must find that camera.

post #3 of 17

Looking good!

post #4 of 17

Those look good so far hope you get the finished product you want.

 

A full smoker is a happy smoker

 

DS

post #5 of 17

Did someone say sausage ? :drool:

 

Nice looking sticks, keep us posted on the outcome 'eh!

post #6 of 17
Thread Starter 
just pulled them from the smoker and I was happy to see no fat out. They are sitting out to cool and bloom. Not quite as smokey looking as I hoped, but the smell delish:sausage: we had one little end piece we sampled and its juicy and tasty.


I'll let them sit over night and wrap them in paper for a few days while I decide if if I'll bother vac sealing them... These may go too fast.

post #7 of 17
they look pretty good.. just curious as to what IT you took them too ??
post #8 of 17
Thread Starter 
Quote:
Originally Posted by JckDanls 07 View Post

they look pretty good.. just curious as to what IT you took them too ??

I took them to 154deg according to my ET-732. I brought these up to temp slower than in the past. Normally I did 100 for 2 hours, the 120 fof an hour and start smoke and smoke until somewhere in the 149 area bringing it up 10deg every hour until 154. About 7 hours

This time I did the smoke for the same temps, but today, I got distracted with other projects and brought it up slower. Total time about 10 hours before they hit 154. I did notice that at the lower temps, I didn't get much smoke, but later in the smoke 130-140 IT range, I got good TBS until it was finished.
post #9 of 17
looking back through the pics... I don't see a smoke generator in the smoker.. were you just using chips in the chip tray ?? If so.. there lies the problem....
post #10 of 17
Thread Starter 
Quote:
Originally Posted by JckDanls 07 View Post

looking back through the pics... I don't see a smoke generator in the smoker.. were you just using chips in the chip tray ?? If so.. there lies the problem....

Ya.. The smoke generator is on the Christmas list. Just chips in the tray.
post #11 of 17
yup.. results will be MUCH better with the generator... with temps that low the heat element will not make the chips smoke...
post #12 of 17
Thread Starter 
Quote:
Originally Posted by JckDanls 07 View Post

yup.. results will be MUCH better with the generator... with temps that low the heat element will not make the chips smoke...

The casings seem like they are smokey and tight to the meat on one side on most (a few were pretty even and good on the casings) and a the other side is pale colored and loose. With better smoke, would this correct this or is it an issue of maybe an uneven heat issue going on?
post #13 of 17
the looseness sounds like a heat issue... color would be more likely a smoke issue ...
post #14 of 17
Thread Starter 
So, I threw then in the oven and brought them back up to 153deg IT. The casings have a much better snap to them now.
I'll need to do do the tile trick in the smoker... And probably look at a larger/better unit in the future.
post #15 of 17

They look good and it looks you on your way to many great sticks.

 

Disco

post #16 of 17
Thread Starter 
Ok. .. so I changed it up a bit today. I was makin All Beef Summer Sausage and decided to run a pound of snack stick out of it. 2 hrs at 120deg,2 hrs at 145deg with oak whiseyes barrel chips, 1 hr at 145 with no smoke and then 170 until it hit 153 IT. Water bath and hung to bloom for an hr. Great color. Great snap to 5 he casing. Great flavor.
The best yet. Three 1 lb summer sausage chubs in the smoker now.

post #17 of 17
Does anyone have a good snack stick recipe to share.
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