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Snack sticks

post #1 of 16
Thread Starter 

Since all these snack stick threads are poppin up. It made me want some so I got busy..... All that work that went into them I dont think I want to eat them. Might just vacuum seal them put them in a picture frame and hang them on the wall.......

 

Did a 60/40 pork/beef using  93% lean beef. I like my sticks on the lean side. Makes them more chewier and am able to bring them up to a higher temp without fat out.

 

Teriaki jap sticks and jap and cheddar kielbasa sticks smoked with pecan using Todd's A-maz-en smoker

 

 

 

 

Teriaki jalapeno snack sticks

 

 

 

 

Jalapeno cheddar kielbasa snack sticks

 

 

 

 

Thanks for looking

 

Joe

post #2 of 16

Looks awesome. I will be a pain in your a$$ when I start stuffing.   LOL

post #3 of 16
Them look awesome Joe, I just ran out the other day deer hunting.... Lookin at yours, I need to make more.... Them sure look tasty, I'll have to try the jalapeño & cheese ones someday !
post #4 of 16

2thumbs.gif Sticks are looking good Joe! 

post #5 of 16

Those are sweet looking, and I can now understand better the work involved. Now I am going to need a tutorial on collegen casing! LOL

 

Great looking sticks, you guys make it all look so easy.......

post #6 of 16

Joe you are a very mean mean person, you just took a bunch of money out of my wallet, now I will have to go buy some meat and make another batch. 

 

Those sure look good. - awesome post, and yes they would good in a frame. 

 

"Did a 60/40 pork/beef using  93% lean beef. I like my sticks on the lean side. Makes them more chewier and am able to bring them up to a higher temp without fat out.

 

I have never tried this ration is what you always use?? Your snack sticks always look great. On the pork what pork are you using? 

 

A full smoker is a happy smoker 

 

DS

post #7 of 16

Looks good.....I too am gathering info & materials for more stixs. Just ordered SS tubes from Lem for my 5# stuffer and need BIGGER collagen than the 19MM's I have used in the past to fit on the newer tubes. For every action there is additional action needed...LOL.....but it will be nice to use the SS longer tubes...Willie

post #8 of 16

Made me get another pack out of the freezer Nice job

post #9 of 16

Awesome Looking Sticks, Joe!!!:drool:drool

 

MMMMMMmmmmmm.............!!!!:drool

 

Mighty Tasty Looking!!!-----------------:points:

 

 

Bear

post #10 of 16

Awesome looking sticks!!!!! Great job!!! Reinhard

post #11 of 16

Joe

Those are some fine looking sticks. As the others above said. I guess now I am going to have to make a batch.

Happy smoken.

David

post #12 of 16
Great looking sticks! The deer hunt is on soon we will be making sausage too! I love this time of year.....
post #13 of 16
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

Joe you are a very mean mean person, you just took a bunch of money out of my wallet, now I will have to go buy some meat and make another batch. 

 

Those sure look good. - awesome post, and yes they would good in a frame. 

 

"Did a 60/40 pork/beef using  93% lean beef. I like my sticks on the lean side. Makes them more chewier and am able to bring them up to a higher temp without fat out.

 

I have never tried this ration is what you always use?? Your snack sticks always look great. On the pork what pork are you using? 

 

A full smoker is a happy smoker 

 

DS


Used a butt that had a small fat cap. For snack sticks and summer sausage I like to go at 90% lean. I like the results I get......http://www.smokingmeatforums.com/t/115702/lightbox/post/748503/id/119937

post #14 of 16

Looks good there Joe

post #15 of 16

Joe, thanks I will have to give that a try I always went more beef than pork but yours looks great and I will let you know the results. 

 

Thanks again. 

 

DS

post #16 of 16
Joe-

Do you create your seasoning mixture or is it a premix that you purchased?? Looking at making my first batch and trying to find a good recipe.

Thanks!
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