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Seven Pepper Snack Sticks

post #1 of 19
Thread Starter 
Made up 25 lbs of snack sticks yesterday using PS Seasoning's 7 pepper blend. Turned out very good and have good heat and casing snap. Used 16 lbs of venison, 6 lbs of pork butt, and 3 lbs of 80/20 burger. Stuffed in 22/24 sheep casings and in the smoker at 170-175 all afternoon. Also made up 25 lbs of morel mushroom and wild rice brats (no pics of the brats).



post #2 of 19
Thread Starter 
post #3 of 19

:drool:Looks very tasty! nice color.

Happy smoken.

David

post #4 of 19
Very nice!

Snack sticks are my new favorite to make!
post #5 of 19
yum yummmm.. sticks are addicting ...
post #6 of 19

Look delicious !

post #7 of 19

Real nice. Owens BBQ makes a 7 pepper blend as well, it's pretty darn good.

 

I like your smoker too.

post #8 of 19

Another Minnesota sausage maker, and maker of some great stuff!!  Good eats Westby!!  Reinhard

post #9 of 19
Thread Starter 

Thanks fellas.  I love making fresh and smoked sausages in the winter.  Not much else to do in MN during the winter for me.  I'm not much into sitting over a hole on the ice and I don't snowmobile.  After hunting season is over, it doesn't leave much else to do until spring.

post #10 of 19
Quote:
Originally Posted by westby View Post
 

Thanks fellas.  I love making fresh and smoked sausages in the winter.  Not much else to do in MN during the winter for me.  I'm not much into sitting over a hole on the ice and I don't snowmobile.  After hunting season is over, it doesn't leave much else to do until spring.

Sounds like the perfect way to pass the time to me!

 

When sausage making, I've never been skunked, gotten too cold, broke an arm, or gotten too drun..., well, most of those anyway.  :banana_smiley:

post #11 of 19

Those look great - nice job!!

 

A full smoker is a happy smoker

 

DS

post #12 of 19

Nice job on the sticks they look great

post #13 of 19

Enjoy those sticks!

 

Disco

post #14 of 19
Looks good from here! and that Brat recipe sounds good to.
post #15 of 19
Thread Starter 

DanMcG -

 

I used PS Seasoning's blue ribbon brat seasoning mix as my base.  I used 25 lbs of pork cut from butts.  It was a little leaner than usual because I used much of the fatcaps to increase the fat content of my hot sticks mentioned earlier.  The brats were still plenty fatty enough.  To the pork and seasoning I added 2 lbs of finely chopped morels, 1 lb of finely chopped baby portabellas, and 4 cups of wild rice.  The morels were kept in the freezer since May.  I took my "ends and pieces" from busted up morels, diced them up, and cooked them in butter, olive oil and garlic.  Once cooked through, I let them cool and dumped them into a Ziploc bag and froze until I needed them for the recipe.  I decided to re-heat them up and sautéed the portabellas in the morel mixture as well.  I thought this would give a good flavor to the portabellas.  This is the second year I have made these and both years they turned out fantastic.  I think I need to save more morels in 2015 for this recipe.

post #16 of 19
Quote:
Originally Posted by westby View Post

DanMcG -

  I think I need to save more morels in 2015 for this recipe.

Save more? I'd be happy to see one around here. icon_cry.gif

Thanks for sharing the info, I've been wanting to do a beef and shroom sausage, this is a great start.
post #17 of 19

Westby

 

Those sticks look great.  I envy any one who get fresh morels.  Those things are great.  I can't find them in Texas.  Had a bunch of them growing up in Kentucky.

post #18 of 19

very nice....I'm still perfecting my snack stix blend/process and might consider a commercially blended product in the near future....Waltons has some interesting looking blends I've been contemplating. Regardless, nice looking sticks and the wild rice & 'shroom Brat sound very interesting to try out.....Willie

post #19 of 19

Terrific looking snack sticks!

 

Disco

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