or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › First Cased Snack Sticks
New Posts  All Forums:Forum Nav:

First Cased Snack Sticks

post #1 of 16
Thread Starter 

Thanks for all the advice!

 

The mix: 5+lbs of 80/20 beef, and High Mountain cure.

 

Stuffed into 19mm casings, via Cabela's Jerky Blaster.

 

And hung in the smoker with care. Funny how 5lbs doesn't look like much when it's hanging.

 

 

 

And 8 hours later, done!

 

post #2 of 16

My favorite color. They look great!

post #3 of 16
Very nice.

Sticks are on my listto make.
post #4 of 16
Hey you stole my photos, lol!! Tasty looking sticks!
post #5 of 16
Thread Starter 

Thanks! I thought the 19mm would shrink smaller, but these are about right for width. I don't think I'd want them any thicker.

post #6 of 16
great job!!! Them there sticks sure look good,,, nice color on them
post #7 of 16
Thread Starter 

Thanks! Who needs mahogany casings?  :icon_wink:

post #8 of 16
I'm gonna be making these soon! Time? Temp? Flavor wood? Details man I need details...

POINTS!!!!
post #9 of 16
Quote:
Originally Posted by mneeley490 View Post

Thanks! I thought the 19mm would shrink smaller, but these are about right for width. I don't think I'd want them any thicker.

I used the 21mm and I really like the fatter snack sticks. Most the butcher shops here use 21mm when they process the elk and deer we take in.

Next time I'm going to make the sticks 24" long, then hang. That way I don't get the curved piece where they were hanging from the dowel. I also would be able get get more sticks in the smoker that way.
post #10 of 16

Great lookings sticks. I love the colour.

 

Disco

post #11 of 16
Thread Starter 
Quote:
Originally Posted by Welshrarebit View Post

I'm gonna be making these soon! Time? Temp? Flavor wood? Details man I need details...

POINTS!!!!

 

I used the time & temp instructions from Bearcarver's Unstuffed Sticks thread.  http://www.smokingmeatforums.com/t/95395/unstuffed-smoked-beef-pepperoni-sticks-with-qview

This is when it really pays to have a Auberin PID with 6 settings.

 

For wood, It was two rows in my AMNPS of 70% apple, and 30% pecan.

 

I will try them tonight when I take them out of the fridge to vacuum pack.

post #12 of 16

Looks like a home run. Good post.

post #13 of 16

That is some fine looking sausage.

Happy smoken.

David

post #14 of 16
Thread Starter 

Cut and vac'd. I'm going to have to decide on an overall length. These barely fit in a 2.5 gallon bag.

 

 

 

 

post #15 of 16
Looking good all cut up and vac packed!
post #16 of 16

:drool:

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › First Cased Snack Sticks