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Beef and cheddar snack sticks

post #1 of 19
Thread Starter 
Decided to try my hands at snack sticks as my first smoked sausage attempt.

5lb 90/10

Beef snack stick seasoning from butcher-packer

21mm mahogany collagen casings.

.2 oz quick cure #1

6.4oz water

3/4lb hi temp cheddar

Some pics so far (haven't smoked them yet)
97928a7fa309faddf91d9eb671d169cc.jpg

941d89e9983a5417750916c0334896d9.jpg

74e78f6053382ea8713f97a4a32cfb50.jpg

803bb2f9baa207204bf5e6461c04735c.jpg

6dca1a2c62a20eb5f4308ea1a3a92980.jpg

Will smoke later.. Trying to dry them a bit. Also, speaking as a guy that spent his childhood doing the gruntwork stuffing fresh sausage with an antique manual grinder.... Where has this vertical stuffer been all my life? Wow! Did this solo and was no problem.

ETA: just put them in the smoker. first time using the amazen tube, as well as first smoke since I changed out the regulator on my smoker to an adjustable one. Definitely having some learning curves as I go, but its fun to try new things from time to time.
Edited by MSUICEMAN - 4/30/15 at 3:39pm
post #2 of 19
Off to a great start-can't wait to see them in the smoker!
post #3 of 19
I wish I wasn't to lazy to make some sticks! There looking great!
post #4 of 19

:popcorn

post #5 of 19

Looking Good

 

Gary

post #6 of 19
Thread Starter 

No problem with the new regulator to get down to 110 (only complication is wind, definitely need a wind break for that low of a flame). I have the smoker at 155 right now, sticks are at 137. I may not get too much sleep, we'll see.

 

the amazen tube smoker is AWESOME! 30 seconds with a propane plumbing torch and away she went with wonderful smoke. definitely works better in the propane masterbuilt xl than the amps. had issues keeping it lit, but when speaking with the folks at amazen, it wasn't the ideal situation for it. its now relegated to cold smokes of cheese and the like.

 

WIll conjur up something out of some plywood i have sitting around for a wind break. I made one for my lamb/pig rotisserie, looks like i need to make a small one for the burner of the gas smoker. 

 

i have a hank of hog casings in the fridge, (gotta love having butcher-packer about 6 miles away) waiting for me to make some kielbasa out of the pork butt i have downstairs, but I may just go collagen from here on out (I know, my forefathers are turning in their grave). they are just so dang easy, rugged, and simple to work with.

post #7 of 19
Thread Starter 

In an effort to get them done tonight before my bedtime, I bumped up the temp to 180 to finish them. About 7 more degrees and I can pull them, then from what I gather, since I am taking them to safe temp, I can icebath them, then let them chill in the fridge for a couple days, then cut to lenth and vacuum seal.

 

that sound right?

post #8 of 19
Quote:
Originally Posted by MSUICEMAN View Post

In an effort to get them done tonight before my bedtime, I bumped up the temp to 180 to finish them. About 7 more degrees and I can pull them, then from what I gather, since I am taking them to safe temp, I can icebath them, then let them chill in the fridge for a couple days, then cut to lenth and vacuum seal.

that sound right?

Yep you got it!
post #9 of 19
Thread Starter 
Well, some much needed qview:

Nice smoke from the amazen tube:
80d2fc03e2d5be38699ee92e184eba41.jpg


Meat temp slowly rising:
43826751a3afa5d14da151c2a67f3416.jpg

Smoker temp after a couple hours in:
fbe40c88d6a28bf72c8073ca1cab616f.jpg

Yahtzee!
de75a471970930d39133a2b1c8dd32de.jpg

5 hours into the smoke, the amazen tube smoker is about 2/3 done, but the sticks are at temp:
63e0b0f248a240bfab50c7c0829d65bc.jpg

Pulled on the garage table:
b44bd96986c363c3ab61a8392b2dc594.jpg

I tried them, great flavor, I may need to be a little more consistent with my filling, but overall pretty damn good. Peppery and cheesy and sweet smokey. Will firm up as they cool, I'm looking forward to these during some fishing trips.
post #10 of 19
Thread Starter 
I should note the amnps was left in there from a prior smoke, wasnt lit or anything.
post #11 of 19
I want to fish with you, okay I'd just eat all the sticks!biggrin.gif
They look awesome!!
post #12 of 19

Very nice!!!! Those will eat real fast.  Reinhard

post #13 of 19

Looks great now about a money shot now

 

DS

post #14 of 19
Thread Starter 
66633b26cfbbb8da8f55e51f09e58423.jpg

Some shrinkage but texture is darn good, taste is darn good, though I could go for a little more spiciness and maybe a bit less cheese (never thought I'd say that).
post #15 of 19

Looks great from here, nice job

 

A full smoker is a happy smoker

 

DS

post #16 of 19

Dang those look pretty tasty. I definitely need to make some snack sticks now!!! 

Beer.gif 

post #17 of 19
Wow, turned out great! thanks for posting, David.
post #18 of 19

Man, those do look good     points1.png

 

Gary

post #19 of 19

Those are some great looking sticks.  I will hopefully be making some this weekend

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