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Beef / Sausge Sticks

post #1 of 13
Thread Starter 

Good Day To All,

 

I am in a bit of a pickle if you will and I know many of you would have this answer so Thank You in advance for your input.

 

I have to make a lot of sticks and I have my recipes scaled down to the 5-10lb volume.   would you have any advice on an average of how many sticks using 16mm (5/8") mahogany caseings  cut 12" - 18" can be made from 5lb, 10lb of meat, whatever amounts you will typically grind and stuff would be very helpful.

 

have a great day at the smoker,

 

Tom

post #2 of 13

Around 2.2 oz per ft

 

Joe

post #3 of 13
Thread Starter 
Quote:
Originally Posted by boykjo View Post
 

Around 2.2 oz per ft

 

Joe


Thank you Joe for the information. my current casings are very long are you twisting them or tying them off?

thank you for your time,

TOM

post #4 of 13

no need to twist or tie.... just pinch the ends. the meat will stay put

 

post #5 of 13
yeahthat.gif



I do the same way Joe does... just pinch an inch or more on the ends....




post #6 of 13
Thread Starter 
Quote:
Originally Posted by boykjo View Post
 

no need to twist or tie.... just pinch the ends. the meat will stay put

 


Thanks for the input, looks like a nice unit for hanging!!

 

Tom

post #7 of 13
Thread Starter 
Quote:
Originally Posted by JckDanls 07 View Post

yeahthat.gif



I do the same way Joe does... just pinch an inch or more on the ends....





thank you what is your set up if willing to share?

 

Tom

post #8 of 13
just a pipe burner and the pellet tube smoker ... I have a 1/8" steel plate that sets on top of the burner holder that diffuses the heat....








post #9 of 13

Looks great

post #10 of 13
Thread Starter 
Quote:
Originally Posted by JckDanls 07 View Post

just a pipe burner and the pellet tube smoker ... I have a 1/8" steel plate that sets on top of the burner holder that diffuses the heat....









Keith,

that is quite the set up but I was asking about the smoke house you were hanging the sticks in. is that just for hanging or is it the smoke house as well? looks very clean

 

Tom

post #11 of 13

Oh man I just saw this.  I want to make some of these.  Wow looks great.  Are these cured and hung to dry, like salami?

post #12 of 13

Thanks now y'all are making me want to make some sticks now.

Nice smoker Kieth

post #13 of 13

The sticks have cure and are smoked to an internal temp of 160

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