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Snack Stick Dilemna

post #1 of 9
Thread Starter 

I just received a Cabelas 5# stuffer for a gift. I've wanted to make snack sticks forever so I'm excited to get started. I fear my setup my not be ideal though.

 

Firstly, how do you feel about this stuffer?

 

 

 

I haven't used it yet and could return it for the LEM 5# model, they're the same price right now.

Would you start with the 15mm tube and 19mm casings?

 

My main concern is on how I'm going to smoke the sticks without burning them up. I have read a bunch of threads about starting the sticks at 120-130 degrees then slowly working up. My problem is I have a Cookshack Smokette Elite and it only goes down to 150. Is this too high? It also seems to struggle at making smoke at a low temperature. There's also not much room to really hang sticks in there. I figure I'd have to put them on jerky racks?

 

My other option is a Blaze 40" gas grill. There's a ton of room in there and I just bought a Masterbuilt smoke generator and a 3" dryer duct that I can attach to the back of the grill. I'm going to have to run some tests but not sure if I could hold the temperature at 120 with just one of the burners on low either. I appreciate any advice you may have. Thanks!

post #2 of 9
That stuffer is identical to the LEM, and all the others so you are good to go.

Your sticks will be fine at 150. If you can run it with the door cracked during the first hour. You may be able to get the temp down a bit. You don't need smoke the first hour anyways. Then get your smoke going and run at 150 for a few hours then if you can bump it up 10 degrees every hour or until you hit a pit temp of 180, or your sticks hit an IT of 156. The main thing is not to go over 180-200 with your pit temp, that's when you risk the chance of fat rendering out.

I used my big chief smoker for years for summer sausage and snack sticks and it had one setting, on. Which put the pit temp around 170-180.
post #3 of 9
Thread Starter 
Great! Thanks Dirtsailor. Do you have a recipe you particularity like?
post #4 of 9
Your 15 mm tube... is that OD or ID... you might be better off with the 21mm casings... You might get 3-4' pushed up on the tube... not a problem... pre select lengths that fit in the smoker to stuff...
post #5 of 9
Thread Starter 
Thanks Dave. I'll have to check it out. It just said 15mm on the box.
post #6 of 9
Thread Starter 
Just measured it. Looks like the tube is 15mm inside diameter. Do you recommend the LEM 606a 1/2" tube for snack sticks?
post #7 of 9

Your setup is fine.  The 19 mm casings will work but are tight.  I personally use the 21 mm casings for sticks.  I use a recipe from a vendor here in Omaha.  If you're interested, PM me and I'll send you the link.

 

To put you at ease with your stuffer, I believe you have metal gears.  I think it's pretty much the same as the LEM.

 

Take some pics and make sure you add cheese and extra red pepper, CBP and mustard seed!!!!!  Have fun!

post #8 of 9
15mm inside.... the outside must be larger than 19mm... I think you will have trouble getting the casing on the tube....
post #9 of 9

just my method of madness.

 

when I make the sticks for us I use a 1/2" tube and 19mm casings. When I make sticks for frieds they are all about how many to the amount of meat so I break out the 3/8" tube and use 16mm casings  (so they perceive they are getting a ton of sticks LOL !!).

My thoughts are a pound is a pound all day long regardless of shape :icon_mrgreen:

 

Keep on Smokin,

 

Tom

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