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first batch of vension snack sticks

post #1 of 17
Thread Starter 

first batch of snacks sticks, a lot of work. i used a lem jerky cannon with a 3/8 inch nozzle to fill the casting, using sausage maker brand for snack sticks.

smoked these snack sticks with cheddar cheese and jalapenos, the flavor was very good.

made two different flavors, 1 with just cheese and snack stick recipe for the misses, then 1 with peppers and cheese for yours truly,here are some pictures of the sticks all smoked up.

my old lang stick burner smoker started at 125 degrees, i held it there for 2 hours, then increased it by 10 degrees every hour, then when i reached 165 degrees i held it there to finish the sticks at the internal temp of 160 degrees. pretty juicy.

 

 

thanks for all the people here on this forum, that answered my column to make this all possible.

thanks again

dannylang

post #2 of 17

DL, Good job on the sticks, they look excellent !:points:

post #3 of 17
Thread Starter 

thanks crazymoon, and thanks for the point, making those sticks is a lot of work.

dannylang

post #4 of 17
Great looking sticks! POINTS!!!!
post #5 of 17
Thread Starter 

dirtsailor that means a lot ,coming from a person with the experience you have. thanks

dannylang and thanks for the points

post #6 of 17
Nice lookin sticks ! icon14.gif
post #7 of 17
Thread Starter 

thanks for the points WaterinHoleBrew, and the kind words.

dannylang

post #8 of 17

You would have a hard time convincing me that was a first.Your a natural sausage maker.Thanks for sharing

Richie

 

:points:

post #9 of 17
Thread Starter 

tropiocs i promise thats my first time, you guys here on this forum trained me well, THANKS

dannylang

post #10 of 17
Great looking sticks, how many hours did they end up smoking?
post #11 of 17
Looks great.
post #12 of 17
Thread Starter 
wazzuqer i started off at 120 degrees for the first hour then i went up 10 degrees every hour.when i reached 160 degrees i held it there until it reached internal temp of 155-160. all together it took about 5 hours. its pretty hard to work a stick burner at these temps, small fire and small pieces of oak.
dannylang
post #13 of 17
Thread Starter 
mr farmer thanks for the kind words.
dannylang
post #14 of 17

DL,

 

they look great, glad to see you worked out the tube issue. we these 16mm or 19mm? it is a challenge getting the cheese thru the tube at times:biggrin:  points1.png

 

Keep On Smokin,

 

Tom

post #15 of 17
Thread Starter 

oregon smoker these are 16mm castings, and yes, putting the tube over the other tube worked fine. thanks for the advice

dannylang

post #16 of 17

Them looks great!! and very tasty

 

A full smoker is a happy smoker

 

DS
 

post #17 of 17
Thread Starter 

dried stick thanks for the kind words, and yes a full smoker is a happy smoker.

dannylang

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