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Want to mak snack sticks

post #1 of 16
Thread Starter 

I am new to the forum and smoking, I have made with some success summer sausage and trail bologna ( which I smoked too hot and fat did come out and pool under the casing).

So far I have used Lem seasoning products. After reading several post on the site, and directions on the Lem products, I am confused about finished internal temp, should it be around 155 or what Lem says 165?

post #2 of 16
If you're using a cure, 152-155 will be fine for pork and beef sausages and snack sticks.

Welcome to the madness!
post #3 of 16
Thread Starter 

Thaks CB, your reply helps a lot. Last batch of bologna, had the smoker too hot, and all the fat came out.  They are edible but learn as i go.

post #4 of 16
We've all had a fat out or 2! Those who haven't, will. biggrin.gif

Practice makes perfect, and this is the place to seek knowledge. Between all of us here, we could open a serious meat market!

Look forwRd to seeing your next batch.
post #5 of 16

When making sausage and jerky. I like to do a step system with the heat. I start at 130° (as low as my smoker will go) for 1 hour, no smoke. Then I up the temp ten degrees and add smoke for another hour. Then I up the temp ten degrees again. I do this every hour until the smoker gets to 180° or the IT of the sausage gets to 156°. I apply smoke the entire time except that first hour. You do not want to go over 180° or as you experienced you will get fat out.

post #6 of 16
Quote:
Originally Posted by dirtsailor2003 View Post

When making sausage and jerky. I like to do a step system with the heat. I start at 130° (as low as my smoker will go) for 1 hour, no smoke. Then I up the temp ten degrees and add smoke for another hour. Then I up the temp ten degrees again. I do this every hour until the smoker gets to 180° or the IT of the sausage gets to 156°. I apply smoke the entire time except that first hour. You do not want to go over 180° or as you experienced you will get fat out.

Good advice right there!
post #7 of 16
Thread Starter 

Thanks dirtsailor, your post and info, helps a great deal.  Being new I didn't want to keep asking many questions, Your post helps more than you know.

 

I'll post pics and give info. on my snack stick attempt.

post #8 of 16
Quote:
Originally Posted by callmaker60 View Post

Thanks dirtsailor, your post and info, helps a great deal.  Being new I didn't want to keep asking many questions, Your post helps more than you know.

I'll post pics and give info. on my snack stick attempt.

That's what this site is all about, learning. Ask all the questions you want. Many of us started making BBQ and sausage well before the internet, and I sure wish I had access to it back then! It took me a long time to break some really bad habits. I didn't start on this forum, but sure wish I had! Great bunch here!
post #9 of 16

Good luck and let us know,,,,also we love pictures!!! :welcome1: from Idaho

 

 

A FULL SMOKER IS A HAPPY SMOKER

 

DS

post #10 of 16
WOW!!!!

I stumbled onto this site and that pic is beautiful. I have only done a family recipe of sausage. I've never done a snack stick but now I must try. I've always wanted to get into sausages and salami. But I know nothing. How can I find out how to do those? What type of casings are those? What's the recipe? What temp do you smoke to? Tell me all the tips. I think if I smoke those I will just hang them around the house to nice to eat. Lol

This may just revive my yearn to smoke again.

Thanks
Newsh
post #11 of 16
Quote:
Originally Posted by Newsh View Post

WOW!!!!

I stumbled onto this site and that pic is beautiful. I have only done a family recipe of sausage. I've never done a snack stick but now I must try. I've always wanted to get into sausages and salami. But I know nothing. How can I find out how to do those search bar at the top or just ask we will help ya,? What type of casings are those 21MM collagen casings? What's the recipepremix from a supplier like PS Seasonings, Butcher &Packer, AC Legg ect Alot to choose from our there.or you can make your own recipe  ? What temp do you smoke to
Here is what I do
Mix and stuff night before, put in fridge overnight (you can do every thing in one day if you would like)
next morning, start smoker at approx 110-130 vents open (lately I have been doing 130)
put in sticks for 2hrs NO SMOKE , after 2hrs add smoke and 
bump smoker up 10* each hr till smoker temp is 170,,,keep sticks in smoker till IT of sticks are 152,, Pull sticks and lay on kitchen counter for 2hrs to bloom,,then put in brown paper sack and back in fridge over night,,,,next day vac pac and freeze what you want to or eat all right then and there LOL 
 
? Tell me all the tips. I think if I smoke those I will just hang them around the house to nice to eat. Lol

This may just revive my yearn to smoke again. Great - you will love these,,, I think these were jalapeneo snack sticks - 
Looks like you have been a member for a while just no posts??? 

Thanks
Newsh

Newsh :welcome1: from Idaho,,, You can use that search bar at the top and it will make your life simple,,,Lots of info,,

 

Good luck and let us know how it goes

 

A full smoker is a happy smoker 


DS

post #12 of 16
Well got overwhelmed busy at work then had a stroke 3 years ago. Almost didn't make it. Right side isn't working we Took me out of commission for about 3 years. Just smoked a turkey breast on thanksgiving and been thinking about doing more. Before was mainly doing brisket and butts and always wanted to try some sausage, summer sausage and this snack stick looks interesting. How long diodes it normally take to get up to temp? Not sure if I asked but u use hickory?

Newsh
post #13 of 16

Depends,, snack stick about 6-8hrs and s/s if you have a stall I have heard some of them can go 20+ hrs 

 

DS
 

post #14 of 16

driedstick:  mmm.. jalapeño?  Do you share the recipe?  I'm looking for one to mix tonight to make snack sticks out of ground beef.  My local grocery store had 80/20 ground beef on sale today, so I bought  a six pound package :)

 

-Sharryn

post #15 of 16
Quote:
Originally Posted by Sharryn View Post
 

driedstick:  mmm.. jalapeño?  Do you share the recipe?  I'm looking for one to mix tonight to make snack sticks out of ground beef.  My local grocery store had 80/20 ground beef on sale today, so I bought  a six pound package :)

 

-Sharryn

I got it from Mitchlitch in Spokane WA.. they have some great seasonings,,comes with cure 

 

https://www.spokanespice.com/itemdetail.php?id=1317&secid=90   this one has a little more mexi in it I really like it 

 

DS 

post #16 of 16
Thanks I'll be making some soon they look awesome!
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