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A.C Leggs meat sticks. - Page 2

post #21 of 36
Thread Starter 
Quote:
Originally Posted by DukeBurger View Post
 

Great looking sticks Adam, will have to try the Legg's seasonings. Points!

 

Thanks DB

 

 

Quote:
Originally Posted by CrankyBuzzard View Post
 

Looks like you hit this one out of the park!  I'm with Joe, the only problem I see, is there's not enough!  

 

Points for this!

 

Thanks but did you see may smoker?   It was full.

 

 

Quote:
Originally Posted by gary s View Post
 

Those look really good to me, nice job  after they dry a bit let us know on the flavor   points1.png

 

 

Gary

 

 

Thanks Gary

 

Quote:
Originally Posted by tjmitche View Post
 

Q=Views are great! Been planning on doing another batch next weekend.  Just got a new bag of #1 that's itching to get broke in.

:points:

Based on the comments above, AC Leggs must be a pretty darn good choice so I will go online and order some for the coming weekend.  

What's your source? 

 

Great job! Thx for sharing!

 

Thanks.

 

I got this off of Amazon.   Cheap too.

post #22 of 36

Them look great - Nice job Farmer

 

DS
 

post #23 of 36
Quote:
Originally Posted by c farmer View Post

Thanks everyone.

Heres how they looked this morning.





I cut into one this morning and the casing wanted to peel off, it came right off.

So I think I will peel all of them tonight and let dry in the fridge for a few days.

The meat is really moist, I would like them to dry out some.

Curious about the casing pulling right off the meat why is there that separation some but not all of the time? Is it a moisture thing, sometimes they snap others they are chewy?
post #24 of 36
Thread Starter 
Quote:
Originally Posted by murraysmokin View Post

Curious about the casing pulling right off the meat why is there that separation some but not all of the time? Is it a moisture thing, sometimes they snap others they are chewy?

I read your post while at work. At the time I didn't know the answer. So tonight I peeled the rest of them. The casings wasn't loose on the meat, so it didn't separate from the meat. But peeled right off.

My guess is that I used 80/20 beef and the fat formed a very thin layer under the casing.

I found this one 1 piece.

IMG_20160201_183119104_zpscp59t8zb.jpg

Yup, fat. I didn't have fat out thou?
But I can feel the fat on the outside of the meat. Hope a few days in the fridge will take care of the greasy feeling

Here's how clean the casings were after peeling.

IMG_20160201_183410253_zpslbsmvgqy.jpg

Anyway I have a big bowl of tasty meat sticks

IMG_20160201_183359743_zpsdo1ifb6q.jpg

Maybe someone with more knowledge than me will chime in.
post #25 of 36

Moisture, Fat, heat, temp and cool down are factors IMO.  how much moisture is left in the meat, fat content, how heat/temp is raised slowly in the smoke chamber, what temp the meat reaches and how the meat is cooled at the end of the cooking process like a water bath. The hotter and drier the conditions are the less chance of the casings peeling away.....  If I start my sticks at a higher temp and finish at a higher temp and air cool, they don't peel away....

 

My 2 cents

 

Joe

post #26 of 36
Thread Starter 
Quote:
Originally Posted by boykjo View Post

Moisture, Fat, heat, temp and cool down are factors IMO.  how much moisture is left in the meat, fat content, how heat/temp is raised slowly in the smoke chamber, what temp the meat reaches and how the meat is cooled at the end of the cooking process like a water bath. The hotter and drier the conditions are the less chance of the casings peeling away.....  If I start my sticks at a higher temp and finish at a higher temp and air cool, they don't peel away....

My 2 cents

Joe

Thanks. So I didn't really do anything wrong. It just worked out this way.
post #27 of 36
Boykjo what temp do you start at & finish at?
post #28 of 36

Before I start I form a pellicle and cold smoke for 2 hrs........Then for sticks I start at 140 smoker temp and increase by ten every hr to 180 and finish at 165 to 170. use 90/10 for minimal fat out.

post #29 of 36
I started cold smoking for about 2 hours then finishing in the oven just because the propane heat regulation is difficult sometimes, I am considering buying a electric smoker just for doing sticks & summer sausage
post #30 of 36
Quote:
Originally Posted by boykjo View Post
 

Moisture, Fat, heat, temp and cool down are factors IMO.  how much moisture is left in the meat, fat content, how heat/temp is raised slowly in the smoke chamber, what temp the meat reaches and how the meat is cooled at the end of the cooking process like a water bath. The hotter and drier the conditions are the less chance of the casings peeling away.....  If I start my sticks at a higher temp and finish at a higher temp and air cool, they don't peel away....

 

My 2 cents

 

Joe

Good points boykjo

The only other point I'll chime in on is that if, when you're stuffing them the meat into the casings, the temp of the meat in your lug begins to rise.  I've had this happen (clustered areas of fat content) toward the end of a stuffing process that was going on for over an hr. The meat that was flowing into the casing were beginning to show a slime on the outer part of the stick (inside the casing) and you could really begin to see a build up of fat in the stuffing tube.  My theory was, as the meat warmed up the fat was beginning to soften and separate from the meat as it was being stuffed into the casings.  Lesson learned was to keep the meat cold all the way thru the stuffing process.

post #31 of 36

Those Sticks look Great, Adam!!:drool---------------:points:

 

Not very nice of you to keep them hidden from me for two weeks!!!th_dunno-1[1].gif

 

Is it because you aren't too far from me?? :icon_rolleyes:

 

 

Bear

post #32 of 36
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

Those Sticks look Great, Adam!!drool.gif
points.gif

Not very nice of you to keep them hidden from me for two weeks!!!th_dunno-1%5B1%5D.gif

Is it because you aren't too far from me?? icon_rolleyes.gif


Bear

Ha, thanks Bear.

As much wind that blows east its a wonder you don't follow the smoke to my house.
post #33 of 36
Thanks for the great post, farmer! I've been wanting to do "stix" for a while. I have the collagen casings and the 1/2" tube now, but was looking for a recipe. Looks like I'm going to order some Leggs #116 and look for warmer weather (and a good weekend off. Real busy at work now.)
Nice sausasge!

Dan

points.gif
post #34 of 36

Hey Adam, Mine must have gotten lost in the male ?

 

They do look good

 

Gary

post #35 of 36
Thread Starter 
Quote:
Originally Posted by SmokeyMose View Post

Thanks for the great post, farmer! I've been wanting to do "stix" for a while. I have the collagen casings and the 1/2" tube now, but was looking for a recipe. Looks like I'm going to order some Leggs #116 and look for warmer weather (and a good weekend off. Real busy at work now.)
Nice sausasge!

Dan

points.gif

 

Thanks,   I really like this seasoning plus its easy to add other stuff like peppers.

 

 

Quote:
Originally Posted by gary s View Post
 

Hey Adam, Mine must have gotten lost in the male ?

 

They do look good

 

Gary

 

 

Thanks Gary.   I have a problem with my mailman.  

 

Anything I send out like that never makes it for some reason.

post #36 of 36

You know, come to think of it Our mail man has been putting on some weight and he smelled like snack sticks the other day

 

Gary

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