A.C Leggs meat sticks.

pc farmer · Feb 1, 2016

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

Thanks DB

CrankyBuzzard said:
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.

gary s said:
Those look really good to me, nice job after they dry a bit let us know on the flavor

Gary

Thanks Gary

tjmitche said:
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.

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.

driedstick · Feb 1, 2016

Them look great - Nice job Farmer

DS

murraysmokin · Feb 1, 2016

c farmer said:
Thanks everyone.

Heres how they looked this morning.

IMG_20160201_065033221_zpsfuzo4bzz.jpg

pc farmer

Feb 1, 2016

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?

pc farmer · Feb 1, 2016

murraysmokin said:
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.

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.

Anyway I have a big bowl of tasty meat sticks

Maybe someone with more knowledge than me will chime in.

boykjo · Feb 1, 2016

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

pc farmer · Feb 1, 2016

boykjo said:
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.

murraysmokin · Feb 1, 2016

Boykjo what temp do you start at & finish at?

boykjo · Feb 1, 2016

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.

murraysmokin · Feb 2, 2016

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

tjmitche · Feb 2, 2016

boykjo said:
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.

Bearcarver · Feb 14, 2016

Those Sticks look Great, Adam!!

---------------

Not very nice of you to keep them hidden from me for two weeks!!!

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

Bear

pc farmer · Feb 14, 2016

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

Not very nice of you to keep them hidden from me for two weeks!!!

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

Bear

Ha, thanks Bear.

As much wind that blows east its a wonder you don't follow the smoke to my house.

SmokyMose · Feb 14, 2016

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:

gary s · Feb 15, 2016

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

They do look good

Gary

pc farmer · Feb 15, 2016

SmokeyMose said:
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

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

gary s said:
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.

gary s · Feb 15, 2016

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

A.C Leggs meat sticks.

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