Amish Style Sweet Sticks

BGKYSmoker · Mar 30, 2016

Meeting a friend in Daytona next week, he wanted some sweet sticks also.

Here ya go Art.

Mixed and ready for stuffing tomorrow. This pic was taken 03/29.

OOAswstik.jpg

BGKYSmoker
Mar 30, 2016

Stuffed this morning with the help of my wife.

amsweetstik.jpg

BGKYSmoker
Mar 30, 2016

In the smoker at 130* no smoke until 150* with apple.

amsweetstik1.jpg

BGKYSmoker
Mar 30, 2016

Pulled at IT of 150. Hang to cool then ready for the brown bag, fridge, cutting, vac sealing.

amsweetstik2.jpg

BGKYSmoker
Mar 30, 2016

amsweetstik3.jpg

BGKYSmoker
Mar 30, 2016

These and other goodies are going to Daytona next week.

brud · Mar 30, 2016

Nice looking sausage.
All beef?
Did the sugar help to give it that color by caramelizing?

b-one · Mar 30, 2016

If you take requests you can be my friend!:biggrin: Nice looking sticks!

SmokinAl · Mar 31, 2016

Nice looking sticks Rick!

Do you still have that big water stuffer?

Al

BGKYSmoker · Mar 31, 2016

Brud said:
Nice looking sausage.
All beef?
Did the sugar help to give it that color by caramelizing?

All beef. 80/20

Its the brown sugar in the mix.

BGKYSmoker · Mar 31, 2016

SmokinAl said:
Nice looking sticks Rick!

Do you still have that big water stuffer?

Al

TY Al

I don't have the huge one anymore. I have my LEM 5Lb, Dakotah 9Lb and a custom made Dakotah 2.5Lb.

BGKYSmoker · Mar 31, 2016

All cut, taste tested and vac sealed ready for Daytona.

sweetst.jpg

BGKYSmoker
Mar 31, 2016

sweetst4.jpg

BGKYSmoker
Mar 31, 2016

sweetst5.jpg

BGKYSmoker
Mar 31, 2016

daveomak · Apr 1, 2016

The sticks look like they got an ice water dunk after the smoker... No wrinkles in the casings...

brud · Apr 1, 2016

man those are nice.
What was the cooking process?
Was it timed or did you use an internal
Meat reading?
The meat and fat looks like it's full of moisture.
[emoji]128077[/emoji][emoji]128077[/emoji][emoji]128175[/emoji]

BGKYSmoker · Apr 1, 2016

Brud said:
man those are nice.
What was the cooking process?
Was it timed or did you use an internal
Meat reading?
The meat and fat looks like it's full of moisture.
[emoji]128077[/emoji][emoji]128077[/emoji][emoji]128175[/emoji]

My smoking times start at 130* then bump up from there. my TSM smoker controller is digital but just temp, has no PID function but i'm working on that.

130 for 1.5 hours

140 for 2 hours (no smoke)

150 for 3 hours (smoke)

160 for 2 hours (check meat IT) might have a stall here around 130 ish IT

165 for 2 hours (re apply smoke) IT of meat should be around 140)

170 until meat IT is around 150-151 pull, dunk in just cold tap water for a few seconds pull and hang, they will IT at 152 by themselves.

TRY NOT TO EXCEED A SMOKER TEMP OF 170 or you can risk the fat-out.

I dont probe any of my sausage, probing can cause fat cavitation at the probe end and give false readings. I do use a thermapen inserted from the top down to check meat IT.

brud · Apr 1, 2016

How about a recipe?
I'm thinking I'll try a batch

BGKYSmoker · Apr 1, 2016

Brud said:
How about a recipe?
I'm thinking I'll try a batch

This is a pre mix i buy in bulk from amish country. All i add is cure 1, honey if i want sweeter and 1/2 cup cold water.

brud · Apr 1, 2016

Anyway I could get a mail order from them?

BGKYSmoker · Apr 2, 2016

Brud said:
Anyway I could get a mail order from them?

I am not sure if they mail order, i have a business license so i get it like you would from the restaurant depot.

However if you have seen owens bbq seasoning they have a sweet stick mix, just add brown sugar or honey.

grabber · Apr 2, 2016

Are those collagen casings. When I make mine, the casing separates from the meat.

SmokyMose · Apr 2, 2016

Grabber said:
Are those collagen casings. When I make mine, the casing separates from the meat.

I've made stix twice(not this recipe) and with the first batch the casings peeled off (not a problem, really) and the second batch the skins stuck. Same recipe, same procedure, except the meat in the second batch had more moisture in it or something. I had liquid oozing out around the horn. Maybe the casing needs that moisture to stick? They tasted the same so I didn't worry about it. One of those sausage mysteries that keep it interesting!

brud · Apr 2, 2016

I use sheep casings because the cellulose type are fine until the refrigeration shrinks the stuffing and the cellulose casing doesn't. Then they look like a saggy mess.
That's just my experience,
Sorry I meant collagen and not cellulose.
I have nt yet used cellulose.

SmokyMose · Apr 2, 2016

I've heard sheep casings are tricky to work with. Is that really true? About what mm do they run?

brud · Apr 2, 2016

I don't know what the fuss is about other than needing good eyesight to thread I don't see a problem with them.
27mm if remember corectky

SmokyMose · Apr 2, 2016

Brud said:
I don't know what the fuss is about other than needing good eyesight to thread I don't see a problem with them.
27mm if remember corectky

Thanks. I'm thinking about trying some and was wondering about what to order.

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