or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Sausage Maker hot sticks ??
New Posts  All Forums:Forum Nav:

Sausage Maker hot sticks ??

post #1 of 4
Thread Starter 
Im making hot sticks for the first time this weekend. I got my seasonings from the Sausage maker, and colligen casings (19mm). I will be making 5 lbs to start, I broke down the recipe for ther 5 lbs and will use 1 tsp of instacure #1. My question is...Have any of you ever tried these hot sticks...Are they good? How long do you think it will take in the smokehouse?

Thank You
post #2 of 4

the hot stix are good you should add a teaspoon of cayanne to the recipe just to kick it up a bit it takes me 6-8 hours to do a batch of stix it depends on your temps you are smoking them at
post #3 of 4
My last batch was TSM's original mix. A little on the plain side and could benefit from some jazzing up. I plan on teriyakifying my next batch. It's a good place to start though. Be sure to let us know how they work out.
post #4 of 4
PDT_Armataz_01_36.gif I used some really good digital scales when measuring my vension snack sticks. It seemed that I only had to use a very small amount of the pink cure. I froze some jalapeno's in a ziplock bag before grinding them later and mixing with the meat and seasonings. I also made some with about 1 1/2 lbs of high temperature cheese added to each 15 lbs of meat. We used 50 % vension, gnd and 50 % boneless picnic shoulder plus seasonings. We smoked to about 174 deg internal temp. Hope this helps. Happy Smoke Rings from Sedalia, MO.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Sausage Maker hot sticks ??