Search results for query: snack sticks

...dark all over now. Starting to get that BBQ smell on the porch again, even when not smoking anything. Yum........ I want to try some snack sticks at a low temp soon. It is supposed to be able to do it with a small fire (double wall, 2" insulation, and reverse flow). That will be an...

Congratulations, this sticks look amazing!!! You are going to be a stick making machine and if anything goes wrong with the unit, you now where to look and how to easily fix it. Welcome to the PID club! :D

Guys I’m going to be making some snack sticks and some more summer sausage. I haven’t used any binders yet. From what I have been reading they make things juicier and helps bind with the cases. My summer sausage I don’t use casings as I prefer it better without.

Wow what a week it's been. Still recovering and dealing with this. Wife did a good job finishing up. The pepperoni and cheese sticks are the first snack stick ive truly liked. Delicious. Kielbasa and summer sausage good as usual. Also did 10lbs or brown sugar maple and 10lbs of country sausage...

The cheapest ground beef I could find. The price of meat there is no way I am grinding up a roast of any kind to turn into snack sticks. I have seen the reason why beef prices are so high but the price of beef is highway robbery these days. Walmart ground beef is the cheapest and for sticks it...

Not to highjack this topic. Lots of good info here on something I have been thinking about. My LEM jerky canon can with a snack stick tip. I assume that needs casing? Never made snack sticks but when I opened the box and saw the tip I was like - I like snack sticks.

Found this site kind of by accident. Was making some snack sticks and looking for advice on easier way to hand crank my enterprise stuffer. This site popped up and a forum of how a guy removed handle and put a socket on the square end of gear and used longer 1/2 inch drive ratchet. Wowza it was...

Time for some beef snack sticks. Mixed up 5 pounds of GB with some LEM seasoning and cure. In the fridge now, will stuff tomorrow Using collagen casings. Won't have time to smoke them, will just cook in the oven. Pics to follow.

I don’t like the taste of bs in my ground meat. Pretty much anything whole muscle I don’t mind it. As for the water bath on sticks, I don’t. I air cool them only. The water bath helps stop or lessen the wrinkles but I like wrinkles so I air dry. On larger diameter sausage it is good to water...

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Hmm... Wellington, that's a possibility. BTW, I've actually done the Bourguignon using some end pieces of tenderloin that I had left over after trimming up a whole tenderloin and cutting into proper sized filets. It turned out surprisingly good. The browning step for the meat does the heavy...

...but sorta like putting strip steak into soup, doesn't work. I'm afraid I just ground up the cut for that last night so I can make snack sticks today. 2# chuck roast... Paid an arm and a leg for it too... I saw this while working in the kitchen last night. But even this seems like a lot of...

...with dextrose to ferment the sticks? Hang in the attic? In winter-maybe....all depends on the temperature and relative humidity. Snack sticks are thin and dry super fast, so you can get away with 65-70% humidity. But the temp. should never rise above 60*F. This is for Salmonella and...

Good call. That's been my dilemma as well. I cut my last batch with some pork butt to dilute my cost a little.

...an Inkbird PID and different burner and use the mailbox mod for smoke. The only issue I am having is the when hanging summer sausage or snack sticks the bottom (closer to burner) is cooking faster than the top. I tried a fan to even out temps but on the first run my summer sausage came out...

Recipe is only for reference. Meat was raw, used the mix I had for snack sticks which was raw. Not many peppers so no reason to mix more meat just for that.

Well, what's the odds? I had to go across the street to the hardware store and took some sticks to share and get feedback. When I walk in, who do I see but good friend and retired former owner the local meat market. This is the guy who's to blame for my snack stick addiction. Years ago, I made...

Relax and don’t over think this. Sausage is easy and sticks are easier because they are small diameter. All you want to do is cook them to final temp with smoke in the process. The drying is a separate step.

The gun is snack stick beast! Works WAAAY better than a stuffer. No you don't have to use casing can run naked. This is kabanosy. My dog loved all my smoked stuff but was absolutely BAT S*** for these for some reason. :emoji_laughing:

Ive used a jerky cannon for naked snack sticks several times. I ran all beef in those. But I think next time I will use casings and stuffer (which Ive done those also) and do a 70/30 beef-pork mix.