Search results for query: snack sticks

Jalapeno and the Bloody Mary are both very good

Thanks for the heads up on that one. I've been wanting to get some collagen casings to try making snack sticks. Do you have any experience with their collagen casings? The only thing I've ever ordered from them was hi temp cheese and that was years ago. Thanks!

I'm going to have to give a big "HELL YEA" on the first time snack sticks... My only suggestion would be to ditch the expensive, nasty tasting (IMO) high temp cheese and just go with a good hard cheese cubed up...

...on what you want it can range from zero equipment to make fresh sausages using already ground beef and or sausage. I have made a lot of snack sticks using ground meat and using a jerky cannon you can soke them or dehydrate them If you want to get into other types of sausages then a grinder...

Welcome Jordan, go Ross Little Giants, purple people eaters! Grew up in Fremont now live in Perrysburg. Lots of great folks on hear.

As suggested, going all pork will be the ticket on saving money and it will taste great! If you do want to mix you can basically go any ratio you want depending on if you want more beefy flavor or not. 50/50 is great and I've even mixed 80/20 where the 20% was strickly pork fat and it is...

Will that stuffer handle snack sticks without getting under too much stress?

Thank you much 👍

Now that I've been getting a few batches of Italian, summer sausage and chourico, I've been wanting to explore some sticks. I have 19mm smoke collage casings from waltons. Using about 20ishlbs of meat still have to weigh. Part of this meat will be from a wild hog with no fat, lean pork...

No problem. I’ve been stuffing 16mm sticks with the small horn that came with it zero issue other than casing role won’t all fit on the horn but the stuffing is no problem

I use @BGKYSmoker's snack stick recipe. I tried a bunch, but they all seemed to miss the mark. His was bang on.

I just had an idea. I posted in another thread that I have issues with keeping my snack stick casings snappy. I love them after the cook and for a few days after but once I cryovac them they get soft and chewy and peel away from the meat. When they come out from the cook the casings are full...

...that thread so you can just put in how many pounds of meat you have and it automatically adjusts the spices to fit your project. Link: Snack Sticks - AC Legg 116 base with modifications I use this same process if I'm cold smoking or DEHYDRATING IN MY LEM 10 TRAY DEHYDRATOR. The original...

Thanks. Yes, I try that next time. Will it still hold its form?

I'm thinking/hoping you meant tsp and not Tbsp Yes... Straightforward... Doing 58 lbs now by myself... Thinking that's pretty good practice... Thanks for replying y'all...

So I told a few friends I was going to be making pork snack sticks this wknd... One told me he had some venison he broiught down with him from Michigan... Asked if I wanted it to make some sticks with it... We would split the finished product... After cleaning it up (actually was already...

...equipment to force sausage through those really small diameter tubes. I have seen photos where people have broken their plunger plate in half forcing dryer mix too fast. I always add extra 'juice' when making snack sticks for that very reason. This is especially true with those 10mm tubes!!!

Hard to believe nobody else I've watched / read has mentioned this, but I 1/2 figured that out on my own, just wasn't confident enough to stop earlier... Yea, the 11 hr ones were ruined. Some were edible, but only a hungry person was gonna eat em. Sad part is, you can't even give those away...

...sausage links into the "cold smoke" box on my RecTeq which sits at about 155° on low. Loaded the now empty MES with a batch of spicy snack sticks (50/50 pork/beef, sheep casings) to dry for an hour. After an hour, I loaded in my OnlyFire pellet maze for smoke, and bumped the MES temp to...

In a small smoker like MES. Don’t forget to rotate those sticks around, don’t just set and forget. Big smokers you get away with not messing with them. Stop watching YouTube and start searching the archives here and/or ask questions in new forum posts. We will and can get you dialed in. Also...