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Sausage Stuffer
Do you do any small diameter casing stuffing like snack sticks? How does it do? We called LEM and they specifically told us to not go larger than a 5lbs stuffer because it was to hard to crank the larger stuffers with small diameter output. -
Snack Stick - Going back to Basics
Ok. .. so I changed it up a bit today. I was makin All Beef Summer Sausage and decided to run a pound of snack stick out of it. 2 hrs at 120deg,2 hrs at 145deg with oak whiseyes barrel chips, 1 hr at 145 with no smoke and then 170 until it hit 153 IT. Water bath and hung to bloom for an hr... -
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- bryceb
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- Album: Snack Stick - Going back to Basics
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Snack Stick - Going back to Basics
So, I threw then in the oven and brought them back up to 153deg IT. The casings have a much better snap to them now. I'll need to do do the tile trick in the smoker... And probably look at a larger/better unit in the future. -
Snack Stick - Going back to Basics
The casings seem like they are smokey and tight to the meat on one side on most (a few were pretty even and good on the casings) and a the other side is pale colored and loose. With better smoke, would this correct this or is it an issue of maybe an uneven heat issue going on? -
Snack Stick - Going back to Basics
Ya.. The smoke generator is on the Christmas list. Just chips in the tray. -
Snack Stick - Going back to Basics
I took them to 154deg according to my ET-732. I brought these up to temp slower than in the past. Normally I did 100 for 2 hours, the 120 fof an hour and start smoke and smoke until somewhere in the 149 area bringing it up 10deg every hour until 154. About 7 hours This time I did the smoke... -
Snack Stick - Going back to Basics
just pulled them from the smoker and I was happy to see no fat out. They are sitting out to cool and bloom. Not quite as smokey looking as I hoped, but the smell delish:sausage: we had one little end piece we sampled and its juicy and tasty. I'll let them sit over night and wrap them in... -
Snack Stick - Going back to Basics
- bryceb
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Snack Stick - Going back to Basics
My last few snack stick batches have not turned out as well as hoped. I had a bad fat out on one and the few just not the flavor I was looking for. I'm still a novice at sticks and have had great success and some really tragic events. So, this time, I'm going for just a straight premixed kit... -
Beef Snack Sticks
Up to an IT of 152 and now they are on my high tech system to hang and bloom. I have to get up in 4 hours, so I'll leave them to bloom until then. -
Beef Snack Sticks
Just got home and put them in. Might be a long night... And it's going to be an early morning back at work:icon_eek: -
Beef Snack Sticks
Ok... Round 2 of these. This time, stuffed tighter (last time they were not full enough IMO) and 1/2 the cheese. And pictures of the before stick creation... I'll admit, I'm a bit gun shy to post before smoking. The kit Jalapeños Kraft Crumbles 5lbs 80/20 Beef All mixed up All...
