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  1. rod g15

    Sticks are a lot of work to mix.

    My way of using the stuffer for skinless snack sticks.
  2. Sticks are a lot of work to mix.

    Sticks are a lot of work to mix.

    • rod g15
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    • Album: Sticks are a lot of work to mix.
  4. rod g15

    Sticks are a lot of work to mix.

    zimage.jpg (1,664k. jpg file)
  5. rod g15

    Sticks are a lot of work to mix.

    image.jpg (1,664k. jpg file)
  6. rod g15

    Sticks are a lot of work to mix.

    Thanks Al. Gonna make these sticks skinless, so I basically use the stuffer to extrude the meat. So no problem with getting them to go thru the stuffing tube. Do some of you guys do it that way too?
  7. rod g15

    Sticks are a lot of work to mix.

    When mixing a ten pound batch, by hand, of Nepas snack sticks the meat gets so stiff and sticky after a minute or two that it's really hard on my hands and wrists. There's a cup of water in the recipe. I added two more cups as I was mixing to make it a little easier to mix. Does that dilute the...
  8. rod g15

    Smoking skinless sticks

    Thank you sir, sounds like a good idea.
  9. rod g15

    Smoking skinless sticks

    When smoking skinless snack sticks do I perform the drying cycle as the first step in the smoker just like when doing sticks with casings? Or is it different because they are skinless? Thank you.
  10. rod g15

    Curing time

    Thanks Chef JimmyJ, do snack sticks need to be bloomed? If so, why? I've never done it before.
  11. rod g15

    Anyone cook squirrel?

    A lot of great ideas. Will be trying some! Thanks .
  12. rod g15

    Curing time

    I've read the answer to this question before on this forum, but I didn't write it down. So, you know what that means,,,I forgot! Mixed up a 12# batch of deer sticks, (Nepas recipe) using tender quick for the cure. As usual got started late. Would like to smoke them yet today. Does the batch...
  13. rod g15

    Mistake on injecting?

    Ok, out to the garbage can 128553. Darn, I actually did a good job of smoking this one! Guess I learned something today. Thanks for the help.
  14. rod g15

    Mistake on injecting?

    Another post asked, if I'm taking the meat up to 180 degrees won't that kill the nasty stuff anyway? An answer was that being in the danger zone too long creates bacteria that produce heat resistant toxins. So those toxins could hurt you. I wonder if I froze the pork butt before any is eaten if...
  15. rod g15

    Mistake on injecting?

    I injected a 5# pork butt with some fluid I mixed up on the stove. So the fluid was pretty warm when I injected it. Then it sat in the fridge for 3.5 hours. Then rubbed it and into the smoker. Since the meat wasn't intact anymore I put the temp probe in it right away and it read 55 degrees...
  16. rod g15

    Suggestions on side pork

    I butchered a hog last fall and made half of the belly into bacon. The other half I was thinking of thawing it, slicing it into strips for side pork, and repackaging it for the freezer. Do some of you guys do this? Do you season it when you slice it? Or do you season it when you fry it up? Or...
  17. rod g15

    Elk brat question

    I want to make some elk brats from a recipe I found in a magazine. One of their "optional" ingredients is pink curing salt.  There's no mention of smoking these brats, just drying them with a fan after they've sat for 24 hrs in the fridge.  What would be the purpose of the pink salt if they're...
  18. rod g15

    Moisture problems

    Thanks guys, I'll tell him.
  19. rod g15

    Moisture problems

    My buddy has a MES Gen II, I think, it has the vent on the side. He said when he is done smoking something the inside of the smoker is almost dripping with moisture. He has to clean it soon or it will mold.  He uses a water pan so I suggested not using it and to pull the chip loader out part...
  20. rod g15

    On the subject of thin blue smoke....

    Hi Tom,  Went elk hunting near Clyde Park, MT this past Nov. Had a great time. Do you live near there?
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