Well, been a while since I did any snack sticks and thought I better restock for Muzzle loader Elk season,, Which starts on Dec. 21 in my neck of the woods.
Asked the guys what they wanted this yr and so here we go.
This is all 80/20 beef
The players - Mango Habanero, Garlic Parmesan and Bacon formed beef in summer sausage
All had the cure already in it so off to the mixing and stuffing,,, these were stuffed into 21MM Collegen casings
FYI - 35lbs of stuffing with a 5lbs stuffer and by yourself is work but can be done,,, Kids were gone and Wife was out shopping so what a better time to spend a day in the shop with a wood fire going, and listening to classic rock on the radio.
Below,,, I could not believe the chunks of Mango in this,,, just glad it was not chunks of Habanero
Below is 10lbs of the bacon formed summer sausage,,,
After sitting in the fridge overnight getting happy I hang them in the shop while I get the smokers up and going
Into the smokers at 130 for 2 hrs NO Smoke and bump 10* each hour till smoker gets to 170 and yank at 152*IT.
The sticks took on some great color
All of it turned out really good I smoked them with Amazen Corn cob pellets, Sticks were done in about 6hrs and the summer sausage took about 8-9hrs,
Oh,,,,, and here will be home for Muzzle loader camp
View off the front porch
Enjoy,,,
And yes my smokers were happy happy happy this weekend
DS
Asked the guys what they wanted this yr and so here we go.
This is all 80/20 beef
The players - Mango Habanero, Garlic Parmesan and Bacon formed beef in summer sausage
All had the cure already in it so off to the mixing and stuffing,,, these were stuffed into 21MM Collegen casings
FYI - 35lbs of stuffing with a 5lbs stuffer and by yourself is work but can be done,,, Kids were gone and Wife was out shopping so what a better time to spend a day in the shop with a wood fire going, and listening to classic rock on the radio.
Below,,, I could not believe the chunks of Mango in this,,, just glad it was not chunks of Habanero
Below is 10lbs of the bacon formed summer sausage,,,
After sitting in the fridge overnight getting happy I hang them in the shop while I get the smokers up and going
Into the smokers at 130 for 2 hrs NO Smoke and bump 10* each hour till smoker gets to 170 and yank at 152*IT.
The sticks took on some great color
All of it turned out really good I smoked them with Amazen Corn cob pellets, Sticks were done in about 6hrs and the summer sausage took about 8-9hrs,
Oh,,,,, and here will be home for Muzzle loader camp
View off the front porch
Enjoy,,,
And yes my smokers were happy happy happy this weekend
DS