Amish Style Sweet Sticks

Discussion in 'Sausage' started by nepas, Mar 30, 2016.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Meeting a friend in Daytona next week, he wanted some sweet sticks also.

    Here ya go Art.

    Mixed and ready for stuffing tomorrow. This pic was taken 03/29.


    Stuffed this morning with the help of my wife.


    In the smoker at 130* no smoke until 150* with apple.


    Pulled at IT of 150. Hang to cool then ready for the brown bag, fridge, cutting, vac sealing.



    These and other goodies are going to Daytona next week.
     
    gary s likes this.
  2. brud

    brud Meat Mopper

    Nice looking sausage.
    All beef?
    Did the sugar help to give it that color by caramelizing?
     
  3. b-one

    b-one Smoking Guru OTBS Member

    If you take requests you can be my friend!:biggrin: Nice looking sticks!
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice looking sticks Rick!

    Do you still have that big water stuffer?

    Al
     
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    All beef. 80/20

    Its the brown sugar in the mix.
     
  6. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    TY Al

    I don't have the huge one anymore. I have my LEM 5Lb, Dakotah 9Lb and a custom made Dakotah 2.5Lb.
     
  7. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    All cut, taste tested and vac sealed ready for Daytona.



     
    willy2763 likes this.
  8. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    The sticks look like they got an ice water dunk after the smoker...    No wrinkles in the casings...
     
  9. brud

    brud Meat Mopper

    man those are nice.
    What was the cooking process?
    Was it timed or did you use an internal
    Meat reading?
    The meat and fat looks like it's full of moisture.
    👍👍💯
     
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    My smoking times start at 130* then bump up from there. my TSM smoker controller is digital but just temp, has no PID function but i'm working on that.

    130 for 1.5 hours

    140 for 2 hours (no smoke)

    150 for 3 hours (smoke)

    160 for 2 hours (check meat IT) might have a stall here around 130 ish IT

    165 for 2 hours (re apply smoke) IT of meat should be around 140)

    170 until meat IT is around 150-151 pull, dunk in just cold tap water for a few seconds pull and hang, they will IT at 152 by themselves.

    TRY NOT TO EXCEED A SMOKER TEMP OF 170 or you can risk the fat-out.

    I dont probe any of my sausage, probing can cause fat cavitation at the probe end and give false readings. I do use a thermapen inserted from the top down to check meat IT.
     
  11. brud

    brud Meat Mopper

    How about a recipe?
    I'm thinking I'll try a batch
     
  12. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    This is a pre mix i buy in bulk from amish country. All i add is cure 1, honey if i want sweeter and 1/2 cup cold water.
     
  13. brud

    brud Meat Mopper

    Anyway I could get a mail order from them?
     
  14. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I am not sure if they mail order, i have a business license so i get it like you would from the restaurant depot.

    However if you have seen owens bbq seasoning they have a sweet stick mix, just add brown sugar or honey.
     
  15. grabber

    grabber Smoke Blower

    Are those collagen casings.  When I make mine, the casing separates from the meat. 
     
  16. smokeymose

    smokeymose Master of the Pit

    I've made stix twice(not this recipe) and with the first batch the casings peeled off (not a problem, really) and the second batch the skins stuck. Same recipe, same procedure, except the meat in the second batch had more moisture in it or something. I had liquid oozing out around the horn. Maybe the casing needs that moisture to stick? They tasted the same so I didn't worry about it. One of those sausage mysteries that keep it interesting!
     
  17. brud

    brud Meat Mopper

    I use sheep casings because the cellulose type are fine until the refrigeration shrinks the stuffing and the cellulose casing doesn't. Then they look like a saggy mess.
    That's just my experience,
    Sorry I meant collagen and not cellulose.
    I have nt yet used cellulose.
     
    Last edited: Apr 6, 2016
  18. smokeymose

    smokeymose Master of the Pit

    I've heard sheep casings are tricky to work with. Is that really true? About what mm do they run?
     
  19. brud

    brud Meat Mopper

    I don't know what the fuss is about other than needing good eyesight to thread I don't see a problem with them.
    27mm if remember corectky
     
  20. smokeymose

    smokeymose Master of the Pit

    Thanks. I'm thinking about trying some and was wondering about what to order.
     

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