Beef/ pork snack sticks on the Smokin It #3

Discussion in 'Sausage' started by dert, May 4, 2013.

  1. dert

    dert Master of the Pit

    Doing a 60/40 blend of beef/pork snack sticks. Using a kit from Hi Mountain...this will be a 6 pound batch.

    Pork butt, ground beef (96% lean) and two points from briskest I am making into pastrami

    Using the kitchen aid mixer and grinder/ sausage stuffer
    Last edited: May 4, 2013
  2. dert

    dert Master of the Pit

  3. dert

    dert Master of the Pit

    Two things I learned:

    Don't use the fine grind when stuffing and expect it to take much longer...1.5 hours for 3 pounds.

    Also add more water as the binders start making the mix really sticky!
  4. dert

    dert Master of the Pit

    Second half done in only 30 min...

    Wrapped and chilling/ curing in my keezer
  5. reinhard

    reinhard Master of the Pit OTBS Member

    Hey there Dert!! from a fellow Minnesotan. You put in a good day there for sure. Final results before smoking lookin good. One thing that will make your life easier for you is to get yourself a verticlal stuffer when you have some extra cash.  You can get one for around 100 bucks to 125 bucks in your area for a 5 pound stuffer.  Maby you have already thought about it. Believe me a vetical stuffer for a person who loves to make sausage make's life a lot easier. Reinhard
  6. dert

    dert Master of the Pit

    I thought of a stuffer every minute I was using the kitchen aid!

    This is the 4th time I've used it in 14 years. The small tube is now cracked around the base where it seals to the grinder, so I'll probably pick up a stuffer.
  7. dert

    dert Master of the Pit

    These guys are really wet, I hung them up in the garage to dry the surface before smoking
    Last edited: May 5, 2013
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looking real good from here, Dert !!!


  9. dert

    dert Master of the Pit

    I put two links in with a pork butt I am smoking at 225 today... These went in for about 1 1/2 hours on the grate, it got to 192-196, so the texture isn't great, but tastes good!

    More to come when I do the rest...
  10. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Lookin' good so far, Dert!

  11. rexlan

    rexlan Meat Mopper

    What else ya makin with that radiator ... [​IMG]
  12. dert

    dert Master of the Pit

    Forced air hydronic for the garage!
  13. rexlan

    rexlan Meat Mopper

    LMAO .... I like the "overflow" device too ... [​IMG]
  14. Poor texture is related to your starting smoker temps and final IT temps. Dry and grainy, right?

    Start smoker at around 120F. Bump up 10F every hour. 180F max. IT needs to be about 152F.
    Last edited: May 6, 2013
  15. i saw the drying rack holder and the radiator. made me think

  16. Dert it all looks great. i agree on the temp being to high. do you have a wood boiler? i'm going to build one and looking around for ideas.

    Happy Smoken.

  17. Dert what size is the casing?

  18. dert

    dert Master of the Pit

    Not sure on the size, a little bigger than my butcher's version, hot dog or wiener sized.
  19. dert

    dert Master of the Pit

    Here they are all done...

    Here are some trimmed ends, you can see the varying degrees of doneness:

    So I smoked for about 9 hours total with apple, cherry and alder- starting at 125, working my way to 225 for an IT of 158.

    No too happy with the ones closest to the element, next time I am racking them and then can ensure they aren't touching...taste is good, the lighter ones have good texture, darker have a little tough exterior...

    Lessons learned!
    Last edited: May 6, 2013
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Those look awesome, Dert!!!!

    Yes, like Bacon, it's good to not let them touch each other.

    I like to keep my sausage smoking temps under 200.

    I'll bet those ends are gone already!!!


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