Beef / Sausge Sticks

[oregon smoker]

Good Day To All,

I am in a bit of a pickle if you will and I know many of you would have this answer so Thank You in advance for your input.

I have to make a lot of sticks and I have my recipes scaled down to the 5-10lb volume.   would you have any advice on an average of how many sticks using 16mm (5/8") mahogany caseings  cut 12" - 18" can be made from 5lb, 10lb of meat, whatever amounts you will typically grind and stuff would be very helpful.

have a great day at the smoker,

Tom

 

[boykjo]

Around 2.2 oz per ft

Joe

 

[oregon smoker]

 
Around 2.2 oz per ft

Joe

Thank you Joe for the information. my current casings are very long are you twisting them or tying them off?

thank you for your time,

TOM

 

[boykjo]

no need to twist or tie.... just pinch the ends. the meat will stay put

sticks.jpeg

• boykjo
• Jul 18, 2015

 

[JckDanls 07]

:yeahthat:



I do the same way Joe does... just pinch an inch or more on the ends....

Katie's Venison Snack Sticks 001.JPG

• JckDanls 07
• Dec 27, 2013

South FL. Gathering 2013 066.JPG

• JckDanls 07
• Nov 12, 2013

 

[oregon smoker]

 
no need to twist or tie.... just pinch the ends. the meat will stay put

sticks.jpeg

• boykjo
• Jul 18, 2015

Thanks for the input, looks like a nice unit for hanging!!

Tom

 

[oregon smoker]

I do the same way Joe does... just pinch an inch or more on the ends....

Katie's Venison Snack Sticks 001.JPG

• JckDanls 07
• Dec 27, 2013

South FL. Gathering 2013 066.JPG

• JckDanls 07
• Nov 12, 2013

thank you what is your set up if willing to share?

Tom

 

[JckDanls 07]

just a pipe burner and the pellet tube smoker ... I have a 1/8" steel plate that sets on top of the burner holder that diffuses the heat....

New Pics 005.JPG

• JckDanls 07
• Oct 6, 2013

Misc 028.JPG

• JckDanls 07
• May 3, 2013

Misc 006.JPG

• JckDanls 07
• Apr 27, 2013

 

[van holton]

Looks great

 

[oregon smoker]

just a pipe burner and the pellet tube smoker ... I have a 1/8" steel plate that sets on top of the burner holder that diffuses the heat....

New Pics 005.JPG

• JckDanls 07
• Oct 6, 2013

Misc 028.JPG

• JckDanls 07
• May 3, 2013

Misc 006.JPG

• JckDanls 07
• Apr 27, 2013

Keith,

that is quite the set up but I was asking about the smoke house you were hanging the sticks in. is that just for hanging or is it the smoke house as well? looks very clean

Tom

 

[mummel]

Oh man I just saw this.  I want to make some of these.  Wow looks great.  Are these cured and hung to dry, like salami?

 

[BGKYSmoker]

Thanks now y'all are making me want to make some sticks now.

Nice smoker Kieth

 

[boykjo]

The sticks have cure and are smoked to an internal temp of 160