Beer Sticks

[BGKYSmoker]

Not hard to figure out
Honey
BBQ mix

Hamms
Beer=========HBHB
This is small 2.5 lbs so using 8oz Hamms

Fridge and stuff/smoke tomorrow.

 

[70sdiver]

looks good!

 

[HalfSmoked]

Here we are waiting the finish again. Didn't know the still made Hamm's.

Warren

 

[BGKYSmoker]

Hamms is owned by Coors now.

Decided to stuff and hang in a cold smoker all night, no heat no smoke, low is 37.

While I'm on a beer kick I might as well make another small batch.
Carefull with the #116 and too much water as the 116 has added phosphate already.

These days my wife does most of the cranking.

Guinness/116 sticks.

See ya tomorrow.

 

[BGKYSmoker]

PID Running the snoopy, starting at 130*

 

[HalfSmoked]

Looking good.

Warren

 

[BGKYSmoker]

Getting pecan smoke.

 

[Cajun Smokes]

Not hard to figure out
Honey
BBQ mix

Hamms
Beer=========HBHB
This is small 2.5 lbs so using 8oz Hamms
View attachment 682602

View attachment 682603

Fridge and stuff/smoke tomorrow.
View attachment 682604

I have to ask about this Hams Beer. Not sure I have ever seen this in South Louisiana. Certainly never had any. Anything special about this beer as far as flavor goes?

 

[BGKYSmoker]

I have to ask about this Hams Beer. Not sure I have ever seen this in South Louisiana. Certainly never had any. Anything special about this beer as far as flavor goes?

Hamms goes way back, mostly found in the mid west but since Coors bought it Hamms is lots of places, even in rural KY now.

Nothing special....I just like it.

 

[Cajun Smokes]

Hamms goes way back, mostly found in the mid west but since Coors bought it Hamms is lots of places, even in rural KY now.

Nothing special....I just like it.

All that matters is if you like it lol. Thanks

 

[Flash Burn]

I wish I had seen this before I busted onions on a batch of snack sticks I made this morning. Sheep casings suck boloney skins and my left shoulder hurts from cranking the stuffer.
The mix needed more liquid....

I'm bookmarking this one

 

[BGKYSmoker]

More AW is not always the answer.
Protein extraction is.

 

[driedstick]

Looking good Rick!!

 

[Flash Burn]

More AW is not always the answer.
Protein extraction is.

Agreed, but today's project was more a case of low fat beef and trying to squeeze the mix thru a 7/16" tube using a stuffer that's pretty old and worn out.

I'm trying to use up some older batches of meat in the freezer so I can replace it with some new stuff.

 

[BGKYSmoker]

Agreed, but today's project was more a case of low fat beef and trying to squeeze the mix thru a 7/16" tube using a stuffer that's pretty old and worn out.

I'm trying to use up some older batches of meat in the freezer so I can replace it with some new stuff.

Been there.
I use a 3/8" OD tube for the 13mm. I just let the meat rest in the stuffer at room temp for while, pushes out like....well you know thru a tin horn

 

[BGKYSmoker]

Both batches of beer sticks are done. Turn off PID, unplug the cords, shut the vents closed and these are going to hang in the smoker for few hours before the temp drops to freezing.

 

[Cajun Smokes]

Both batches of beer sticks are done. Turn off PID, unplug the cords, shut the vents closed and these are going to hang in the smoker for few hours before the temp drops to freezing.

View attachment 682735

Very nice color. Had a little cherry in there?

 

[BGKYSmoker]

Very nice color. Had a little cherry in there?

All pecan.

 

[BGKYSmoker]

Almost forgot about them in the smoker.

Inside now hanging.
Cut and vac seal tomorrow as they are heading to PA.

 

[Flash Burn]

Nice color.
Mine go in smoke today. Using pecan as well since I have a somewhat unlimited supply since hurricane idalia last September.