Bloody Mary Snack Sticks w/ bloody ol' pics

[exromenyer]

Thanks everyone they turned out OK can anyone see what is MISSING???????

It starts with a "W" and is in a bowl ?????? Im such a ding ding some times in too much of a rush and forgot

bm6.jpg

• driedstick
• Dec 8, 2012
• 1

Maybe this will help here they are done

bm7.jpg

• driedstick
• Dec 8, 2012

cut up

bm8done.jpg

• driedstick
• Dec 8, 2012

casings were a little dry but texture was good

bloody Mary taste ??????? will wait agian after 1hr try agian and put in brown paper bag and give them a try

tomorrow before  I vac seal them

Thanks agian everyone for looking

Maybe I should have a bloody mary myself now ????? and forget about my mistake

Good Morning driedstick!

Question for you.... What kind of casings are you using as I see the one end or maybe both ends are tied?  If both tied, it's just a butcher twine making sure when you hang them nothing falls out I suppose?  Also, what are you suspending them from?  I have an MES 40 and am looking to do snack sticks in the next few weeks and want to try a different seasoning (not bloody mary though) but wanted to be sure I have the right tools for the job.... Looks like a wooden dowl ?   Also I see you just took your temp probe and slide it through one of the links right ?

Also those look absolutely AWESOME so I'm curious what is your method to your maddness ?

115* for 1 hr ? then up to what until you reach your  IT of 140* ?   I've read like 130* for 1 hr no smoke then 150* with smoke for 2-3 hrs then 160* until it reaches IT 140* so that is why I ask.....

This is my first attempt using the MES 40 for snack sticks and I want to do it right as using the ole fashion smoker was a challenge keeping low temps.. Any guidance you can offer, I surely would appreicate it and recommendations.

Thank you for any help you can provide.....

Tony (exromenyer)

 

[driedstick]

Good Morning driedstick!

Question for you.... What kind of casings are you using Mahogany collagen casings 21mm

as I see the one end or maybe both ends are tied? Both are tied do not want to see sausage on bottom of smoker you can pinch ends together

 If both tied, it's just a butcher twine making sure when you hang them nothing falls out I suppose?  Yes butcher twine

Also, what are you suspending them from? Hardwood wooden dowels you can get at home depot or almost any hardware store.

  I have an MES 40 and am looking to do snack sticks in the next few weeks and want to try a different seasoning (not bloody mary though) but wanted to be sure I have the right tools for the job.... Looks like a wooden dowl ?   Also I see you just took your temp probe and slide it through one of the links right ? Yes, try to check middle, and both sides just to make sure evan heat in smoker.

Also those look absolutely AWESOME so I'm curious what is your method to your maddness ?

115* for 1 hr ? then up to what until you reach your  IT of 140* ?   I've read like 130* for 1 hr no smoke then 150* with smoke for 2-3 hrs then 160* until it reaches IT 140* so that is why I ask.....

after stuffing let sit at room temp for about 1hr

start smoker,

put in pre heated smoker at 115 for about 1hr or so or until sticks become a litte tacky DAMPERS WIDE OPEN

            no smoke.

2nd hr bring up 10* and add smoke and raise temp each hr till you get your smoker to 170* (after adding smoke you can damper down a little if you want) 

do not bring temp up past 170 if possible, and wait till the internal temp is 148 - 149* bring out to room temp and let bloom they will get to 152* on their own let sit for a hr or so before putting in brown paper bag and putting in fridge for 24hrs or so, then vac pac if possible

12 1/2lbs is a lot of snack sticks

enjoy - hope this helps

PS This is the way I do it but if you read there are alot of different ways some do the 130 for 3hrs then up for anouther 3hrs and mine is a very old insulated fridge so holds temps very well. you wll have to work with yours just to see how it does.

This is my first attempt using the MES 40 for snack sticks and I want to do it right as using the ole fashion smoker was a challenge keeping low temps.. Any guidance you can offer, I surely would appreicate it and recommendations. From the reading I have read about the mes you may want to buy yourself the amps they work great, I have both the maze and tube, if you look at the lower left corner in my shots you will see it just make sure you have a good flame for 10min before bloweing out and putting into smoker. There are some mods on the MES but I am not sure what they are. Use the search bar up top.

Thank you for any help you can provide.....

Tony (exromenyer)

Welcome Tony remember we love  pics and questions. good luck and happy smoking.

 

[exromenyer]

 

Great information... printing it out so I have a reference.  I think with the MES it holds a decent temperature if your not opening and closing it... I will take the Maverick ET-732 and the MES probe (which is crap by the way) and put them in the sticks to see where we are at....... I do have an AMNPS from Todd with four different pellets so I'll do the pitmaster blend..... Should be good... Hope to do some here over Christmas Break...

Thanks,

Tony

 

[driedstick]

Good luck Tony and remember the pics just to let you know if I smoke on weekends I try to do two batches 1 sat and one sun usually takes about 8hrs or so to get them to temp

There are alot of 5lb recipes out ther also you may want to start with till you "get her down pat".

Steve

 

[exromenyer]

Good luck Tony and remember the pics just to let you know if I smoke on weekends I try to do two batches 1 sat and one sun usually takes about 8hrs or so to get them to temp

There are alot of 5lb recipes out ther also you may want to start with till you "get her down pat".

Steve

I think I have located a few 5lb / 6lb recipes.  I'm going to finish up a Hi Country Original Snack Stick box I got a few months back... Once that is done, I'm really interested in finding some other recipes.  I used a very simplistic recipe from here for Venison Summer Sausage and that is a great taste but I want something a little different so we will see......  One last clarification, after the first hour do you just use the AMNPS for smoke the remaining time and begin to close the vent / damper a little.  It appears that those AMNPS which I have put of such a great deal of smoke that guys tend to keep the vent wide open all the time.. At least I did when smoking the pork butts.....

I always post pics..... otherwise it never happened !!!!!               

Thanks Steve,

Tony

 

[driedstick]

amps vent open - with my fridge I can get away with dampering it down some sorry about that - good luck

 

[shannon127]

They look great

 

[toby bryant]

Those look great! I love me some snack sticks. I use the original blend by Hi-Mountain and doctor it up a little. Although I also love me some bloody marys may have to to give that blend a try. Thanks for sharing! 

 

[scooterbluz]

Good job, are those callogen casings on the sticks. I have not been able to find any casings smaller than the 19mm. callogen. I would really like a natural casing instead. I never use a water pan when drying. Only when smoking something I want to keep moist. Like chicken or turkey or ribs and such..

 

[scooterbluz]

My bad.... I should have read more... I just saw the mahogany callogen casings.... sorry.

 

[stjoeguy1122]

I have made these several times but never changed the temp settings. I set mine at 190.
Does it make that big of a difference??
I do mine in my MES 30, I add the water pan of hot water when IT is around 120-125. Still has a bit of a snap but doesn't look so prune'ish.
What does the brown paper bag do??

Thanks for share your info

 

[driedstick]

Brown paper bag just seems to help them dry out a little on outside but not inside, just not to direct air in fridge, you don't have to do it thou. Just IMO (lots of people dont) And I have never taken my temp to 190 I would think that would be too hot and fat would start to render I have always went to 170 and just waited.  

 

[therealfrosty]

very nice, cant wait to make some of my own.

-Frosty-