Cajun Sweet Heat Goose/Pork Snack Sticks

[HalfSmoked]

Thanks for the like indaswamp it is appreciated.

Warren

 

[Smokin' in AZ]

You are the sausage/stick king Inda!

Man do they look good.

BIG LIKE!

John

 

[indaswamp]

You are the sausage/stick king Inda!

Man do they look good.

BIG LIKE!

John

Thanks John. I had some really good mentors. I've been making my own smoke sausages for over 20 years now. Haven't made sticks in a long time until my friend in Kansas requested I make some. They have come a long way with the quality of collagen casings since then! More sticks on deck tomorrow....stay tuned...

 

[indaswamp]

So, these sticks are not fermented, thus higher pH than the last batch I made. They are drying slower. Last night I had to flip all the sticks because they were drying unevenly, the top drying more than the bottom. Tonight I weighed my tagged stick and it has reached 42% weight loss and the bottoms are now drying nicely. I moved the sticks to a cool room to finish drying to 45% to free my chamber up for sausage saturday. Today I made Bourbon and Black Pepper snack sticks. I think this batch will be the best ones yet.