- Mar 13, 2023
- 139
- 380
Always wanted to try and make them. Never got into it. Been using my stick burner since 2017 and have yet. Guy from some in to work and it sparked a fire under my butt. He’s really into
Among them too and hands them out at work. Anyway. It’s Sunday and I plan on doing my first time making them next Sunday. When will be a good time to grind the meat and make it into sticks? I’m planing on doing pork and chicken like he did. He did 20 percent chicken. Also he said he likes to cook the. First couple hours or until the casing is dry then add smoke. That’s what a snack stick packaged kit said too when I was at Cabela’s today. Is that the right way to do it or can I put smoke right to it?? I did spend a pretty penny on the grinder. Was planning on getting one for 230$ the professional series one but wasn’t in stock so first get the commercial one. Was going to get the 1/2 up for 400 but decided to get the 1 hp one for 150$ more. The tunnel to the auger was way bigger and obviously a lot more power. Plan on buying hi temp cheese, adding jalapeño and dried cherry.
Among them too and hands them out at work. Anyway. It’s Sunday and I plan on doing my first time making them next Sunday. When will be a good time to grind the meat and make it into sticks? I’m planing on doing pork and chicken like he did. He did 20 percent chicken. Also he said he likes to cook the. First couple hours or until the casing is dry then add smoke. That’s what a snack stick packaged kit said too when I was at Cabela’s today. Is that the right way to do it or can I put smoke right to it?? I did spend a pretty penny on the grinder. Was planning on getting one for 230$ the professional series one but wasn’t in stock so first get the commercial one. Was going to get the 1/2 up for 400 but decided to get the 1 hp one for 150$ more. The tunnel to the auger was way bigger and obviously a lot more power. Plan on buying hi temp cheese, adding jalapeño and dried cherry.