Formed Bacon Snack Sticks

Discussion in 'Sausage' started by woodcutter, Jan 20, 2015.

  1. woodcutter

    woodcutter Master of the Pit OTBS Member

    Last winter, I started using a Formed Bacon kit and stuffing it into 4" casings as a sandwich/lunch meat. It really worked out well so this year I stuffed sheep casings for snack sticks. I had a 50lb kit left from last year in the freezer. I used straight pork butt which looked to be about 80/20 fat. I smoked them for 10 hours with apple pellets. I started the smoker at 100 and slowly brought the stick IT to 152. My smoker stayed about 20-30 degrees higher than the stick temp for the whole smoke. The result is I really like them. They rival Kabanosy IMHO (that's how much I like these).




    I bought a case of pork butts at Sam's Club for $1.49 lb. When I go there I BS with the meat manager about sausage and always ask for the biggest case they have. The cases normally run from 60-75 lbs. The manager said "your gonna like this case". It was 88 lbs, After making this 50lbs of Formed Bacon, I still had 32 lbs left so the rest of the meat was made into Kabanosy that will be smoked today.

    Thanks for looking!
     
    welshrarebit likes this.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great. 

    Where do you buy that seasoning?

    I want to try it.
     
  3. Todd

    That is a lot of good looking sausage.

    Happy smoken.

    David
     
  4. woodcutter

    woodcutter Master of the Pit OTBS Member

    I ordered a bunch of kits from Curley's Sausage Kitchen last spring and had them in the freezer until now. I didn't know I could Formed Bacon from Mossy Mo at http://owensbbq.com/sausage-seasonings-jerky-mixes.html

    I'm going to get the next kits from Marty, Summer Sausage and Formed Bacon. Most of the sausage I make is from scratch but SS and Formed Bacon are pretty good kits.
     
  5. woodcutter

    woodcutter Master of the Pit OTBS Member

    Thanks David. Happy smoken to you too!
     
  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Todd Nice job on the sausage.
     
  7. woodcutter

    woodcutter Master of the Pit OTBS Member

    Thank you Richie!
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Look tasty Todd! Nice smoke! Another thing to add to my sausage stuffing list of things to do!
     
  9. welshrarebit

    welshrarebit Master of the Pit

    You guys are killing me with all these awesome sausage threads!!!!

    Looks great!
     
  10. twoalpha

    twoalpha Smoking Fanatic

    Giving me more ideals. Thanks
     
  11. mneeley490

    mneeley490 Master of the Pit OTBS Member

    I was in Cabela's the other day, and I could have sworn I saw a jerky/sausage seasoning kit for ground & formed bacon. Would probably work for snack sticks on a much smaller scale if you don't want to do 50 lbs.
     
  12. woodcutter

    woodcutter Master of the Pit OTBS Member



    All ready for family distribution and the freezer. I'm patiently watching my Maverick again tonight with Kabanosy in the smoker.
     
    Last edited: Jan 20, 2015
  13. woodcutter

    woodcutter Master of the Pit OTBS Member

    Thanks Case!
    Thanks!
    This was the first time I tried this in sticks, I'm happy with them.
    I looked on Cabela's site and couldn't find it. Please let me know if you come across it again.
     
  14. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Yeah, I didn't see it on their website either, but I'm pretty sure I saw it in the store. Guess I'll have to take another trip up there.
     
  15. stayhot

    stayhot Smoking Fanatic

    I've made a ton of the ground meat bacon but these sticks are very intriguing to me. One thing I was curious about is did you add anything to the mix other than the pre-mixed seasoning from Curleys? I have a bunch of the seasoning because I use it all the time to make bacon. Any info would be appreciated.
     
  16. woodcutter

    woodcutter Master of the Pit OTBS Member

    I don't remember for sure but I think I just used the kit only for the sticks. I did add some powdered milk to the kit when I stuffed it into 4" lunch meat casings.
     
  17. Do you have a drawing to make those wood folding racks? Good looking meat bacon :)
     
  18. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Oh yeah

    Them look good.

    Nice going.
     
  19. Mouth is watering right now :yahoo:. Great looking sausage. Did you shower them in cold water at the end of the smoke process?
     
  20. woodcutter

    woodcutter Master of the Pit OTBS Member

    I don't have any drawings or plans. The upright pieces are 28" and all the cross pieces are the same size as the dowels I use in my smoker so I can dry and then carry each full dowel to the smoker.
    Thank you sir!
    I did run cold water over these.
     

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