Gone but not forgotten. RIP
- Jan 6, 2011
GARY’S VERY FIRST SNACK STICKS
I have wanted to make snack sticks for a while, and after seeing all the Fantastic looking snack sticks that have recently been posted, that did it. I ordered 21mm Collagen casings and........ well here it is
The Store had 80/20 ground Angus chuck on sale so I bought two
3 pounders. I was undecided on which recipe to use and since I had also ordered AC Legg’s snack stick seasoning I made half and half. The other was Bear’s recipe kicked up a little with more red pepper flakes and cayenne pepper.
I was amazed at how much better these are than that store bought stuff. I’m hooked now, can’t wait to make the next batch.
8:00 AM – Stuffed casings
8:30 AM – Hung on back of chairs for an hour, and fired up my smoker
9:30 AM – Hung snack sticks in my smoker 100° for an hour
10:30 AM – Added a split of pecan and bumped temp to 125°
11:30 AM – Bumped temp to 140°
12:30 PM – Bumped temp to 150°
1:30 PM – Bumped temp to 160°
2:30 PM – Bumped temp to 170°
3:30 PM – Bumped temp to 190°
4:30 PM – Internal Temp was 164° - 170°
Removed from smoker and hung between t chairs outside to cool.
6:30 PM – Cut snack stick into pieces, stacked on wire racks and into fridge for a couple of days.
Spices ready to go
AC Legg's Seasoning
Both batches mixed and rested in the fridge overnight Ready for stuffing
I added a little over a half a cup of water to each batch
Collagen casinging on, stuffer loaded
You can probably tell this is my first time "A little Overstuffed"
Bear's with the strings all drying a bit
Everybody on the smoker
100º for the first hour
Bumped to 125º for another hour then increased temp 10º every hour till 190º
Out of the smoker and cooling down
All cut up, on the racks and in the fridge for a couple of days
Flash washed out my end shot
Bagged and back in the fridge (Sent have with my two grandson's )
That's it Thank's for looking