Honey BBQ Sticks

[BGKYSmoker]

Good ol Owens HBBQ Stick mix.
This is for 5 pounds. 3lb 88/12 gb and 2 lb fresh ground pork.

I think I remember how this is done

Going to mix in 4tsp ECA by hand tomorrow before stuffing/smoking.

Now in the fridge for tomorrow.

 

[SmokinEdge]

That’s going to be guud

 

[smokerjim]

Looking good so far

 

[Brokenhandle]

I'm in for the win as well! Pretty sure you haven't forgotten how.

Ryan

 

[BGKYSmoker]

When we lived in Amish country PA, They called these Amish sweet sticks. So keeping that way I decided to nix the ECA.

Did a hand mix this morning before stuffing.

Dont know about you but if you have the LEM 5lb stuffer I can only get a tad over 4.5lb in mine.

Put this back in fridge until you get lower in canister.

Now all stuffed. Had to use up the 19mm smoked collagen.
Now let em sit while I get snoopy ready.

My thermocouple temp prob I hook to the TSM OEM probe (not working)

PID going.

Sticks starting at 130*

The LEM tube cleaner works good. Way better that the bristle brushes and more sanitary.

Glad I kept all my tools with me during all the moves. Wish I knew where my recipe binder went, have feeling it got hijacked from by someone when I had bbq's

 

[02ebz06]

Those look great!!!
I have a 5# manual stuffer, but a 20# electric is on the list of things to convince SWMBO I need.

Was the stuffing easy or difficult with the small nozzle ?
I have never used the small one, yet.

 

[SmokinEdge]

Nice work there Rick. I have the LEM 5# also, if I recall correctly, 5# mince fills the tub right to the brim which is not workable so I now do everything in Kg (2.2#) so 2Kg is 4.4# and fits in one batch. Plus working with Kg makes figuring salt and cure a cinch because 1Kg is 1000g so figuring percentage is straight forward. It’s only about a half a pound less than 5# but makes my life much easier.

 

[BGKYSmoker]

Nice work there Rick. I have the LEM 5# also, if I recall correctly, 5# mince fills the tub right to the brim which is not workable so I now do everything in Kg (2.2#) so 2Kg is 4.4# and fits in one batch. Plus working with Kg makes figuring salt and cure a cinch because 1Kg is 1000g so figuring percentage is straight forward. It’s only about a half a pound less than 5# but makes my life much easier.

Thanks

Reading all that hurt my gray matter

 

[BGKYSmoker]

IT at 148*
PID set temp at 168*
Getting close to taking out, Nuther hour.

 

[SmokinEdge]

The master at work. Those are looking good.

 

[BGKYSmoker]

Going to go get some Chinese grub.

Been long day so these need to cool more then brown bag and fridge..
My wife is like, those better not drip on the dryer....Naaaaaa...EH

 

[Brokenhandle]

Looks like you and snoopy came through again! Looks good as always!

Ryan

 

[indaswamp]

Awesome! You've been cranking out some good stuff lately Rick. Good to see you back in action, and I hope the shoulder is doing good......

 

[Buckeyedude]

Very nice! Looks tasty!

 

[BGKYSmoker]

Thanks y'all

Gotta do another MRI in 6 months to see how it's going. Doc said they may have to replace shoulder bones. Big motor LEM might get some work finally.

 

[BGKYSmoker]

Cut to length, taste...great.

Vac seal.