New snack stick flavors

[radioguy]

Made up 25 lb. beef sticks this morn. Trying Waltons bloody Mary, gigawatt hot, teriyaki mixes....love the gigawatt on the test fry. Now to smoke it, dry over the next few days. I can only hang about 5 pounds in the electric. I'll post a few pics when I cook it. This is my second 25# batch ...getting much easier.

RG

 

[JC in GB]

Looking good...

JC

 

[johnnyb54]

Looking forward to a review of the Walton’s gigawatt. I just bought that with their High Temp Ghost Pepper cheese to make snack sticks.

 

[chopsaw]

Looks good . Get your system down gets easier and more fun too .

 

[BrianGSDTexoma]

Nice. OK I finally gonna have to order some their seasonings. If using ground beef for jerky do you think would use same amount per pound?

 

[Winterrider]

BrianGSDTexoma .
One example. Conversion chart available also

Bloody Mary Jerky Seasoning - Walton's

Make your own Bloody Mary Jerky to use as a garnish when you are drinking a Bloody Mary! The flavor is also good enough to make jerky for any occasion.

www.waltonsinc.com

 

[BrianGSDTexoma]

BrianGSDTexoma .
One example. Conversion chart available also

Bloody Mary Jerky Seasoning - Walton's

Make your own Bloody Mary Jerky to use as a garnish when you are drinking a Bloody Mary! The flavor is also good enough to make jerky for any occasion.

www.waltonsinc.com

Cool. I working on order now.

 

[BrianGSDTexoma]

Trying Waltons bloody Mary, gigawatt hot, teriyaki mixes

Thanks for the insperation. Got the Bloody and teriyaki and couple shakers. They don't waste any time. Order shipped all ready.

 

[radioguy]

I've been working on smoking / cooking this batch over the past few days. I can only smoke 5 pounds in my little electric. Giga Watt Hot is very good!! Just the right amount of heat. It was so good we decided to mix 1/2 Giga with 1/2 bloody mary, this turned out pretty good also. The Bloody Mary mix is good. The teriyaki was a bit disappointing, its good but not what I expected.
Last was Owens BBQ, this one is a family favorite.

I smoke cook these in my mailbox modified / PID controlled electric over five hours. 1 hour 125F no smoke, next hour add smoke 135F, next hour 145F, next 155, last 165F. I then put them in brown paper bag and into the refrigerator to rest and finish drying. I let them dry for a few days more, then vac pac and freeze. I did make note of weight loss during smoke/cook and it averaged about 25%. I did add about a cup of water to each 5lb batch to aid in spice mixing and stuffing. I really thing that helped a lot during the stuffing. I used 19mm collagen / mahogany casings.

RG