Smoked Franks & Spicy Snack Sticks

Discussion in 'Sausage' started by couger78, Aug 22, 2011.

  1. couger78

    couger78 Smoking Fanatic

    Such a beautiful summer day out, I decided to make a batch of beef & pork franks and some snack sticks.

    I used two mixes from AC Legg. I had used their snack sticks mix before with good results. This time I wanted to add a little heat so I added two tsp of cayenne, two teaspoons of hot smoked paprika, and a tablespoon of hot chili flakes. This was for a five-pound batch.

    I used 10 pounds of fine-ground (3mm plate) beef & pork (70% beef/30% pork) for both recipes. 21mm collagen cases for the sticks & 22mm natural sheep casings for the franks.

    Got everything stuffed & hung in the smoker. Using apple wood pellets for smoke.

    Figured I'd throw in about a dozen fresh jalapenos (chipotles) for later use.

    All hung & ready to go:


    No smoke for the first hour; just 120° heat to dry the links a bit. Then smoke.

    Two hours in and the links are getting some good color.


    After a bit over 2 hours, I pulled the franks & plunged them into a hot water bath (175°).


    The initial IT of the franks was 132° so I was curious to see how long they'd need to poach before hitting the mark.


    Less than 12 minutes later, I got my answer as the alarm went off so it was time to pull the franks from the bath.


    Cooling on racks by a large fan:


    Left to bloom for a while so I can keep an eye on the sticks still in the smoker.


    The sticks took a bit longer (no poaching) so I increased the temp from 160° to 180° over the course of the next hour & a half.

    Pulled & blooming along side the franks:



    The smoked jalapenos smell great. I'll keep these for another recipe.


    Tasting the franks: My boys have already eaten four of them. I'm very happy with both the texture & flavor of the franks.

    Light bit of smokiness that really works well with the seasoning.


    After a night in the fridge, I sliced up some of the sticks for 'easy access'. Not as HOT as anticipated, but I added heat cautiously this time.


    Overall, a very satisfying experience. I'm always happy when the results are well received by my taste-testers.


  2. nepas

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

    Looks great

    I like the smiley face  [​IMG]
  3. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    They all look fantastic!!

    So why do snack sticks shrink and wieners don't?

  4. bratrules

    bratrules Smoking Fanatic

    nice work
  5. nepas

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

    Cuz he put the wieners in hot water to plump the casings and bring to temp and let the sticks cool at room temp.
  6. couger78

    couger78 Smoking Fanatic

    Thx, Todd— I'm going to take a semi-educated guess and say that the smaller the diameter the tubed meat, the greater the likelihood of shrinkage ([​IMG]) is to occur. In this case, the sticks had a longer smoke time—prolonged dry-heat exposure—and the franks were poached. If I had kept the franks in the smoker until the IT had been achieved, there no doubt would have been more moisture loss > shrinkage. If I wished to 'plump up' the sticks. a dunk or short bath in hot water can remove some of the wrinkles.

  7. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member


  8. roller

    roller Smoking Guru SMF Premier Member

    They look just great !
  9. meateater

    meateater Smoking Guru SMF Premier Member

    You sausage guys are killing me, I need to jump on the wagon. [​IMG][​IMG]
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    They both look great!
  11. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks amzing yummy
  12. venture

    venture Smoking Guru OTBS Member

    Super job, Cougar!

    Did you get that texture with a single grind thru the 3 mm plate?

    Good luck and good smoking.
  13. couger78

    couger78 Smoking Fanatic


    Initial grind of both beef & pork thru 4.5mm; mixed the two meats and then 2X through the 3mm plate. Added the ingredients next.

    Sure a WHOLE lot easier and faster than the emulsifying process—with which I've had truly 'mixed' results. [​IMG]

    Last edited: Aug 23, 2011
  14. venture

    venture Smoking Guru OTBS Member

    That sounds more like I was thinking.  I really like the texture you got on that.

    Good luck and good smoking.
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    That all looks fantastic, Kevin!!!!

    Nice Job!!

  16. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Boy they look excellent Kevin. Great color and the texture on that sliced view is perfect.

    Nice job brother!  [​IMG]
  17. michael ark

    michael ark Master of the Pit

    [​IMG]I missed this.
  18. maybe a difference in the binders?

    did you put a binder in the sticks cougar?

    or maybe it's the emulsification.

    I cold bath everything I take out of the smoker and my sticks always seem to have a bit of wrinkle to them
  19. couger78

    couger78 Smoking Fanatic

    No binders. Just the mix & the meat & the cure. I fine-ground the pork (3.0mm plate) which gave a nice smooth texture without the hassle of emulsifying.

    It's been a while since I made these....August? [​IMG]

    Last edited: Dec 28, 2011
  20. jno51

    jno51 Smoking Fanatic

    they look great. looks like yoou did a awesome job. I can see why the kids eat em up.[​IMG]

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