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Smoked Hungarians and Snack sticks


Joined Jan 9, 2017
Hey Everyone!
I finally got my MES 130B broken in! 2 weeks ago I seasoned it following the instructions I found here on this site. Then this past weekend I made my first 2 batches of sausage and some snack sticks.

Recipes are for 5 lb batches...

For the snack sticks I used Greg's Spicy Snack Stick Recipe:
5 pounds of 80/20 ground beef
1 tsp. Insta Cure #1
3 Tbls. Salt
1-1/2 tsp. Black pepper
1-1/2 tsp. Red Pepper (McCormick Chipotle)
1-1/2 tsp. Garlic salt
2 tsp. Accent
2 tsp. Sugar
1 tsp. Cayenne pepper (add more for additional heat)
1/2 tsp. Paprika
2 tsp. Crushed red pepper (I ran thru spice mill just a little to break up seeds)
2 tsp. Hot sauce (I used Texas Pete Hotter Hot Sauce)
1/2 cup Water (mix hot sauce into water with sugar and salt)
1 Tbls. Encapsulated citric acid (optional) - I did not use in this batch

For the Hungarians
5 lbs Coarse ground pork shoulder butt w/ fat
1 tsp. Insta Cure #1
24g Salt
3.45g Fresh Ground Pepper
2-3 Fresh minced garlic cloves
5.75g Sweet Paprika
2.2g Red Cayenne

Stuffed and ready for the smoker...

stuffed hungarians.jpg

Stuffed snack sticks.jpg

I smoked both with a combination of Hickory, Maple, and Cherry pellets in the AMNPS 5x8.
I was surprised because the AMNPS doesn't fit in the bottom left hand side like other posters said it would. I had to rest it on top of the wood chip tray. Seemed to work ok. See pic below.
Hungarians in smoker.jpg

After about 8-9 hours of heat here is the final product...
finished Hungarians.jpg

Finished snack sticks.jpg

They both turned out great for my first time smoking snack sticks and sausage. I can't wait to make more batches!

Thanks for looking!

- coolkayaker
Last edited:


Master of the Pit
SMF Premier Member
Joined Oct 12, 2017
Your sausage and snack sticks look great! Like.


Master of the Pit
OTBS Member
★ Lifetime Premier ★
Joined Sep 29, 2018
They do look excellent. Yep either foil or a cut tin over your tray. Grease or moisture drips will easily smoother your pellet or dust


Legendary Pitmaster
OTBS Member
★ Lifetime Premier ★
Joined Jun 20, 2013
Great job on the sausage and sticks. They really look good. POINT.
Be careful setting your AMNPS on the wood chip tray--thats right over the heating element. You could end up burning a full tray of pellets in a real short time. I added a mailbox mod to my MES 30 even though it has a rack designed to hold the tray. The mod is real easy on a MES. You just run the piping in through the chip loader hole. Work real good for cold smoking too.


Smoking Guru
OTBS Member
SMF Premier Member
Joined Aug 24, 2014
CK, Nice looking sausage and sticks!!!!! like


SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
Joined Sep 12, 2009
Those Sausages & Sticks Look Perfect !!

That's only in a Generation #1 that the AMNPS fits on the rods to the left of the Chip burner.
The Smoker you have I found the best place to put it is to put the bottom Rack in & put the AMNPS all the way on the right end of that bottom rack. Then you can pull the Chip dumper out about 3" to let air flow in, and keep your top vent open 100%. You might want to rotate that Chip Dumper 180° too.

Like Gary said, "You could run into trouble setting your AMNPS too close to the Heating element."

Last edited:


Thread starter
Joined Jan 9, 2017
Wow! Thanks for all the kind words! I will def use Bearcarver's advice and throw the AMNPS on the bottom rack. Might do the mailbox mod in the future though! Thanks guys!


Smoking Fanatic
Joined Nov 27, 2013
Those really do look great!

I'm curious, do you hang the snack sticks, or lay them on the racks? I've tried hanging, but they cook so much faster on the bottom end. I know someone is doing something smarter than me.


Thread starter
Joined Jan 9, 2017
I hang them on s hooks from the top rack. I tried to keep them to the left side furthest from the heat element. My heat/smoke schedule was:

125 degrees - 60 min (dry out casings)
140 degrees - 60 min (apply smoke)
155 degrees - 120 min (apply smoke)
170 degrees - (4-5 hrs) until Internal Temp (IT) reaches 154 degrees
Ice bath for 10-15 minutes
Lay out in room temp for 60 minutes
Pack and refrigerate.

*Apply smoke after one hour of warm up
2-3 hours of smoke between 140 and 155 degrees.


Thread starter
Joined Jan 9, 2017
I've had a few requests to post the spice mixes I used so I will do that tomorrow. I can't believe I made the carousel! Have a good night!


Smoking Fanatic
Joined Mar 21, 2010
They both look great. Question...No cure in the Hungarians? Seems like a long smoke without it.



Master of the Pit
OTBS Member
Joined Mar 4, 2011
Wow! Those finished pictures look amazing! great color, sure wish I could try a bite!

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