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