Snack Sticks in the PitBoss #4

[seaham358]

Great looking sticks. What did you use for flavoring? A kit or made your own.
I used to do Summer salami every fall and after seeing your sticks I got to have some.

 

[tropics]

Great looking sticks. What did you use for flavoring? A kit or made your own.
I used to do Summer salami every fall and after seeing your sticks I got to have some.

I make my own.
https://www.smokingmeatforums.com/threads/5-lbs-slim-jims.245946/
Richie

 

[driedstick]

Looking good Mr.!!!!

 

[tropics]

Looking good Mr.!!!!

Steve Thank you and I appreciate the Like
Richie

 

[pushok2018]

Beautifuls sticks! BIG LIKE!
Richie, what kind of casing did you use? Diameter?

 

[tropics]

Beautifuls sticks! BIG LIKE!
Richie, what kind of casing did you use? Diameter?

Most were done with Sheep Casing until the last strand had pin holes,the collagen were 22mm Thanks for the BIG LIKE I appreciate it
Richie

 

[MitchNC]

Hello,
I have a Pit Boss pellet grill/smoker that only goes down to 180 F. Can I still make these?

 

[jimmyinsd]

Hello,
I have a Pit Boss pellet grill/smoker that only goes down to 180 F. Can I still make these?

I have had people tell me they do sausage at all kinds of crazy high temps, but typically you dont want to exceed about 170 degree smoker temp to try and prevent what they call "fat out" which is when the fat pieces liquify and kind just run through the casing until it pools somewhere or leaks out of the casing at some point. This will leave you with a very dry crumbly sausage so i've been told. I know there are people that claim to run higher temps and think their products are good, but I have also had some pretty crappy sausage that people are damn proud of. its really up to you, I would say if you want to try it, start with a really small batch so you know if its going to work, and also have a water pan in there so that it might help with any temp spikes that would push you higher than the 180. I am sure others will have some other suggestion.

out of curiosity, have you ever tested the actual temp when you have it set at 180? maybe its not really 180 and its actually on the low side?

 

[tropics]

Hello,
I have a Pit Boss pellet grill/smoker that only goes down to 180 F. Can I still make these?

Mitch If you monitor your temp inside the grill with a good thermo probe, you can always crack the lid open a little to keep the heat down.
Richie

 

[MitchNC]

Thanks guys. That's what I was thinking...open and close the lid or crack it. I made them last year and now Jimmy's post makes sense. They tasted good but were very dry.