Snack sticks on the Smokin-It #3

Discussion in 'Sausage' started by dert, Jun 16, 2015.

  1. dert

    dert Master of the Pit

    Picked up some seasonings and casings from spokane spice and they were delivered today...









     
  2. dert

    dert Master of the Pit

    Stopped at the restaurant depot and got the following:



     
  3. dert

    dert Master of the Pit

    Made a 5# batch if the pepperoni and a 10# batch of the pepper sticks. Used 18mm clear collagen casings, and 75/25% ground beef (80/20) and home ground pork butt.

    Ground the pork (slightly frozen) and mixed the pre ground beef with the mix and cure from Spokane Spice into three five pound batches:









    Into the cooler overnight:

     
  4. dert

    dert Master of the Pit

    By the way those full size sheet pans were $5.29 each! Also picked up some more pork bellies for bacon...
     
    Last edited: Jun 17, 2015
    crazymoon likes this.
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That all looks awesome ! Thumbs Up
     
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Looking good........................[​IMG]

    Joe
     
  7. twoalpha

    twoalpha Smoking Fanatic

    Waiting for the finish. Nice so far.

    Larry
     
  8. reinhard

    reinhard Master of the Pit OTBS Member

    Hey there fellow Minnesotan!!! You are doing a great job, and I'll be waiting for the finish like the rest.  I've got to head over to the Resturant Depot.  Not that far from Andover.  Those are some good prices on those items.  Reinhard
     
  9. dert

    dert Master of the Pit

    It only 10 minutes for me...I'm in Golden Valley...probably closer and faster than a run to Costco.
     
  10. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Dert, nice job and it all is looking good ![​IMG]
     
  11. dert

    dert Master of the Pit

    Drying...they were a little (visibly) moist on the surface...



    One hour or so.
     
  12. dert

    dert Master of the Pit

    Loaded all up on 5 racks on the SI#3, 15#...not much room left over:





     
    Last edited: Jun 17, 2015
  13. dert

    dert Master of the Pit

    Set it to 100*F for about an hour to "de-water"...added my jerky fan to help dry:

     
  14. dert

    dert Master of the Pit

    Filled the AMPS with some hickory and apple pellets from Costco...

     
    Last edited: Jun 19, 2015
  15. dert

    dert Master of the Pit




     
    Last edited: Jun 17, 2015
  16. dert

    dert Master of the Pit

     
    Last edited: Jun 17, 2015
  17. dert

    dert Master of the Pit

    Started cold smoking at 8:15:



     
    Last edited: Jun 17, 2015
  18. dert

    dert Master of the Pit



    Both probes are in the heating chamber.

    I'll add one or two to the meat in a while.
     
  19. dert

    dert Master of the Pit

    Started the element at 9:30, no wood just the AMPS, set to 125*F



    Chamber temp is 112ish and the air blowing out is 75.
     
    Last edited: Jun 17, 2015
  20. dert

    dert Master of the Pit

    Fan and AMPS working great:



    No chips on the SI.
     

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