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Snack Sticks, Summer Sausage, and Pepperoni

mkriet

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It's been a busy day around here. Tried out a few different recipes that I got from the helpful gentleman on this forum.

I did two different five pound batches of snack sticks. One was Willies Hot links recipe, and the other was a milder recipe provided by Nepas.

I also have 15 lbs of summer sausage curing in the fridge for tomorrow, and 10 lbs of pepperonI as well. The smokehouse is getting a workout this weekend. I also have a 15 lb turkey smoking in my WSM. It's been a smoky day around here.

Here are a few pics of the snack sticks so far. They should be done in another hour or two, and I'll add more pics later this weekend.



 
Last edited:

klutzyspuds

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Looking good.  I have 20 pounds of sticks just about done myself.

Nice looking setup, too.

Mark
 

tropics

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Very nice setup Sticks are looking good

Richie
 

pc farmer

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Nice smokehouse.     Looking forward to more pics.
 

SWFLsmkr1

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Nice smokehouse you built there, good sticks hanging.
 

mkriet

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Nice smokehouse you built there, good sticks hanging.
Thank you sir. I know if it's good by you it must be good. The sticks turned out good.

I like it hot, so the Willies Hot sticks might be my go to, but I do like the flavor of the recipe you gave me.
 

SmokinAl

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Great looking sausage & great looking smokehouse!

Al
 

driedstick

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Nice smoker and some nice looking sticks,,, I like the Hot link recipe also 

A full smoker is a happy smoker - happy happy happy 

DS
 

mkriet

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Thanks guys.  Here are some finished pictures from packaging this morning.  



Here is part two of this post. I started up the smokehouse at about 8 this morning, and put on about 15 lbs of summer sausage, and 10 lbs of pepperoni. Meat was a combination of venison, pork, and beef.  The summer sausage was a kit from LEM, and the pepperoni was another recipe I found on here.  There is one snack stick in there that was some leftover pepperoni meat, so I decided to put it into a snack stick since I ran out of casings. 

 

mkriet

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And here is the finished product.  I'm very happy with how everything turned out.  I'm also happy with how my smokehouse worked, as this was it's first big workout.   I have a propane burner from a turkey cooker for my heat source, and the AMNPS Tube for smoke.  I plan on getting the AMNPS tray, as I don't get enough smoke out of my tube as far as for the length of smoke I'm looking for.  The burner worked great though.  I have a metal broiler pan as a heat deflector over the burner, which is working okay for now.  I bought a cast iron skillet that I plan to put over the burner in the future.  As far as temperature control, the thing did great.  I was able to control the temp within +/- 5 degrees, and the summer sausage took about 10 hours, so I thought that was pretty good for temperature control.

Here are the pictures of the finished product for the summer sausage and pepperoni. 


Summer Sausage with High Temp Hot Pepper Cheese


Pepperoni 

 

dirtsailor2003

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If you are planning on sticking with propane as your heat source you are going to want to stick with the tube, unless you plan on piping the smoke into the smoke chamber. Propane eats up a bunch of oxygen and wont allow the maze style smoker to burn properly. That is why Todd came out with the tubes, for use in low oxygen environments. Which tube are you using? I have all of them and I get the longest smoke time using the 18" tube. The expando tube is nice, but it smolders faster than the others.
 

mkriet

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Really? The website says tested up to 275, I'm not smoking near that hot. And I figured with the amount of space in the smokehouse, and the ventilation, I would be okay. I haven't taken the smokehouse over 180 degrees yet. Do you still think that would be an issue?

The smoke tube I have is only the 6 inch. I thought when I got it that it was the expandable, but I must've ordered the wrong one
 

mkriet

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If you are planning on sticking with propane as your heat source you are going to want to stick with the tube, unless you plan on piping the smoke into the smoke chamber. Propane eats up a bunch of oxygen and wont allow the maze style smoker to burn properly. That is why Todd came out with the tubes, for use in low oxygen environments. Which tube are you using? I have all of them and I get the longest smoke time using the 18" tube. The expando tube is nice, but it smolders faster than the others.
Really? The website says tested up to 275, I'm not smoking near that hot.   And I figured with the amount of space in the smokehouse,  and the ventilation, I would be okay. I haven't taken the smokehouse over 180 degrees yet.   Do you still think that would be an issue? 

The smoke tube I have is only the 6 inch.   I thought when I got it that it was the expandable,  but I must've ordered the wrong one.
 

dirtsailor2003

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Yes the smoker was tested to 275°, but there is no mention of smoker type. Originally Todd designed that smoker for electric smokers. People who tried it in gas smokers couldn't keep it smoldering.

 Everyone that uses the AMNPS, here with the gas smokers have added on side boxes or gone with the mailbox mod to pipe smoke into the pit. The tubes were designed for working in propane smokers. Todd recommends the tubes for propane smokers.

I'm sure you could try the AMNPS in your smoker. It might work, but it might not. There are numerous threads located here where modifications were made to get the AMNPS to work in smokers that were not electric.

I get 8-12 hours of smoke from the 18" tube when smoking jerky and sausages. I get 6 or so hours out of it when cooking at temps between 265-285. Above 285 the pellets ignite and no longer smolder.
 

mkriet

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Yes the smoker was tested to 275°, but there is no mention of smoker type. Originally Todd designed that smoker for electric smokers. People who tried it in gas smokers couldn't keep it smoldering.

 Everyone that uses the AMNPS, here with the gas smokers have added on side boxes or gone with the mailbox mod to pipe smoke into the pit. The tubes were designed for working in propane smokers. Todd recommends the tubes for propane smokers.

I'm sure you could try the AMNPS in your smoker. It might work, but it might not. There are numerous threads located here where modifications were made to get the AMNPS to work in smokers that were not electric.

I get 8-12 hours of smoke from the 18" tube when smoking jerky and sausages. I get 6 or so hours out of it when cooking at temps between 265-285. Above 285 the pellets ignite and no longer smolder.
I got ya. Well Im expecting the tray for Christmas lol. I may have to go out and buy a mailbox to put on the smokehouse. No biggie, it might add a nice touch to the smokehouse anyways haha

Thanks for the heads up. I didn't realize that was the case. I'll try it in the smokehouse first, if that doesn't work I'll make the mod
 

mkriet

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Smokehouse and sausage look awesome!
Thank you sir. This was my first big batch of summer sausage and snack sticks. I think I'm hooked now. I'm ready to do it again. Hoping to get a deer this weekend so I don't have to buy meat. :-)
 

disco

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Great house and sausages!

Disco
 

disco

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Great house and sausages!

Disco
 

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