Snack sticks w/Qview
- Thread starter lnmnmarty
- Start date
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I really need to get set up to make sausage! Those look fantastic, I love the long sticks! There used to be a butcher here that sold 3' and 4' long sticks! Was always fun going with dad to get a stick that was taller than I was!
diggingdogfarm
Master of the Pit
IT 117?About 5 hours in. Smoke done. IT 117. Took on some good color from the cherry.
You did take them to atleast 149-152?
couger78
Smoking Fanatic
GotchaI should probably edit that. It literally meant smoke done. Not cooking done.
They look good.
smokinhusker
Legendary Pitmaster
You can buy casings by the (caddy) at Dupey Equipment, Globe Casings and a few others. WARNING: They stuff loads of sticks
smokinhusker
Legendary Pitmaster
Really cant remember but each strand is coiled (pressed) at 50' lengths. Each caddy depending on size mm will stuff diff lbs of meat. I gone thru 4 caddys of these casings now. caddy cost is like $211.00Thanks, Here is where I get the casings.
They do online ordering. The price seems to be fair. Nepas is probably getting a better price, but I would have to partner up with someone to use that many. How many in that case, Nepas? These come 2 in a pack and there are 12 packs. Should last all year.
By the way, I should thank everyone here for sharing all their experience. I got a meat grinder and a sausage book for Xmas last year, and it has turned into.......well you guys know the rest of the story.
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johnnie walker
Smoking Fanatic
Those sticks look great! How does the cherry taste on the sticks? I use hickory for most of my sticks, that's why I'm asking. Might have to try cherry sometime.
I like the clean up crew too.
I like the clean up crew too.
jbssmokedmeats
Smoke Blower
Cherry tastes good. I used oak as well. 50/50. I have used hickory a lot, in fact i have tried many different woods and to be honest I cant really tell the dif after a few days.I like a lot of smoke.
http://www.smokingmeatforums.com/t/103777/spicy-stick-recipe
Edit: I don't use ECA. I don't like the tang.
I follow that recipe almost exactly. I add granulated garlic and onion. And cheese of course.
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