Wife wanted to do a summer sausage, cheese and snack tray for Christmas. I was out of sticks so figured I’d kill two birds with one stone. For the SS, I went with two types...Owens Jalapeño SS and Owens Reg SS. Added hi-temp cheddar to the Jap mix and hi-temp ghost pepper to the regular. Also added ECA and NFDM to both. Wanted a cracker-sized stick so chose 1.5” x 12” clear fibrous casings. For the snack sticks I used Owens Original stick mix. Added ECA and NFDM but no cheese. You might think I like Owens mixes...Yep, they’re good and I’m lazy. Stuffed the stick mix into 17mm mahogany collagens. All done using 80/20 GB.
5 lbs Jalapeño Cheddar mixed
5lbs Ghost Pepper Cheese mix
Soaking Casings
Stuffer Ready
Hanging out while I stuff sticks
Sticks stuffed
Into the Smokinator. SS into upper unit, Sticks in lower.
Bloom for a while
Had to sample before I put in 24 hr quarantine in the fridge
Programmed PID to heat 120 for 1 hr, then 130 for 2 hrs (added hickory smoke in AMPNS), eventually stepping up to 170 until IT of 156. All turned out very good. Texture was perfect. I like the tang that the ECA gives it. I made some sticks a few weeks ago without ECA and I didn’t care much for them, but wife loved them. Personal preference guess. The regular SS with the Ghost Pepper cheese was much hotter than the Jap/Cheddar. Not butt-burning hot but it let you know it was there. Note that I only used the dried jalapeño that came in the mix with the Jap/Cheddar. I didn’t add any additional peppers. Sticks have a good tangy taste. From my experience, theses flavors with get much better after a few days in the fridge. Then I’ll vacuum pack and take it o the in-laws for Santa Claus appetizers. Thanks for looking and Merry Christmas.
5 lbs Jalapeño Cheddar mixed
5lbs Ghost Pepper Cheese mix
Soaking Casings
Stuffer Ready
Hanging out while I stuff sticks
Sticks stuffed
Into the Smokinator. SS into upper unit, Sticks in lower.
Bloom for a while
Had to sample before I put in 24 hr quarantine in the fridge
Programmed PID to heat 120 for 1 hr, then 130 for 2 hrs (added hickory smoke in AMPNS), eventually stepping up to 170 until IT of 156. All turned out very good. Texture was perfect. I like the tang that the ECA gives it. I made some sticks a few weeks ago without ECA and I didn’t care much for them, but wife loved them. Personal preference guess. The regular SS with the Ghost Pepper cheese was much hotter than the Jap/Cheddar. Not butt-burning hot but it let you know it was there. Note that I only used the dried jalapeño that came in the mix with the Jap/Cheddar. I didn’t add any additional peppers. Sticks have a good tangy taste. From my experience, theses flavors with get much better after a few days in the fridge. Then I’ll vacuum pack and take it o the in-laws for Santa Claus appetizers. Thanks for looking and Merry Christmas.
