Summer Sausage and Snack Sticks -- First Time with Q View

[biemer19]

Guys,

Over the past two weekends, I ventured into Snack Sticks and Summer Sausage. 

First was snack sticks. 

I made a 12 1/2 LB batch using PS Seasonings - Willie's Orignal Snack Sticks.  I used 10 lbs Beef and 2 1/2 lbs Pork butt. 

Thanks to my Grizzly 5lb stuffer, it went pretty quick stuffing the casings.

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• biemer19
• Apr 2, 2013

I let them hang around for about an hour while my MES 30 was preheating to 100 degress (118-120 on my maverick Therm). 

Smoked them for 1.5 hours at the low tem, then increased to about 130 (145-150 on Maverick) with hickory smoke for 4 hours, then increased to 155 (160 -175 on Maverick) for about 5 hours more with smoke until IT hit 152.  I rotated the 3 racks of sticks around about every hour to try to get even heat.  It turned out that some reached 155 and some only 145.  i had to put some in the house oven to get to the right temp. 

I sure learned a lot about smoking snack sticks in my MES 30.  that batch is WAY TOO MUCH for the smoker.  I will defintely not load more than 5-6 lbs in there so it is not over crowded. 

Here is final product.  The taste was AWESOME.  I will difintely use this seasoning again.

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• biemer19
• Apr 2, 2013

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• biemer19
• Apr 2, 2013

Summer Sausage will be in 2nd post

 

[biemer19]

Summer Sausage --

I used the PS Seasoning Spicy Garlic blend.  I made one 3 lb chub after the issues with the snack sticks.  I used All Beef with this mix.  Stuffing was pretty easy after you tubing how to stuff summer sausage.  I then let it hang in the kitchen for about 2 hours while smoker preheated.

Here is it hanging. 

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• biemer19
• Apr 2, 2013

I followed the same smoking technique.  120 for 1.5 hours, 150 for 4 hours, then 165 for about 9 more hours until IT wa 154.  (couldn't wait any longer, Had to go to bed!!) Quick 5 minute water bath then hung to dry in garage overnight, and fridge in morning. 

Here is final product.  Pretty happy with taste.  texture seemed somewhat mushy or wet or something.  I am sure that was caused of my things.

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• biemer19
• Apr 2, 2013

 

[jarhead]

Great job Biemer.

Those look spot on.

I feel for ya with 12.5# of sticks.LOL. Been there done that.
 

 

[roller]

Looks real good....

 

[driedstick]

Very nice - great job

 

[smoke happens]

I used PS for some SS a few months ago, got that same mushy/wet type of product texture as well. Ok flavor, but was not very happy about texture. Looks like a great run of meat snacks, congrats!

 

[biemer19]

Thanks everyone!!  Can't wait to try again.  Maybe this weekend!!  Parents stopped by and stole half the chub.  HA!!  Guess they like it too.