Author Topic: Summer Sausage and Snack Stix (Read 7626 times)

dogtuk · « **on:** January 28, 2013, 02:15:22 PM »

Hello Everyone
I did up 20 pounds of snack stix and 25 pounds of cracked pepper and garlic summer sausage with chedder cheese over the weekend it all turned out pretty good
I did 25 pounds of summer sausage using pre mixed seasoning from Hi Mtn Jerky I did a 25 pound batch of cracked pepper and garlic with cheddar cheese I used a 70/30 mix of Elk/Porkbutt smoked using hickory
I also did a 10 pound batch of snack stix using a pre mixed seasoning from PS Seasonings I did a batch of the TexMex snack stix I used a 70-30 mix of Elk/Porkbutt and smoked with hickory
I also did a ten pound batch of Willies snack stix Its a premix from PS Seasoning

h20hunter · « **Reply #1 on:** January 28, 2013, 02:17:28 PM »

Looks great. Nicely done.

sirmissalot · « **Reply #2 on:** January 28, 2013, 02:27:52 PM »

Dogtuk, that stuff looks great. Do you dunk the snack sticks in icy water after you take them out of the smoke?

h20hunter · « **Reply #3 on:** January 28, 2013, 02:32:10 PM »

What does the dunking do?

sirmissalot · « **Reply #4 on:** January 28, 2013, 02:35:34 PM »

I read that dunking is what helps it firm up and look shriveled like that. I don't know though

dogtuk · « **Reply #5 on:** January 28, 2013, 02:37:11 PM »

Quote from: sirmissalot on January 28, 2013, 02:27:52 PM

Dogtuk, that stuff looks great. Do you dunk the snack sticks in icy water after you take them out of the smoke?

I do not give the Snack stix a cold water bath just remove from the smoker and set out for a couple hours to cool down

dogtuk · « **Reply #6 on:** January 28, 2013, 02:40:19 PM »

Dunking them in ice water stops the cooking process and it keeps the casings tight on the sausages I do this with the larger diameter sausages Summer and polish sausages all get a cold water bath snack stix do not

h20hunter · « **Reply #7 on:** January 28, 2013, 02:47:03 PM »

Ah...I see. Thanks.

Kc_Kracker · « **Reply #8 on:** January 28, 2013, 05:29:33 PM »

Huey, you never cease to amaze me now knock it off i have some smoked oysters waiting for something to put them on!!

Blacklab · « **Reply #9 on:** January 28, 2013, 07:55:28 PM »

Looks great

HUNTINCOUPLE · « **Reply #10 on:** January 28, 2013, 08:08:00 PM »

That summer sausage looks real good!!!!!

Bshiftbc · « **Reply #11 on:** January 28, 2013, 08:13:35 PM »

That summer sausage with cheese looks super good! That is my next venture. Brand new to the sausage making scene, but the first batch came out awesome!
Haven't done the snack stix yet, but my wife bought me a "kit" to try. How is the degree of difficulty vs the summer sausage?

billythekidrock · « **Reply #12 on:** January 28, 2013, 08:15:30 PM »

Sweet meat DT.

dogtuk · « **Reply #13 on:** January 28, 2013, 08:17:28 PM »

Depends on your stuffer if your stuffing with a grinder it will be a PIA using a verticle stuffer is the way to go with stix

billythekidrock · « **Reply #14 on:** January 28, 2013, 08:20:46 PM »

If you have the high speed auger for the grinder it makes snack sticks a breeze. Otherwise you get nothing but mush.

Bshiftbc · « **Reply #15 on:** January 28, 2013, 08:20:55 PM »

I got a Cabelas 1 HP grinder for Christmas. Why is it a pain? I have all the different size stuffing tubes?

Bshiftbc · « **Reply #16 on:** January 28, 2013, 08:22:08 PM »

And the high speed auger...

Smossy · « **Reply #17 on:** January 28, 2013, 08:25:03 PM »

mm did somebody say sausage

Smossy · « **Reply #18 on:** January 28, 2013, 08:26:45 PM »

My girlfriend says, How much? $$$$ lol

Scottystyle · « **Reply #19 on:** January 29, 2013, 07:42:12 PM »

Looks amazing! What cheese do you use?

Mossy · « **Reply #20 on:** January 29, 2013, 11:19:58 PM »

Looks great Huey, as always

Mossy · « **Reply #21 on:** January 29, 2013, 11:27:25 PM »

Quote from: Bshiftbc on January 28, 2013, 08:20:55 PM

I got a Cabelas 1 HP grinder for Christmas. Why is it a pain? I have all the different size stuffing tubes?

I have a cabelas commercial grinder. It just is.......Even with the high speed auger, it will turn your snack sticks into mush. Your crushed red pepper and hi temp cheese will be unevenly distributed if not left left behind. If you add your seasoning and cure to the cubed meat and grind it directly into the casing then you might have a better time.

Smokepole · « **Reply #22 on:** January 29, 2013, 11:28:43 PM »

I'm supposed to be hanging at the biggest loser contest. What am I doing here. Dang!

Camo Queen · « **Reply #23 on:** January 30, 2013, 02:06:33 PM »

Quote from: Smokepole on January 29, 2013, 11:28:43 PM

I'm supposed to be hanging at the biggest loser contest. What am I doing here. Dang!

LOL

sirmissalot · « **Reply #24 on:** February 03, 2013, 05:12:08 PM »

I'm just finishing my first batch of snack sticks. How do you get it to have that nice shriveled look? The flavor of mine is good just doesn't look as professional. I used 19mm collagen casings from cabelas if that makes a difference.

dogtuk · « **Reply #25 on:** February 04, 2013, 01:59:35 AM »

Quote from: sirmissalot on February 03, 2013, 05:12:08 PM

I'm just finishing my first batch of snack sticks. How do you get it to have that nice shriveled look? The flavor of mine is good just doesn't look as professional. I used 19mm collagen casings from cabelas if that makes a difference.

when sausage reaches finished temp remove from smoker Do not give them a cold water bath just let them cool to room temp i just set them on the counter for a couple hours

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Author Topic: Summer Sausage and Snack Stix (Read 7626 times)

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