Post by: dogtuk on January 28, 2013, 02:15:22 PM
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 (https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi44.photobucket.com%2Falbums%2Ff45%2Fsalmonclubber%2FIMGP0630_zps2ef06f1c.jpg&hash=a803394879963d38bc0cd489942c46e917b352ca)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi44.photobucket.com%2Falbums%2Ff45%2Fsalmonclubber%2FIMGP0631_zps37a177b9.jpg&hash=554cb6761ab0a2dcc3b0d12145c20790a01d4b18)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi44.photobucket.com%2Falbums%2Ff45%2Fsalmonclubber%2FIMGP0629_zps7e0ace3a.jpg&hash=bcaedc4782041fe88204e1e0463fac48552c9e1b)
Post by: h20hunter on January 28, 2013, 02:17:28 PM
Post by: sirmissalot on January 28, 2013, 02:27:52 PM
Post by: h20hunter on January 28, 2013, 02:32:10 PM
Post by: sirmissalot on January 28, 2013, 02:35:34 PM
Post by: dogtuk on January 28, 2013, 02:37:11 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
Post by: dogtuk on January 28, 2013, 02:40:19 PM
Post by: h20hunter on January 28, 2013, 02:47:03 PM
Post by: Kc_Kracker on January 28, 2013, 05:29:33 PM
Post by: Blacklab on January 28, 2013, 07:55:28 PM
Post by: HUNTINCOUPLE on January 28, 2013, 08:08:00 PM
Post by: Bshiftbc on January 28, 2013, 08:13:35 PM
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?
Post by: billythekidrock on January 28, 2013, 08:15:30 PM
Post by: dogtuk on January 28, 2013, 08:17:28 PM
Post by: billythekidrock on January 28, 2013, 08:20:46 PM
Post by: Bshiftbc on January 28, 2013, 08:20:55 PM
Post by: Bshiftbc on January 28, 2013, 08:22:08 PM
Post by: Smossy on January 28, 2013, 08:25:03 PM
Post by: Smossy on January 28, 2013, 08:26:45 PM
Post by: Scottystyle on January 29, 2013, 07:42:12 PM
Post by: Mossy on January 29, 2013, 11:19:58 PM
Post by: Mossy on January 29, 2013, 11:27:25 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.
Post by: Smokepole on January 29, 2013, 11:28:43 PM
Post by: Camo Queen on January 30, 2013, 02:06:33 PM
I'm supposed to be hanging at the biggest loser contest. What am I doing here. Dang! :drool:
:yeah: LOL
Post by: sirmissalot on February 03, 2013, 05:12:08 PM
Post by: dogtuk on February 04, 2013, 01:59:35 AM
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