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Community => Butchering, Cooking, Recipes => Topic started by: julzzz on October 08, 2013, 07:23:52 PM

Title: snack stix?
Post by: julzzz on October 08, 2013, 07:23:52 PM: So i got this mix from Cabelas, and it says you can only do 3 pounds at a time because you have to stuff the casings right away. Has anyone ever tried this before? I would like to do ten pounds. This is my first time making snack mix, I have a 6 rack Bradley smoker.
Title: Re: snack stix?
Post by: gasman on October 08, 2013, 07:29:35 PM: I do 10, 15, or 20 lbs at a time, don't know why they would say that :dunno:

And I have used the same stuff.
Title: Re: snack stix?
Post by: johnnyaustin44 on October 08, 2013, 09:51:56 PM: I think they say it because it sets up pretty quick. Just made 10 pounds of it as well. Gets sticky once you mix with the meat so you wanna act reasonably soon on stuffing them. My experience anyway and man they taste awesome. Uses my Bradley as well. :tup:
Title: Re: snack stix?
Post by: bowhunterforever on October 09, 2013, 01:13:38 AM: Has any body tried making these in the oven, how do they turn out?
Title: Re: snack stix?
Post by: Skyvalhunter on October 09, 2013, 06:01:19 AM: I wasn't impressed with it when I used it last year. Didn't have that true pepperoni taste. Tasted more like MSG :twocents:
Title: Re: snack stix?
Post by: billythekidrock on October 09, 2013, 06:21:32 AM: I don't care for the kit posted.
I think the Cabelas Snack Stick kit is better and it does 25 lbs.
Title: Re: snack stix?
Post by: 7magfun on October 14, 2013, 03:16:22 PM: I made this recipe this weekend I changed the Jalapenos to 6 fresh that i chopped with the food processor and i used 1lbs of cheddar 1lb mozzarella instead of the slices of processed cheese. The flavor is amazing not too hot, the cheese really brings it together.

Smoked Salami with Jalapenos and Cheese
from Ernie Cummings

Ingredients for 10 Lbs:

• 5 Lbs. hamburger (beef, venison, elk or whatever else is ground into hamburger)
• 5 Lbs. ground pork
• 8 Tb. Morton Tender Quick Salt
• 2 1/2 Tb. coarse black pepper
• 3 tsp. mustard seeds
• 3 Tb. crushed dried red peppers
• 1 29 oz. can jalapenos (chopped)
• 16 slices imitation cheese, cut up no bigger than 1/4"
• 3 cloves fresh minced garlic
• 1 cup cold water

Mix everything together and put in a covered container and place in the refrigerator overnight. The next day, put the meat in a sausage stuffer (you can stuff the meatn into two different size casings). Use snack size casings: 24-26mm natural casings or Round cracker size casings: 2 1/2" x 20" synthetic fibrous casings. Stuff the casing tight. When finished put the salami in a hot smokehouse. The 24-26mm natural casings are made into 6" long links and tied on each end. Check this size every 1/2 hour until cooked and smoked about 1 to 1 1/2 hours. The 2 1/2" x 20" casings are put in the smokehouse for 5-6 hours depending on how hot your smokehouse is. Most everyone likes the small snack size salami because you make more pieces and it's just enough to hold you over in between meals.

Note from The Sausage Maker:

• In place of Morton Tender Quick Salt, use 2 tsp. Insta Cure No. 1 and 4 Tb. salt.

• We suggest stuffing the casings right after mixing the ingredients to prevent the mixture from setting up from the salt. Then refrigerate the sausage until you are ready to start smoking.

• Do not let the smokehouse rise above 170° F. The sausage is done when its internal temperature reaches 152° F.
When done rapid cool in ice water then let cool to room temp before packaging.