Going with 5 lbs of 80/20 GB. Got the meat all mixed, ECA mixed in last and stuffed ready for smoke tomorrow.
(http://i123.photobucket.com/albums/o290/stlthy1/P3230200.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/P3230201.jpg)
Looks good NePas!
Someday I want to be a Jedi Master stick maker like you.
I am going to need some practice, but I'll get there(that is if the sticks you gave me advise
on yesterday taste any good.)
Learn soon you will young apprentice :D
You go Nepas!
Lumpy
(http://i123.photobucket.com/albums/o290/stlthy1/yoda5.jpg)
What is ECA please ?
Quote from: slider on March 24, 2010, 04:51:30 AM
What is ECA please ?
Almost everything you ever wanted to know about Sausage Ingredients here:
http://www.susanminor.org/forums/showthread.php?t=674
Quote from: NePaSmoKer on March 23, 2010, 07:41:21 PM
(http://i123.photobucket.com/albums/o290/stlthy1/yoda5.jpg)
Looks like you need a little sleep there NePas. ;D
:D :D
Yeah i over slept thanks to the pain pill ;D
Gotta do some room temp dry time before the smoke.
(http://i123.photobucket.com/albums/o290/stlthy1/P3230204.jpg)
Lookin gooood.
I'm talkin bout the snack sticks. :D
what size casings do you usually use for sticks?
Looks like you're running low on CT there, hope you don't run out! ;D
Quote from: smokeNcanuck on March 24, 2010, 06:06:58 AM
what size casings do you usually use for sticks?
Normally i use 19mm. Some of my
customers i mean friends like smaller diameter so when they want smaller i use 17mm.
I just got the sticks hung in the 6 rack.
(http://i123.photobucket.com/albums/o290/stlthy1/P3230206.jpg) (http://s123.photobucket.com/albums/o290/stlthy1/?action=view¤t=P3230206.jpg)
Quote from: TTNuge on March 24, 2010, 06:50:54 AM
Looks like you're running low on CT there, hope you don't run out! ;D
Yeah i know :D
I got some at Bragg i need to pick up at sons house.
Did I see a link to a chart some where that sited stuffing tube dia. to casing sizes??
Have read so much lately can't rember s**t.
Quote from: smokeNcanuck on March 24, 2010, 07:28:48 AM
Did I see a link to a chart some where that sited stuffing tube dia. to casing sizes??
Have read so much lately can't rember s**t.
the chart is here http://www.midwesternresearch.com/CASINGS_HORNS.htm (http://www.midwesternresearch.com/CASINGS_HORNS.htm)
Getting close to the stall point.
(http://i123.photobucket.com/albums/o290/stlthy1/P3230209.jpg) (http://s123.photobucket.com/albums/o290/stlthy1/?action=view¤t=P3230209.jpg)
Thanks I needed that !!!!!
Could you please explain the stall point ?
Quote from: slider on March 24, 2010, 09:44:03 AM
Could you please explain the stall point ?
Allot of times when smoking the meat (whatever it may be) reaches a point where it will hold an IT (Internal Temp) and wont seem to go higher for sometime. This is the internal temp of the meat not the smoker. Sausage is know to stall around 130 to 140* before climbing to the correct IT. Just let it do its thing.
Thank You Very Much !!!!
Sticks finally got to the IT. Now hanging to bloom some then into fridge for a couple days. Going to leave them in length and cut later.
(http://i123.photobucket.com/albums/o290/stlthy1/P3240220.jpg) (http://s123.photobucket.com/albums/o290/stlthy1/?action=view¤t=P3240220.jpg)
Looookin Gooood.
Ran out of brown paper bags so i had to use butcher freezer paper.
Keeping the sticks at length for a few days.
(http://i123.photobucket.com/albums/o290/stlthy1/P3240226.jpg) (http://s123.photobucket.com/albums/o290/stlthy1/?action=view¤t=P3240226.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/P3240228.jpg) (http://s123.photobucket.com/albums/o290/stlthy1/?action=view¤t=P3240228.jpg)
Well?????
How are they?
Sound really good. :)
Quote from: pensrock on March 24, 2010, 02:36:09 PM
Well?????
How are they?
Sound really good. :)
I dont know yet :D
Did the wrapping too fast :D
Quote from: NePaSmoKer on March 23, 2010, 07:41:21 PM
(http://i123.photobucket.com/albums/o290/stlthy1/yoda5.jpg)
Hair really thinned out there. ;D What kind of sausage you holding there?
Quote from: Roadking on March 24, 2010, 02:54:30 PM
Quote from: NePaSmoKer on March 23, 2010, 07:41:21 PM
(http://i123.photobucket.com/albums/o290/stlthy1/yoda5.jpg)
Hair really thinned out there. ;D What kind of sausage you holding there?
After the nuclear stress test I went through I hope it aint mine!!! :D :D ;D ;D ;D
Quote from: Tenpoint5 on March 24, 2010, 07:21:44 PM
Quote from: Roadking on March 24, 2010, 02:54:30 PM
Quote from: NePaSmoKer on March 23, 2010, 07:41:21 PM
(http://i123.photobucket.com/albums/o290/stlthy1/yoda5.jpg)
Hair really thinned out there. ;D What kind of sausage you holding there?
After the nuclear stress test I went through I hope it aint mine!!! :D :D ;D ;D ;D
:D :D
Yeah i hear ya.
I had 4 nuke shots in 2001 when i fell off me truck.
Yea I have had that nuclear stress test 3 times...bummer!!!!!!!!
Looks great nepas.
Today was cut em up day ;D
Not to bad looking
(http://i123.photobucket.com/albums/o290/stlthy1/P3260251.jpg)
Good color and uniformity.
(http://i123.photobucket.com/albums/o290/stlthy1/P3260259.jpg)
Taste is better than any store bought. The ECA turned out perfect.
(http://i123.photobucket.com/albums/o290/stlthy1/P3260253.jpg)
Now into a paper bag.
Lookin Good NePas
One of these days I'll figure out how to make some snack sticks. ;D
Quote from: OU812 on March 26, 2010, 01:07:16 PM
Lookin Good NePas
One of these days I'll figure out how to make some snack sticks. ;D
:D :D
Yeah ya think so
Nepas,
I know that it is in the recipies, but at what IT do you remove the sticks from the smoker? I made a batch (10 lbs) about a week ago that I put on racks (used 6 racks in OBS) rather than hang and rotated racks front to back, top to bottom every hour after the third hour. At my second rotation, I found a few sticks that were up to 155, so I removed them. The next time I rotated, I found a couple that were close on one rack and every other rack was now up to 170-180 degrees F.
Long story short, How do you get such perfect uniformity in your sticks?
Mow_delon
That's simple you just have to make snack sticks about twice a week for a couple of years. Like Nepas does!! I dont think he even uses a thermometer anymore he just goes by sight and feel.
Quote from: mow_delon on March 29, 2010, 06:34:24 AM
Nepas,
I know that it is in the recipies, but at what IT do you remove the sticks from the smoker? I made a batch (10 lbs) about a week ago that I put on racks (used 6 racks in OBS) rather than hang and rotated racks front to back, top to bottom every hour after the third hour. At my second rotation, I found a few sticks that were up to 155, so I removed them. The next time I rotated, I found a couple that were close on one rack and every other rack was now up to 170-180 degrees F.
Long story short, How do you get such perfect uniformity in your sticks?
m_d
Chris is right, i just go by feel now.
Anyways
Racking is fine and like you said some come to temp faster. I found that when you rack the sticks and about every hour go rotate and move the sticks back and forth (like your rolling small rolling pins) that help bring the IT up faster. Why? i dont know.
Uniformity depends on how tight you stuff the casings. Some stuff loosely some tight. I also mix, stuff and refrige overnight, some dont.