Already done the burn in and I told my wife I had this for two weeks and damn it I was going to smoke something this weekend!!!
So I have 15lbs of hamburger and quite a few seasoning packs. Planning to make some snack sticks. I have some Eldon's Pepper Stix seasoning for 5lbs, some of Sausage Source's Rick's BBQ Jerky Blend (which has worked in dehydrated snack sticks) but I would like to make some pepperoni ones. I have a seasoning set from Sausage Source. They list this as both a semi-dry and snack stick seasoning but only come with instructions for sausage.
Has anyone used this for snack sticks? It comes with maple cure.
While the site was down I started on the snack sticks. Here they are getting ready to go into the fridge for curing tonight for smoking tomorrow -
(http://img684.imageshack.us/img684/8049/1029snackstixs.jpg)
Thanks,
Jim
WOW!
Go big or Stay Home!
Can't wait to see the end results.
Those are snack sticks? Quite a snack!
Hmm, maybe I got the name wrong but these are 17mm & 22mm casings. Isn't that snack stick?
Jim
Jim,
Call 'em anything you want. I would so hammer those. They look larger in the pic than the snack sticks I'm used to seeing. No criticism intrended. They look great!
Quote from: Drac on October 29, 2010, 07:00:41 PM
Hmm, maybe I got the name wrong but these are 17mm & 22mm casings. Isn't that snack stick?
Jim
the way I look at it, if you fry'em they are sausage, if you "snack" on them they are snack stics -simple
Yummy....I think I would call the "Good". Nice job
They look delicious. If that's too big a batch for you go get through I can pm you my address ;D ;D ;D
They look bigger than they are. It must be the cutting board(I have one just like that) and the close up. Also snack sticks are usually straight and these are coiled which adds to the optical illusion. I'm sure they'll be good.
You'll be snackin for a few weeks, looks awesome Drac ;D
After a night of curing they head into the smoker for drying, smoking and cooking -
(http://img217.imageshack.us/img217/8080/1030snackstixs.jpg)
Anyone have an answer about the pepperoni seasoning?
Thx,
Jim
Probably too late now, but if you invert that rack (and slip a couple pieces of 1x1s under it) - you can elevate the sticks higher in your smoker.
Do you have the water catch pan in?? Looks like ash on the bottom..
You'll also want to rotate that rack every now and then. The back of the cabinet is hotter.
Pan was put in after the drying. The ash is just some that spilled from the burn in.
I should have thought of the inverting.
Thanks for the info on rotating.
Jim
Well I got the other 3lbs of ground meat so I brought out Bourban Stix seasoning. Got these in the fridge curing for tomorrow -
(http://img259.imageshack.us/img259/6712/1030snackstixs2.jpg)
Quote from: Keymaster on October 30, 2010, 07:57:51 AM
You'll be snackin for a few weeks, looks awesome Drac ;D
Oh I have several co-workers who are willing to go the distance to help me finish them.
Jim
Well here is the first batch -
(http://img818.imageshack.us/img818/1199/1030snackstixs3.jpg)
The front ones are pepper and the rear ones are the BBQ. Those are a bit soft despite cooking to temp. The pepper stix came out fairly firm.
Jim
Well finished up the weekend's cooking.
Here is the third batch in this morning. Tried the inverting rack and tying to the rack instead of weaving. Worked much better. BTW the rods at the top are new today and just soaking up some smoke -
(http://img59.imageshack.us/img59/2763/1031snackstixs2.jpg)
And with a bit of smoke -
(http://img229.imageshack.us/img229/2668/1031snackstixs3.jpg)
Packed and ready to go -
(http://img214.imageshack.us/img214/8762/1031snackstixs1.jpg)
(http://img222.imageshack.us/img222/8103/1031snackstixs.jpg)
Wasn't on the menu and not smoked but some jerky got added to the list. Probably won't make it until later tonight -
(http://img638.imageshack.us/img638/9558/1031jerky.jpg)
The first two batches were smoked with hickory and the third with maple. I have to say I like the smell and and taste of hickory over the maple.
Picked up a belly today for some bacon work. We'll see how that makes it to the smoker. Have been studying every thread on it and am looking forward to it. Got a few days to wait as the belly is thawing.
Thx,
Jim
You go Jim!
Looks mighty tasty.
Quote from: Drac on October 31, 2010, 06:47:17 PM
I have to say I like the smell and and taste of hickory over the maple.
Awrighten.
;D
Quote from: hal4uk on October 31, 2010, 09:32:07 PM
Quote from: Drac on October 31, 2010, 06:47:17 PM
I have to say I like the smell and and taste of hickory over the maple.
Awrighten.
;D
I was surprised. I figured that for the most part smoke would be smoke.
Jim
Quote from: Drac on November 01, 2010, 06:49:18 AM
I was surprised. I figured that for the most part smoke would be smoke.
Hickory is KING of smoking woods!