I know I know, Even Nepas asked that question. "You mean out of all the stuff you make you haven't made snack stix?" Nope I stuffed some left over Kielbasa meat into the 21mm casings but that was as close as I have attempted at making Snack sticks. I will have to wait for Nepas to post all of the prep and mixing pics. I was doing all the work and he was snapping pics. I sure planned that the wrong way I was supposed to be taking teh pics of him doing everything!! Anywho here they are after the drying time of 1 hour at 120º. Will post more as things progress. YES I noticed they was a little close together and they have been spread out more evenly.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8004630.jpg)
Looks good Chris.
Looking good! !
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Looking good 10.5....I need your measurements to make sure my next batch will fit. :o ::) ;D
Those aren't pine boards holding those up are they? That might put some bad taste on them if it gets hot enough.
This IS going to be a learning experiment. Never heard of the pine boards leaving a bad taste but It wont get above 160º in there. I also figured out that the Stainless rods I have Suck they are too small in diameter and have left the lower sticks too close together. Hence they haven't taken on the smoke like the upper ones. I am sure they will taste just fine, Just wont be as perty as I would like them.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8004643.jpg)
Great looking sticks Chris.
You were lucky to have Rick help you with your first batch.
Lumpy
I thought you two would have finished them completely then he could drop them off as he passes my house on I-80. ??? ;D ;D
Quote from: pensrock on November 13, 2010, 12:02:26 PM
I thought you two would have finished them completely then he could drop them off as he passes my house on I-80. ??? ;D ;D
I stuffed them and tied them and he motored down the road. Of course all four of the kids came bubbling in the door from school about that time. I wanted to leave with him.
;D
Looking good!
Everything turned out quite well. Here they are hanging to bloom
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8004645.jpg)
After 2 hours of blooming, I busted them apart and they are in the fridge inside of a brown paper bag for an overnight rest. I am sure the kids will put a hurting on them when I get the bag out tomorrow afternoon. The taste testers passed quality control. Momma liked them.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8004649.jpg)
Nepas my garage smells even better now!! ;D
Well that turned out great ,for your first kick at the can....
Those look great Chris. $100 says your 4 crumb snatchers make those disappear by tomorrow at sunset! :D
Quote from: KyNola on November 13, 2010, 08:03:17 PM
Those look great Chris. $100 says your 4 crumb snatchers make those disappear by tomorrow at sunset! :D
Your ON!! Momma will shut them down long before they polish them off. If she don't they will be Sh*tting like a grass feed goose come Monday morning. :D :D
:D :D :D :D :D :D :D :D :D :D :D
:D :D :D :D Nice euphemism. And nice looking stix.
They do look really good 10-pt!!! Mine got to hot and fatted out. Think I need to lower my cabinet probe below the meat. What size batch is that??
Tenpoint those look very good if you don't mind me asking what kind of grinder and stuffer did you use i am still up in the air on which one to get again very nice job you should of had NEPAS do a delivery route on his way home
Dang Chris, those look great.
Nice going Chris.
Do you have any left?
Here are more pics.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00490.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00497.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00502.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00507.jpg)
Quote from: bundy on November 14, 2010, 03:20:14 AM
They do look really good 10-pt!!! Mine got to hot and fatted out. Think I need to lower my cabinet probe below the meat. What size batch is that??
This was/is a 5lb batch. If you look in the picture I posted when I said this is going to be a learning experience. Look towards the bottom of the 3rd loop from the left. You will see my probe hanging there.
Quote from: SL2010 on November 14, 2010, 04:48:46 AM
Tenpoint those look very good if you don't mind me asking what kind of grinder and stuffer did you use i am still up in the air on which one to get again very nice job you should of had NEPAS do a delivery route on his way home
I have two grinders. I have a #32 hand grinder converted to run with an electric motor. (Look for a post on OLD UGLY) and I have a small Cabela's grinder. For a stuffer I have a 5lb vertical Grizzly stuffer. I cheated on this batch I just went to the grocery store and bought 5lbs of 80/20 beef at the meat counter.
They look great I may try some myself for Deer camp in a couple weeks.
Chris,
I see from the pics that you stuffed in one continuous "rope" and then went back and tied them off into individual sticks. Any problems in tying in that manner? Can you also put the entire rope in the smoker and smoke and then cut into individual sticks? Is there an advantage of doing one method over the other?
Quote from: KyNola on November 14, 2010, 08:01:00 AM
Chris,
I see from the pics that you stuffed in one continuous "rope" and then went back and tied them off into individual sticks. Any problems in tying in that manner? Can you also put the entire rope in the smoker and smoke and then cut into individual sticks? Is there an advantage of doing one method over the other?
Larry this was the first time I have tied sausages like that. It was super easy just went around and over under pulled tight. (Just like tying your shoe without the loops) I don't see why you couldn't just hang the entire rope other than some waste where it hangs over the rod. I really like the idea of tying into links when using collagen casings I don't think they twist as nice or stay as well as natural casings do. They want to unwind when hanging.
Thanks Chris!
Quote from: Tenpoint5 on November 14, 2010, 08:09:57 AM
Quote from: KyNola on November 14, 2010, 08:01:00 AM
Chris,
I see from the pics that you stuffed in one continuous "rope" and then went back and tied them off into individual sticks. Any problems in tying in that manner? Can you also put the entire rope in the smoker and smoke and then cut into individual sticks? Is there an advantage of doing one method over the other?
I don't see why you couldn't just hang the entire rope other than some waste where it hangs over the rod. I really like the idea of tying into links when using collagen casings I don't think they twist as nice or stay as well as natural casings do. They want to unwind when hanging.
What you talking bout "waste" Dem hangey over thangs are snacks while you are a baggin the rest of them ;D
You are correct about the collagen casing. Got to tie them. I think you would be fine to just loop the entire rope. Next time I make them I will measure the length from the hanger to the v-tray and cut each casing to length so I can just drape over the rods. To me it does not matter if the links are sized and tied because I cut them to the size I want when finished.
The great thing about this, is everyone has just a bit of a different way to do things and it is all good.
Chris, I don't think you cheated at all on the beef. I think you said you are buying GB at 1.69 a pound. In Florida at Costco It is 2.29 a pound. Heck you can't buy chuck and grind for that price.
Quote from: Tenpoint5 on November 13, 2010, 08:14:36 PM
.............. they will be Sh*tting like a grass feed goose..................
That is a keeper! ;D ;D
Snack Sticks look great, but you had a great Teacher.
Oakland Raiders? HUH?
That was a fine job!
they look great chris ;D
seemore
Looks like you did a good job,of course with the expert there what would you expect.