I needed 10lbs burger for the sticks I also needed some burger, so I started with 2 chucks weighing in at 40lbs
(http://www.interiorhobbies.com/mmIH/Images/smoker/img_0113.jpg)
All cut ready to grind
(http://www.interiorhobbies.com/mmIH/Images/smoker/img_0117.jpg)
Course grind
(http://www.interiorhobbies.com/mmIH/Images/smoker/img_0118.jpg)
Fine grind
(http://www.interiorhobbies.com/mmIH/Images/smoker/img_0119.jpg)
All sealed in nice 2 lb packages
(http://www.interiorhobbies.com/mmIH/Images/smoker/img_0120.jpg)
All the wet and dry ingredients measured out
(http://www.interiorhobbies.com/mmIH/Images/smoker/img_0121.jpg)
My new 20lb stuffer
(http://www.interiorhobbies.com/mmIH/Images/smoker/img_0122.jpg)
Everything all mixed up including the ECA
(http://www.interiorhobbies.com/mmIH/Images/smoker/img_0123.jpg)
(http://www.interiorhobbies.com/mmIH/Images/smoker/img_0124.jpg)
All stuffed and hanging in the smoker
(http://www.interiorhobbies.com/mmIH/Images/smoker/img_0125.jpg)
(http://www.interiorhobbies.com/mmIH/Images/smoker/img_0126.jpg)
All ready to cut up into smaller pieces
(http://www.interiorhobbies.com/mmIH/Images/smoker/img_0127.jpg)
The sticks turned out great, the ECA really added a different flavor.
I did have trouble with the stuffer, the meat kept blowing by the seal.
The recipe called for 1 cup of water, I wonder if I should have added more.
Looks great Mike and I see the Big Smoker is taking on a new color.
Thanks for some great pics.
Whoot! Nice job Mike. I have the 5lb Grizzly stuffer and I had a hard time pushing the mix thru too. At some points I thought I would strip the gears. Never had blow back butt it was a hard push. More water might be the way to go to get the mix to flow a bit better. I just eased off the crank a bit and let it flow the way it wanted to flow and them put a bit more pressure to keep it flowing.
Will be making more next week and will add a bit more water and see if that helps out.
Nice job Mike, we appreciate the pictures.
looks good. when you say coarse anf fine grind. what sizes do you use?
The grinder came with a 4.5mm and a 7mm plates. Cabelas says fine = 4.5 mm, medium = 7mm, coarse = 10mm
So I actually used a medium and a fine plate 7mm then 4.5mm
I did buy another cutting blade so I have a blade for each plate, I read its best to keep them a matched set. The blade and plate wear together
The only time I had trouble stuffing the sticks was the one time I mixed and let it sit till the next day before stuffing. Then it was very tough to stuff. Since I started stuffing as soon as the ECA was mixed in, I have had no problems stuffing the sticks. I then allow them to sit in the fridge for a good day or so before smoking. I also now have been adding a little more Cayenne and Chipotle to kick it up some more. The posted recipe was so everyone could make and enjoy it, I like it spicier. ;D
Nice work Mike! They look very consistently stuffed and the color is great. Looking forward to trying my hand at stuffing once I retire.
Ditto!
I've got a Grizzly stuffer...
... in a box.
And I've got a LEM stuffer and Gander Mountain grinder......still in the box. :D
I gotta.........oh never mind.....EH ;D
I just have a box :-\
Looks great!!! I'm still waiting on my LEM Stuffer to get here..........I hope they put it in a box!!!!! ;)
BCD
Thanks everyone
The jury is still out on the ECA, some do not care for it and others really like the twang
it adds to the taste of the sticks.
I agree pensrock my next batch I will add some more heat, its good to make the
posted recipe first then you have a base line to work off of.
Quote from: KyNola on November 16, 2010, 07:08:05 AM
And I've got a LEM stuffer and Gander Mountain grinder......still in the box. :D
Mine are still @ the store.
Quote from: FLBentRider on November 16, 2010, 08:16:15 AM
Quote from: KyNola on November 16, 2010, 07:08:05 AM
And I've got a LEM stuffer and Gander Mountain grinder......still in the box. :D
Mine are still @ the store.
You need to go get them FLB might cut down on that 400 lbs of Jerky you made last month!!! ;D Might turn it into 200 jerky and 200 snack sticks
ok maybe a dumb question but when youre making the snack sticks what position is the vent in? open? closed?
Mine was 7/8 open but then Mine is stuck in that position ALL the time. I can't remember when I moved it last.
The vent on the smoker, I would go full open, your trying to dry them out so you want all the moisture out.
When I did the stixs I had the vent full open to dry. Then I shut to 1/2 open to smoke. My vent gets stuck in the last position after a smoke so I have to move it to loosen it up.
Vent full open.
I'm still looking for a box to put something into. ??? ;D
Quote from: pensrock on November 16, 2010, 01:42:51 PM
I'm still looking for a box to put something into. ??? ;D
I so wish that I would have drawn your name for the Christmas exchange. I would have had a blast. ;D ;D ;D ;D ;D
whats the maximum time you can keep the stix in the fridge after stuffing and before smoking?
I do not know the actual answer but I would not be afraid to leve them 3-5 days. I would put them into a zip lock bag though. I'm sure Nepas or Habs can tell you the actual time and why.
reason im asking is i have time to mix and stuff but wont be able to smoke till like 4 days later
I would not be afraid to mix and stuff them and put them in the fridge for 4 days if you have cure in. With that said, I have not taken a class in food safety and I have been known to use my pocket knife to cut fish bait and wipe in on my pants that have not been washed for a week and then use it to cut an apple to eat. ;D
Quote from: dAWGS on November 21, 2010, 06:55:12 AM
reason im asking is i have time to mix and stuff but wont be able to smoke till like 4 days later
I wouldnt let them sit in fridge past 2 days. The collagen casing will get mushy and start to break down.
And there you have it. Never thought about the casing breaking down. I learned something today. Thanks for the input Rick.
So the meat would be ok, its the casings that will fail. Good to know. :)
The moisture in the meat starts to break down the collagen after 2 days in fridge. They get mushy really thin and gooey :-X
The meat would still be good, just hard to re-stuff.
ok sounds good. thanks
Does anyone cut their snack stick before smoking? I'd rather lay them out on the racks instead of hanging. Does the meat still stay inside the casings after cutting?
I lay mine on the racks most of the time. I just tie them off at whatever length I want.
Awesome looking sticks.
I like the grinder and stuffer too--looks a lot like my toys which are a Cabala's 1/2 hp grinder, 11 lb stuffer. I need to get some sausage and sticks made--been too long. But next up are 2 batches of beer over the weekend, but that's another story.
I've never had meat go past the seal, but I stuff immediately after grind/mix. And I added the motor a while back--wow, that's nice. Sure makes the arm feel better after a batch of sticks.
Hope I get a deer over the weekend so I can make some sausage.