Sailor sent me some snack stixs that he had made and I enjoyed them so much I
decided to do some myself. These are kit stixs. Lem "Hot Stick".
Stuffed them yesterday and out of the Fridge warming up.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/1st%20Snack%20Stix/SDC11833.jpg)
Got my PID set for; 1 HOUR AT 130* DRY TIME
3 HOURS AT 140* SMOKE TIME
3 HOURS AT 160* COOK TIME
? HOURS AT 175* TILL IT IS 152*
Using Pecan as smoke for three hours. Dry time started at 3:00.
This was about 30 minutes after smoke started and already am getting a nice color change.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/1st%20Snack%20Stix/SDC11834.jpg)
I know! I need to work on my hanging spacing. That looks like parking at the Mall! ;D
Man, those look nice, but I gotta quit looking at these sausage and stix posts. I've run out of room in the kitchen for anymore toys and the garage shelves are all full. I don't know where I'd put a grinder and a stuffer, although by mid January next year (my birthday), I'll bet I find a place ;D
Nothin wrong with what you are a doin. Looks pretty good to me. With all those extra rack slots you could just lay them in racks too. They won't last long when they are finished so you better have a good hiding place. Don't tell the Mrs about them or you will be having snack stix pizza :o ;D
Quote from: classicrockgriller on December 14, 2010, 03:07:05 PM
I know! I need to work on my hanging spacing. That looks like parking at the Mall! ;D
Hey Yeah, I was thinking the runway at Dulles International Airport. ;D
Now who am I to say anything - I've not even tried this yet and will probably need to hire an Air Traffic Controller to find my way around this weekend. ;D ;D
Looking Good!!
I rarely hang sticks, normally lay them on trays. Its easier to rotate for more even heat.
Quote from: pensrock on December 14, 2010, 03:19:34 PM
I rarely hang sticks, normally lay them on trays. Its easier to rotate for more even heat.
I think I am going to side with you on this. All my batches except one has been hung using the bell hanger and I think laying them in the rack gave me a more uniform cook. I told Santa that I wanted more frog mats and extra rack kit. So if he brings them then I think my stix will be done laying down from now on.
These are "Special" Styx's. I went to buy some ground beef and it
was $2.29lb. They had whole Sirloin cry-vac on for $2.39lb and I
have a grinder. So a 15lb whole sirloin got grounded up. Some went
for spaghetti, the rest is getting used for more summer sausage.
Quote from: pensrock on December 14, 2010, 03:19:34 PM
I rarely hang sticks, normally lay them on trays. Its easier to rotate for more even heat.
Quote from: Sailor on December 14, 2010, 03:25:51 PM
Quote from: pensrock on December 14, 2010, 03:19:34 PM
I rarely hang sticks, normally lay them on trays. Its easier to rotate for more even heat.
I think I am going to side with you on this. All my batches except one has been hung using the bell hanger and I think laying them in the rack gave me a more uniform cook. I told Santa that I wanted more frog mats and extra rack kit. So if he brings them then I think my stix will be done laying down from now on.
I will change it after the smoke time. Won't take but a minute.
Quote from: classicrockgriller on December 14, 2010, 03:33:18 PM
These are "Special" Styx's. I went to buy some ground beef and it
was $2.29lb. They had whole Sirloin cry-vac on for $2.39lb and I
have a grinder. So a 15lb whole sirloin got grounded up. Some went
for spaghetti, the rest is getting used for more summer sausage.
I would love to find ground beef for $2.29 per pound. Costco sells ground beef for $2.69 per pound. Publix sells a 10 pound log that is 80/20 ground chuck for $2.69. I drive 1 mile to Publix Vs 15 miles to Costco and I like the Publix meat lots better. I have heard that some places in mid west sell burger for $1.69 a pound. My pork shoulder is costing me $1.69 per pound. Guess everything if Florida is more expensive.
Lookin gooood, so far. ;D
Dont forget to ratate and chech the settings on your PID. :D
Quote from: OU812 on December 14, 2010, 08:00:57 PM
Lookin gooood, so far. ;D
Dont forget to ratate and chech the settings on your PID. :D
I love you Curt! ;D
You were there with me when I set the PID!
can i be a beta taste tester ;D
nice crg
I tried putting them on the racks on my last batch and they turned out great. My favorite part of the stack stick is the part that gets hung over the dowel and gets flat so I stuffed the sticks long and then used a dowel when putting them on the racks and used it at each end to make the turn. They kept their shape pretty well and I can get a ton more sticks in the smoker at once now on the racks versus hanging.
I just got back from Sams a little while ago with a case of pork butts for this weekend. Was 70 lbs for $92 something ($1.31/lb). Bought some ground chuck also but I don't remember how much it was.
Good lookin sticks CRG,
SIA
I have been reportin in the chat room and a lot are gone.
Vanished into thin air!
If you are reading this and have not done this ....... stop
what you are doing and get it done. Awesome! Pics tomorrow
if any is left.
How were they? Any left?
I'm still thinking that after his SS got high jacked by the Mrs for Pizza that some snack stix pizza is in his future. :o
Money shot?
Dont just leave us hanging here Sonny. ;D
Had some things to do this morning but here are the finished pics.
I racked the styxs after the smoke. (These were 21 mm styxs)
Finished rack.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/1st%20Snack%20Stix/SDC11835.jpg)
Pile of Styxs
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/1st%20Snack%20Stix/SDC11836.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/1st%20Snack%20Stix/SDC11838.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/1st%20Snack%20Stix/SDC11839.jpg)
close up shot
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/1st%20Snack%20Stix/SDC11837.jpg)
These are so good. Very moist and nice snap. Can't wait to do it again and try Pens, nepas, sailors recipes.
All right, that does it! I have to get into this stuffin' thing after seeing these pics. I can only imagine how they taste, but I've got a pretty good imagination ;D After the first of the year is out of the way, I'll be pestering you guys about this aspect of smoking. Damn the Bradley addiction ;D ;D ;D
Those look great Sonny. Like SoCal I have got to get into this aspect of smoking. I have a brand new stuffer still in the box, a brand new grinder still in the box and two smokers ready willing and able to go. The only thing holding me back is me.
Looks GREAT!
I have to go clean up now. :D
Quote from: KyNola on December 15, 2010, 10:10:01 AM
Those look great Sonny. Like SoCal I have got to get into this aspect of smoking. I have a brand new stuffer still in the box, a brand new grinder still in the box and two smokers ready willing and able to go. The only thing holding me back is me.
Me held Me back till Me said enough!
I wish I hadn't waited so long to try!
I wasted a whole year.
Larry, go for it!
If I can do it ......... anybody can. ;D
It's amazing what a little red paint will do ;D :D Nice paint job Sonny!
Quote from: KevinG on December 15, 2010, 10:50:50 AM
It's amazing what a little red paint will do ;D :D Nice paint job Sonny!
There is something I like about you and when I figure it out, I'm gonna tell you. ;D
Dem shore look purty ;D Sonny that is a very nice job! I think you should get about 80 pounds of Ground Beef and stuff em and then load up that Big Boy smoker you built and feed the world. ;D
Well well well, looks like another one from the forum is now hooked on sausage making.... I cant wait to one day grind and stuff my own sausage. Espacially after trying some of Nepa's Snack Stix and Summer sausage at the FL Smoke Out. Lets see since I have been on the forum I have gotten a meat slicer, Vac Sealer, Big Easy SRG. I guess I will shoot for the grinder and stuffer for my B-day in August ;D ;D
QuoteThese are so good. Very moist and nice snap. Can't wait to do it again and try Pens, nepas, sailors recipes.
When you try mine, if you like things spicy kick up the cayenne/chipotle more than the recipe calls for. When I made the recipe it was meant for everyone to eat but I prefer more heat. :)
Heck Yeah Sonny, those finish pic's are a thing of beauty!
(http://i1037.photobucket.com/albums/a451/SOUTHERNSMOKEDBBQ/Mouth-Watering-Homer.jpg?t=1292450328)
CRAPPERS
I better throw everyone a curve ball cuz ya'll are doing some fine sausage....DO'H
Looks great crg ;D
I just have 6 lbs of pepperoni snackin' sticks getting started right now. I hope they turn out good.
I have about 10 pieces of the styxs left.
Geez! Friends come out of the woodwork when you make snak styxs.
Quote from: classicrockgriller on December 15, 2010, 10:10:48 PM
Geez! Friends come out of the woodwork when you make snak styxs.
You
could just get rid of the woodwork (?)
"You keep thinkin', Butch. That's what you're good at."
Quote from: pensrock on December 15, 2010, 01:16:57 PM
QuoteThese are so good. Very moist and nice snap. Can't wait to do it again and try Pens, nepas, sailors recipes.
When you try mine, if you like things spicy kick up the cayenne/chipotle more than the recipe calls for. When I made the recipe it was meant for everyone to eat but I prefer more heat. :)
Def. give Pens recipe a try.....Greg's Spicy snack sticks are my favorite, I made 10lbs yesterday in the new smoker. I will post pics tonight.
SIA
Quote from: smokeitall on December 20, 2010, 10:57:35 AM
Quote from: pensrock on December 15, 2010, 01:16:57 PM
QuoteThese are so good. Very moist and nice snap. Can't wait to do it again and try Pens, nepas, sailors recipes.
When you try mine, if you like things spicy kick up the cayenne/chipotle more than the recipe calls for. When I made the recipe it was meant for everyone to eat but I prefer more heat. :)
Def. give Pens recipe a try.....Greg's Spicy snack sticks are my favorite, I made 10lbs yesterday in the new smoker. I will post pics tonight.
SIA
Looking forward to seeing that smoker in Action!
Quote from: classicrockgriller on December 20, 2010, 07:23:38 PM
Quote from: smokeitall on December 20, 2010, 10:57:35 AM
Quote from: pensrock on December 15, 2010, 01:16:57 PM
QuoteThese are so good. Very moist and nice snap. Can't wait to do it again and try Pens, nepas, sailors recipes.
When you try mine, if you like things spicy kick up the cayenne/chipotle more than the recipe calls for. When I made the recipe it was meant for everyone to eat but I prefer more heat. :)
Def. give Pens recipe a try.....Greg's Spicy snack sticks are my favorite, I made 10lbs yesterday in the new smoker. I will post pics tonight.
SIA
Looking forward to seeing that smoker in Action!
Still lookin for some pictures of your new smoker. ;D
Quote from: OU812 on December 20, 2010, 07:26:19 PM
Quote from: classicrockgriller on December 20, 2010, 07:23:38 PM
Quote from: smokeitall on December 20, 2010, 10:57:35 AM
Quote from: pensrock on December 15, 2010, 01:16:57 PM
QuoteThese are so good. Very moist and nice snap. Can't wait to do it again and try Pens, nepas, sailors recipes.
When you try mine, if you like things spicy kick up the cayenne/chipotle more than the recipe calls for. When I made the recipe it was meant for everyone to eat but I prefer more heat. :)
Def. give Pens recipe a try.....Greg's Spicy snack sticks are my favorite, I made 10lbs yesterday in the new smoker. I will post pics tonight.
SIA
Looking forward to seeing that smoker in Action!
Still lookin for some pictures of your new smoker. ;D
Mine? There is a post here somewhere of 124lb smoke.
I'll try and hunt it down.