I took off work a little early and stuffed 25lbs of pepper sticks today. I used Eldons Sausage Company pepper sticks seasoning and flavor 86, along with some high temp cheese.
I'm going to let these set overnight in the smoker then smoke them tomorrow.
These stuffed better than the hot dogs but not as fast as I would expect. I think it's because of the spigot I'm useing. It has a frost free on it and it has the least amount of pressure on it than any of the other spigots we have. I guess I need to get busy and get permanent water to the shed.
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These are three rows deep.
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Man o man, that's one big batch if sticks.
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I am impressed, thats a lot of sticks and they look great so far!!! What kind of casings did you use?
Thank you Mike and Keymaster. They are stuffed in 21mm cologen casings.
I did a 25lb batch of these in November with lamb, but these are beef and pork.
The lamb is out of this world good, I plan on raising two or three for butcher this year.
greg
check your PM
Looks like you are making old wicker furniture LOL
Seriously though that is awesome.Never have enough sticks
Great job
That's funny RIP-ROD, it took me just a second for that one.
I coil them on a lazy susan as I'm stuffing. I saw that somewhere, I think it may have been on one of Kirby's videos.
You must have a big family or a LOT of friends.
How do you store that much before it gets consumed?
JZ, I'm pretty much the only one that eats them. My wife likes them but she doesn't snack very much, and the step daughter won't eat them because I raised them before they were pepper sticks. The step-son likes them but they have to be in a container in front of him to see them.
I share with guys at work and vacuum seal and freeze them.
Looking good wyrman...........That's a load of sticks!
Looking so good. How about a shot of the smoker running. I would like to see how your smoker works in action. Man that is a load!!
Those look awesome and I can guarantee that you would not have to put the container directly in front of me or do anything else to get me to eat them. KIDS!!!
Thank you SouthernSmoked. Kirby, I will take some pics tomorrow during the smoke.
JZ, I hear you, but they're 18 and 20 year old kids. lol
I set the PID at 130 for the first hour, then 140 for an hour, and 150 for an hour.They'll then go to 160 for the rest of the cook. They've been in for a little over three hours, I applied smoke for 1 1/2 hours starting at hour 2.
It's raining today so I put up a canopy.
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Thats one sweeeeeet smoker. Nice job.
Thank you JZ, I'm really liking it. Sure makes smoking a lot easier with the PID.
Greg
looking good. Looks like lots of smoke and with the fan going you should get done in no time.
Kirby
Thank you Kirby, they're about 140° right now. I'm out digging up the yard looking for the water line to run water to the shed for the stuffer. lol
I found it several years ago when I wasn't looking for it, if you know what I mean.
Quote from: wyrman on February 11, 2012, 02:32:38 PM
Thank you Kirby, they're about 140° right now. I'm out digging up the yard looking for the water line to run water to the shed for the stuffer. lol
I found it several years ago when I wasn't looking for it, if you know what I mean.
Good luck finding it. LOL. Why is it that when we aren't looking for something we always seem to find it. Then when we need it, we can't remember where we saw it.
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;D Smoker looks great, so does the stix!
WOW!!! Pepper Sticks are looking awesome!
Thank you to everyone. I did find the water line so that is nice, and I found it where I had repaired it the last time.
We had a few friends over for a V-day dinner and I smoked up some bacon wrapped scallops on the Treager, they were a hit but unfortunately I forgot to take pics.
I sent the two guys home with some sticks, here's the rest of them.
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Nice Close up Pics, Looks delicious!!!
Nice job on those sticks! They should last a while!
Kevin
AWESOME!!!
Nice sticks wyrman!
Thank you guys. I had several a little while ago while taking a break from digging a ditch and they are super. I just recently started putting flavor 86 in my sausage and it's a noticeable diffeence.
I vacuum sealed 6 bags of 20 and have a gallon and quart baggie full to eat now.
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GREAT JOB!!!!!!!!!
And I thought 10 lbs was allot they look so good I might have to try some with cheese also. I am about to start a build on a bigger smoker, would it be possible to get some info on your smoke generator ?
looking good. how long did it take to make a batch like that?
Nice stick smoke.
Looks good
Thank you to everyone, I brought some to work and people are loving them.
wipf9994, the actual time in the smoker was approximately 11 hours with a max temp of 160°.
gmwoodturner, the csg ended up being the hardest part of the build for me. I just couldn't get it to burn consistantly. I spent a lot of time on Google looking at designs until I finally got it to work.
Basically, there's a screen a couple of inches up from the bottom and you light the chips from under that and there's an aquariium pump that blows air into the supply pipe and that creates a vacuum to pull the smoke into the smoker. It actyually still pulls plenty of smoke in without the pump but the pump really pulls it in big time.
Your sticks look great!
Only 11 hr to get 25 lb of sticks done at 160 is good time.