A friend wanted me to make him some pepper sticks so he came over this morning and we stuffed 25lbs using Eldon's Sausage pepper sticks seasoning.
I've had some issues on speed of my Kirby Cannon so I re-worked my water to it and that was the ticket. I put a pressure gauge on the line in at the stuffer and I'm running 45-50psi.
It stuffed at a very respectable speed and it only took about an hour to mix and stuff this batch. 8)
I have them hanging in the stuffer and I'll smoke them in the morning.
(http://img.photobucket.com/albums/v39/budman/BBQ/IMG_2239.jpg)
Nice big batch. Looking forward to the pics.
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Looking forward to pictures. How is that mix? Spicy?
I really like it, but it's not really spicy. I might try putting some of my home made chipotle powder in it next time.
They're done! They turned out fantastic! Each stick started out at four feet long total, so two feet on each side.
(http://img.photobucket.com/albums/v39/budman/IMG_2240.jpg)
(http://img.photobucket.com/albums/v39/budman/IMG_2244.jpg)
I didn't cut them up, I sent them home in a brown paper bag and he'll cut them up tomorrow.
They look great!
They do look great! What kind of smoker do you have?
Thanks guys. bundy, it's a PID controlled refrigerator smoker.
What caused the "blisters" on the sticks? Was the smoker hot enough to melt fat out of the sticks?
Looks great !!
Quote from: pmmpete on April 29, 2012, 06:52:23 AM
What caused the "blisters" on the sticks? Was the smoker hot enough to melt fat out of the sticks?
They look like air pockets or maybe where fat collected in the casing. I'm looking at it on my phone.
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They look great Greg. They look like they took on a nice smoke color. I am glad you got through the speed issue. Did I ever make a air eliminator adaption for you??The air pockets can be eliminated with one of these or you can make a very concerted to keep trapped air out of the meat when you fill your stuffer.
Kirby
The blisters are air pockets, I get a few when I have to reload in the middle of a string of casings.
Kirby, I saw one that you made on a youtube video but didn't really consider making one at the time. I might afterall because I had a couple of big air pockets on this batch.
I'll have to look around for your video of that.
Thanks everone!
Here is what they look like. It is made out of a few inches of 1.5 inch pex pipe split at a angle with my band saw. I then take it to the grinder and make the spaces for the air escape out from under the casing on the tube. you can make them as slim as you want. just count you fingers after running it through the bandsaw.
(http://i943.photobucket.com/albums/ad274/pikeman_95/airreleaseadaption.jpg)
Thank you Kirby. You use the same size pipe as the particular stuffing tube you're useing I take it?
Quote from: wyrman on April 29, 2012, 02:06:47 PM
Thank you Kirby. You use the same size pipe as the particular stuffing tube you're using I take it?
Not really. I make all of them out of the 1/2 inch pex. I just slice them thinner for the smaller stuffing tubes. I also make them different lengths. You need to have the adapter extend out from under the sausage casings so the air can escape. I still grind the groves into it to let the air out. with a few of these and a roll of electrical tape you can attach them to any tube.
Kirby
Thank you. I will add that to my to do list. :o
wyrman, Thanks, what kind of burner are you running on the PID and are you useing a Bradley smoke generator?
Thinking of building a bigger smoker.
Bundy
bundy,
I used a 3000 watt 220v broiler element and a homemade cold smoke generator.
http://forum.bradleysmoker.com/index.php?topic=26270.0