Made up some snack sticks the other day,,,,,,,,,used plain ol 80/20 GB
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2530.jpg)
All the good stuff ;D
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2531.jpg)
Here we go
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2532.jpg)
Ready for the stuffer
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2533.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2534.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2535.jpg)
All stuffed and ready for the smoker, ran outta the clear casings so finished of with the mahogany casings
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2536.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2537.jpg)
Gave them 3 hr Pecan and pulled them outta the smoker when the IT hit 148 F
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2540.jpg)
No ice bath on these babys, just pulled outta the smoker and allowed to cool on my coolin/dryin rack at room temp.
Those look great. What flavor did you shoot for. I agree with the just let cool approach on something like the snack sticks especially in collagen casings.
The sticks look good. Nice color.
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Yes Sir! You got some nice stix there
Quote from: pikeman_95 on June 15, 2012, 12:32:53 PM
Those look great. What flavor did you shoot for. I agree with the just let cool approach on something like the snack sticks especially in collagen casings.
Spicy. ;D
The main ingredient was Worcestershire sauce followed by crushed red pepper.
They look so good I can almost taste them! :)