Yup Frito sticks.
Going with the chili cheese.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/bbqfrito.jpg)
Mix for 1.5 lbs of 80/20
Top left, PS Seasoning hot stick mix (3T) 1/4 cup smashed fritos
Bottom left, smoked paprika (1/2T), Cure 1 (1/4 t) chili powder (1/2T)
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/fritostix.jpg)
Cure and paprika added. Mix well by hand. Chili powder add here also. (forgot pic)
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/fritostix1.jpg)
Mix in stick mix.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/fritostix2.jpg)
Add frito's and mix well. I did add small amounts of distilled water as i mixed. Im sure the fritos will act as a binder and suck up some liquid.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/fritostix4.jpg)
All mixed. Cover and fridge so i can clean up and get ready to stuff.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/fritostix3.jpg)
interesting, cant wait to see the final outcome
You can't miss with Frito's! They make a great breading for fried chicken/chicken fried steak also
Watching this one for sure. Please let us know how the finished taste is. Gotta be just plain good.
Stuffing with the gun. 19mm smoked collagen
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/fritostix5.jpg)
Going to rack and put em in the smoker. Using up some random length casing.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/fritostix6.jpg)
This could be interesting
Ok cut and taste test has been done.
For me they are a tad to dry. Sorta like a Kutas dried sausage stick or a round jerky stick.
I can taste the Fritos.
What will i do different.
Add more water and some Ames Phos, more chili powder, paprika. Use my stuffer instead of the jerky gun.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/dryfritostik.jpg)
Looks like you let the temp get too high and got "fat-out".
Quote from: IdaSmoker on July 10, 2013, 09:24:42 AM
Looks like you let the temp get too high and got "fat-out".
Dont mean to sound off like a butt
I dont think so. Not my 1st sausage rodeo
You've made sausages and sticks before Rick? ;)
Who knew!
Hey Rick, just a thought about moisture loss. Wonder how much moisture would have been retained if you used casings instead of doing them like jerky. I bet the casing would have shielded the moisture some just don't know how much. I know if I do GB Jerky I lose about 50% weight. Doing stixs with casings I get about 60% to 65% moisture loss bringing IT to 149-152. Just something to throw out there.
Jim he did use casings atleast in the picture he did. Guessing he pulled the casing off. He do strange stuff like dat!
I sure overlooked that! Guess I need to start looking at the photos better. ;D
Quote from: Sailor on July 11, 2013, 04:12:53 AM
I sure overlooked that! Guess I need to start looking at the photos better. ;D
;D
What the problem was after i smoked them and got my IT at 146 i put em in the dehydrator which dried em out.
Quote from: NePaSmoKer on July 11, 2013, 06:18:45 AM
Quote from: Sailor on July 11, 2013, 04:12:53 AM
I sure overlooked that! Guess I need to start looking at the photos better. ;D
;D
What the problem was after i smoked them and got my IT at 146 i put em in the dehydrator which dried em out.
Dehydrators tend to do that.
Quote from: jdhunt0 on July 11, 2013, 12:18:55 PM
Quote from: NePaSmoKer on July 11, 2013, 06:18:45 AM
Quote from: Sailor on July 11, 2013, 04:12:53 AM
I sure overlooked that! Guess I need to start looking at the photos better. ;D
;D
What the problem was after i smoked them and got my IT at 146 i put em in the dehydrator which dried em out.
Dehydrators tend to do that.
Who da thunk