...any words of wisdom?
this is my first time giving these a go. 100% venison pepperoni snack sticks.
they will go in the bradley smoker tomorrow...
(http://farm4.static.flickr.com/3063/3249608400_1c5c88a6d6_b.jpg)
(http://farm4.static.flickr.com/3373/3261451559_54d5ddea3e_b.jpg)
(http://farm4.static.flickr.com/3364/3261454605_cd7f5fc685_b.jpg)
(http://farm4.static.flickr.com/3374/3261457213_abe123b42a_b.jpg)
They look nice.
Did you cut the venison with some pork butt?
And did you use make your own ingrediets like pepper, salt and that.
nepas
no, took the easy way out i guess.
hi mountain seasoning/cure
no pork, all venison
better with pork?
any other seasoning tips ALWAYS appreciated!
thanks!
Quote from: Wattles on February 07, 2009, 08:46:31 PM
no pork, all venison
better with pork?
That is the way I do mine. I have used pork butt and the added fat does give it a great taste but I prefer all venison. The sticks look good! Send them my way if you don't like 'em! ;D
Quote from: Wattles on February 07, 2009, 08:46:31 PM
no, took the easy way out i guess.
hi mountain seasoning/cure
no pork, all venison
better with pork?
any other seasoning tips ALWAYS appreciated!
thanks!
The venison as you know is pretty lean. Sausage of any kind needs to have some sort of fat. This is for flavor and helps with shrinkage.
You should be ok with the sticks. Just watch so you don't put too much heat to em.
As far as seasonings go, Its personal preference i guess. I don't like or use HM, another time maybe.
nepas
sorry about posting in the wrong board...
nepa, we must be close to one another, i live in mahoning valley...
anyway, do you make your own seasonings? or purchase? ive never had any snack stix where i was privy to the seasonings used so im totally in the dark here. kowaleniks i HEAR will sell seasonings if requested and ive heard of Excalibur and stuff from the sausage maker...nevertheless, without giving any top secrets away perhaps you could recommend some easily bought seasonings for my next batch. and thanks for the heat recs, will keep em low.
todd
got em in...
(http://farm4.static.flickr.com/3352/3263066071_2b525ab116.jpg)
Quote from: Wattles on February 08, 2009, 09:03:37 AM
sorry about posting in the wrong board...
nepa, we must be close to one another, i live in mahoning valley...
anyway, do you make your own seasonings? or purchase? ive never had any snack stix where i was privy to the seasonings used so im totally in the dark here. kowaleniks i HEAR will sell seasonings if requested and ive heard of Excalibur and stuff from the sausage maker...nevertheless, without giving any top secrets away perhaps you could recommend some easily bought seasonings for my next batch. and thanks for the heat recs, will keep em low.
todd
You live in mahoning valley just west of lehighton? say did you buy that OBS at cabelas?
nepas
yep, im up near flagstaff, by the uki homestead.
yes, was on sale for 249 so couldnt pass it up, especially with gift certs burnin a hole in my pocket! ;D
Quote from: Wattles on February 08, 2009, 09:43:43 AM
yep, im up near flagstaff, by the uki homestead.
yes, was on sale for 249 so couldnt pass it up, especially with gift certs burnin a hole in my pocket! ;D
I live up above the orioles on the dirt rd just across.
nepas
LOL
youre in my backyard!
im on hemlock
Quote from: Wattles on February 08, 2009, 09:50:38 AM
LOL
youre in my backyard!
im on hemlock
On swiss view rd
nepas
dont know that one off the top of my head...i do drive the orioles once in a while snoopin around for turkeys and deer on my way home...
i on the other side of that red blinkin light
are you the one having the "party" this summer did i see???
Quote from: Wattles on February 08, 2009, 10:06:34 AM
dont know that one off the top of my head...i do drive the orioles once in a while snoopin around for turkeys and deer on my way home...
i on the other side of that red blinkin light
are you the one having the "party" this summer did i see???
ahh ok your down ferther by normal square. yeah we doing a north east smokeout. come on over. I live by Mertz.
nepas
How did the sticks turn out.
nepas
believe it or not, they still arent at 152 internal
for some reason the TIME of my earlier "got em in" post above is 3 hours off...i put them in at 1230p today
and this post was done at 630pm...hmmmmm?
100-110 dry and no smoke for an hour
125-130 with hickory for 4.5 hours
now smoke off/water out at about 165-170
dont laugh im just following the instructions on the bag! LOL
PS i accept and WELCOME constructive criticism!
Quote from: Wattles on February 08, 2009, 03:30:59 PM
believe it or not, they still arent at 152 internal
for some reason the TIME of my earlier "got em in" post above is 3 hours off...i put them in at 1230p today
and this post was done at 630pm...hmmmmm?
100-110 dry and no smoke for an hour
125-130 with hickory for 4.5 hours
now smoke off/water out at about 165-170
dont laugh im just following the instructions on the bag! LOL
PS i accept and WELCOME constructive criticism!
Did you get em to temp yet. When i do sausage, sticks or jerky i have no water in the pan. Also your vent should be open 1/2 way. If still not up to temp remove the v-tray and open vent more.
Your getting there.
nepas
THANKS!
getting there,,,pics soon!!!
man they smell good
PS
dont EVER, or less often, follow instructions on seasoning kits...LOL
frankly, i shouldve known better (water in bowl, keeping vent semi closed, etc)
now i understand there is a learning curve to this AND that different smokers behave very differently but this day of my first smoke has been trying...
a big thanks to NEPAS for giving me some FUTURE tips...i think i can salvage these but i shouldve been done an hour or more ago...
Quote from: Wattles on February 08, 2009, 05:30:13 PM
PS
dont EVER, or less often, follow instructions on seasoning kits...LOL
frankly, i shouldve known better (water in bowl, keeping vent semi closed, etc)
now i understand there is a learning curve to this AND that different smokers behave very differently but this day of my first smoke has been trying...
a big thanks to NEPAS for giving me some FUTURE tips...i think i can salvage these but i shouldve been done an hour or more ago...
LOL
When i started doing sticks way back there were not many instructions. My mom got mad many times cuz i ruined lots of meat.
nepas
maybe my thermometer is broke! D'OH!!!!
LOL
Quote from: Wattles on February 08, 2009, 05:47:54 PM
maybe my thermometer is broke! D'OH!!!!
LOL
Do you know what temp the sticks are at now. If you want to check, take a stick out and cut it up, if not done they will still be mushy.
nepas
YEEEEEHAW!
i am no longer a snack stick virgin!
155-160 degrees...checked about 4 or 5 of em.
gonna let em cool a bit, cut em up and vac seal
taste???? id give em a 6 or 7, so im pretty happy with em for my maiden voyage!!!
thanks guys!
(http://farm4.static.flickr.com/3317/3264734067_3df86e461a.jpg)
Great job there neighbor ;D
now eat em up.
nepas
anyone have a good recipe for these??? sausage maybe??? LMAO!!! good nibblins if nuthin else i guess...
(http://farm4.static.flickr.com/3479/3265580728_6ba4bee013.jpg)
nepas, thanks for your help today...
Anytime Wattles
I'm going to do more stick this week sometime.
nepas
Quote from: NePaSmoKer on February 09, 2009, 11:17:54 AM
Anytime Wattles
I'm going to do more stick this week sometime.
nepas
these turned out so good i think i will too!! :)
Wattles
Those look great!
I made a batch over Christmas, and really like them.
Yes, they take a while in the smoker.
Here's my log from that smoke:
1 Jan 09 60 deg no wind
6 lb 21mm snack sticks
9 Maple pucks
Time: Meat: Smoker:
1115 140 meat on
1200 140 smoke on
1300 170
1400 175
1630 152 Door sticks done first, and were about 160 deg at 1600
I noticed on your picture of the smoker you laid sticks on the bottom shelf. Make sure you space them far enough apart so they allow the hot air to raise up to the rest of the tower--the hung sticks above can't cook if the hot air can't get up to them. I hang mine and like doing them that way.
get smokin
drano
thanks for the info drano! appreciated.
im not going to lay sticks on the bottom rack anymore...
looks like the OBS is nicely sized for 6 or 7 lbs of snack stix for my two rods leaving trays out of the picture
Quote from: Wattles on February 08, 2009, 07:09:00 PM
anyone have a good recipe for these??? sausage maybe??? LMAO!!! good nibblins if nuthin else i guess...
Soup maybe?b ;)
Carolyn