I also have 7lbs of venison to grind up for some snack sticks. Going to cut 2lbs of pork in with it. Maybe going with a mild stick this time. Stuffing into 19mm collagen casings.
(http://i123.photobucket.com/albums/o290/stlthy1/7venjerk.jpg)
nepas
Man you sure make a ton of snack sticks. ;D
Quote from: pensrock on February 21, 2009, 09:49:21 AM
Man you sure make a ton of snack sticks. ;D
Between me, wife, sons, neighbor and a guy at my wife's work. Yeah
I ship 10lbs of jerky and sticks to FT BRAGG every month 5lbs each to the 2 sons.
nepas
QuoteI ship 10lbs of jerky and sticks to FT BRAGG every month 5lbs each to the 2 sons.
I bet the love getting those packages each month! They are lucky to have such a great dad.
NePas,
QuoteI ship 10lbs of jerky and sticks to FT BRAGG every month
As a former "Weekend Warrior" just wanted to say THANKS for looking out for our troops. Whether those soldiers are your own, or someone else's, it still means a lot.
Jeff
Quote from: josbocc on February 21, 2009, 11:39:33 AM
NePas,
QuoteI ship 10lbs of jerky and sticks to FT BRAGG every month
As a former "Weekend Warrior" just wanted to say THANKS for looking out for our troops. Whether those soldiers are your own, or someone else's, it still means a lot.
Jeff
Thanks
We got 4 in the Us Army. 2 sons at Bragg
nepas
Here is the venison all ground up. Its 7lbs venison cut with 3lbs pork butt. Going to let it rest for an hour before mixing in the seasonings.
What I am going to do is stuff 5lbs today, and fridge the other 5 for later in the week. Maybe do a different flavor.
(http://i123.photobucket.com/albums/o290/stlthy1/porkvengrnd.jpg)
nepas
Do you ever mix the seasonings with the cut up meat before grinding? My grandfather used to work at a butcher shop and he said that is how they always made their sausage. I normally do this also unless using already ground up meats. I'm guessing here but think it may help with the mixing of the spices into the meats. ???
Quote from: pensrock on February 22, 2009, 10:32:57 AM
Do you ever mix the seasonings with the cut up meat before grinding? My grandfather used to work at a butcher shop and he said that is how they always made their sausage. I normally do this also unless using already ground up meats. I'm guessing here but think it may help with the mixing of the spices into the meats. ???
After i mix the seasoning with the first grind, I regrind it again through the medium plate. If i want it with a tang i mix in by hand the encapsulated citric acid. Never grind with the encapsulated CA already in the meat.
nepas
Have 5 lbs al stuffed and ready for smoke tomorrow ;D Going to use the new programmable PID again.
(http://i123.photobucket.com/albums/o290/stlthy1/stft.jpg)
nepas
What accounts for the difference in color, the casings ?
What do you do with all the snack sticks you make ? Freeze ?
Quote from: FLBentRider on February 22, 2009, 12:14:10 PM
What accounts for the difference in color, the casings ?
What do you do with all the snack sticks you make ? Freeze ?
The smoked color casings can be stuffed just a tad tighter than the clear.
When i do a large amount of sticks i send some to the sons and my neighbor buys some from me. The rest we eat or freeze.
nepas
NePas,
They look great!!! Do you hang your sticks from dowels, or lie them on the trays? Also, what is your referred device for stuffing? I've used my jerky cannon, and my small electric grinder with stuffing plate, and neither one is easy. Just ordered a LEM 5lb. stuffer, and hope I didn't make a mistake.
Jeff
Quote from: josbocc on February 22, 2009, 01:47:03 PM
NePas,
They look great!!! Do you hang your sticks from dowels, or lie them on the trays? Also, what is your referred device for stuffing? I've used my jerky cannon, and my small electric grinder with stuffing plate, and neither one is easy. Just ordered a LEM 5lb. stuffer, and hope I didn't make a mistake.
Jeff
Jeff- I have a 5# stuffer from LEM and found it to be perfect for making sticks and links. Just make sure you get the right stuffing tube to handle the 19mm (or so) casings- I think I have a 3/8" or so...
Ed
Quote from: josbocc on February 22, 2009, 01:47:03 PM
NePas,
They look great!!! Do you hang your sticks from dowels, or lie them on the trays? Also, what is your referred device for stuffing? I've used my jerky cannon, and my small electric grinder with stuffing plate, and neither one is easy. Just ordered a LEM 5lb. stuffer, and hope I didn't make a mistake.
Jeff
Thanks
I use a 5 lb stuffer with a 3/8" SS tube. Here is the link for a pic of my stuffer. http://forum.bradleysmoker.com/index.php?topic=9375.0
nepas
Ed and nepas,
Thanks for the input. Mama might not lynch me when this comes in, knowing that it's been endorsed.
Jeff
Hey Nepas, When it warms up abit I'll have to take a ride up on the skooter to meet you.
I have the sticks hanging now @130* for an hour. PID is going to bump em up every 2 hours from 145* to 175*. Its 328 outside so it might take some time to get them to temp.
(http://i123.photobucket.com/albums/o290/stlthy1/bsv.jpg)
2 smokesticks today.
(http://i123.photobucket.com/albums/o290/stlthy1/vsspork.jpg)
nepas
Quote from: Roadking on February 23, 2009, 06:41:37 AM
Hey Nepas, When it warms up abit I'll have to take a ride up on the skooter to meet you.
Cool
We are having a NE PA smokeout1 on june 20th. Your more than welcome. Lots of food and drink, the pool will be going and the hot tub.
nepas
Thanks
Where did you get the metal sticks? My maple one are getting too funky...
Quote from: Roadking on February 23, 2009, 06:51:23 AM
Thanks
Where did you get the metal sticks? My maple one are getting too funky...
I think i got them here. http://www.alliedkenco.com/catalog/index.php/cPath/27_121
nepas
I have 5 lbs done. It was only 31* today and it took longer to smoke em. Going to do the other 5 lbs tomorrow. After shrinking the sticks are probably closer to 3 3/4 lbs.
(http://i123.photobucket.com/albums/o290/stlthy1/bvss.jpg)
Letting them come to trrom temp (bloom) before i cut em up. I never cold bathe my sticks.
nepas
What's with the top hat on your Bradley ?
Quote from: FLBentRider on February 23, 2009, 02:12:11 PM
What's with the top hat on your Bradley ?
That's a CCR filtered 12v vent. It has a 4" fan in it. Pulls out excess moisture when doing jerky and sausage.
nepas
Nice!
Here is the cut up venison sticks ;D
(http://i123.photobucket.com/albums/o290/stlthy1/vencutp.jpg)
nepas
That little cool looking stainless Vent looks like the thingie that was on the fuel trucks in my flying days with private aircraft. Could be the same company I guess. Is it adjustable?
Quote from: Smokin Soon on February 23, 2009, 08:14:35 PM
That little cool looking stainless Vent looks like the thingie that was on the fuel trucks in my flying days with private aircraft. Could be the same company I guess. Is it adjustable?
I got it from allied kenco
http://www.alliedkenco.com/catalog/product_info.php/products_id/2754
nepas
Nepa, would that vent be suited for a Bradley owner who did not own a dehydrator or as an addition to one who has one?
Quote from: Smokin Soon on February 23, 2009, 09:12:21 PM
Nepa, would that vent be suited for a Bradley owner who did not own a dehydrator or as an addition to one who has one?
Yes it would. Though same Principal applies, don't oversmoke/cook it.
nepas
Very nice NePa... They look tasty... How was the flavor with the pork?
Quote from: SmokyJoe on February 25, 2009, 07:21:44 AM
Very nice NePa... They look tasty... How was the flavor with the pork?
They are pretty good. Next time i am going to add another pound of pork. This 5 lbs was for my neighbor ;D
nepas
I have another 5 lbs of venison sticks hanging right now. They got 3 hours of smoke. Still about 3 hours left to get my IT right.
(http://i123.photobucket.com/albums/o290/stlthy1/vpslim.jpg)
nepas
Here is the latest batch of venison sticks. Blooming now for a couple hours. When i mixed up this batch I added 1.20 ozs of soy protein. Notice they didnt shrink like the other batch.
(http://i123.photobucket.com/albums/o290/stlthy1/lastick.jpg)
nepas
Got em all cut up.
(http://i123.photobucket.com/albums/o290/stlthy1/lastick1.jpg)
nepas
Another fine batch of Nepas snack stix.
Quote from: Tenpoint5 on February 25, 2009, 05:34:30 PM
Another fine batch of Nepas snack stix.
Thanks 10.5
I think i am going to ease off the sticks for awhile and start with some summer sausage, bologna and the sort.
nepas
I need to get my supply of Brat and Italian sausage back up to snuff myself. After seeing Roadkings Franks they might just be on the menu as well.