Looking to fire it up for the first time this weekend

[Drac]

Already done the burn in and I told my wife I had this for two weeks and damn it I was going to smoke something this weekend!!!

So I have 15lbs of hamburger and quite a few seasoning packs.  Planning to make some snack sticks.  I have some Eldon's Pepper Stix seasoning for 5lbs, some of Sausage Source's Rick's BBQ Jerky Blend (which has worked in dehydrated snack sticks) but I would like to make some pepperoni ones.  I have a seasoning set from Sausage Source.  They list this as both a semi-dry and snack stick seasoning but only come with instructions for sausage. 

Has anyone used this for snack sticks?  It comes with maple cure.

While the site was down I started on the snack sticks.  Here they are getting ready to go into the fridge for curing tonight for smoking tomorrow -



Thanks,
Jim

[classicrockgriller]

WOW!

Go big or Stay Home!

Can't wait to see the end results.

[KyNola]

Those are snack sticks?  Quite a snack!

[Drac]

Hmm, maybe I got the name wrong but these are 17mm & 22mm casings.  Isn't that snack stick?

Jim

[KyNola]

Jim,
Call 'em anything you want.  I would so hammer those.  They look larger in the pic than the snack sticks I'm used to seeing.  No criticism intrended.  They look great!

[GusRobin]

Hmm, maybe I got the name wrong but these are 17mm & 22mm casings.  Isn't that snack stick?

Jim

the way I look at it, if you fry'em they are sausage, if you "snack" on them they are snack stics -simple

[Sailor]

Yummy....I think I would call the "Good".  Nice job

[3rensho]

They look delicious.  If that's too big a batch for you go get through I can pm you my address  ;D ;D ;D

[RAF128]

They look bigger than they are.   It must be the cutting board(I have one just like that) and the close up.    Also snack sticks are usually straight and these are coiled which adds to the optical illusion.   I'm sure they'll be good.

[Keymaster]

You'll be snackin for a few weeks, looks awesome Drac  ;D

[Drac]

After a night of curing they head into the smoker for drying, smoking and cooking -



Anyone have an answer about the pepperoni seasoning?

Thx,
Jim

[squirtthecat]

Probably too late now, but if you invert that rack (and slip a couple pieces of 1x1s under it) - you can elevate the sticks higher in your smoker.

Do you have the water catch pan in??  Looks like ash on the bottom..

You'll also want to rotate that rack every now and then.  The back of the cabinet is hotter.

[Drac]

Pan was put in after the drying.  The ash is just some that spilled from the burn in.

I should have thought of the inverting.

Thanks for the info on rotating.

Jim

[Drac]

Well I got the other 3lbs of ground meat so I brought out Bourban Stix seasoning.  Got these in the fridge curing for tomorrow -

You'll be snackin for a few weeks, looks awesome Drac  ;D

Oh I have several co-workers who are willing to go the distance to help me finish them.

Jim

[Drac]

Well here is the first batch -



The front ones are pepper and the rear ones are the BBQ.  Those are a bit soft despite cooking to temp.  The pepper stix came out fairly firm.

Jim