Snack Sticks Question

wkahler · May 11, 2013, 01:37:00 PM

I just bought some LEM casings and seasoning to make some snack sticks. Here is my main questions. Can i use ground beef for the mixture to stuff into the casings? I have a slight issue we are getting two pigs at the end of July and i am in deep in my freezer and need to use up some of the 100 lbs of ground beef from the half a cow we got last fall. I was thinking this might be a good way to eat some of it up and it will also already be basically a 80/20 grind but i think most of what we have is more like 85/15 or maybe even 90/10 because it was a leaner cow. Let me know your thoughts so i can get to smoking while the weather is good and the camping season has begun!!!

NePaSmoKer · May 11, 2013, 01:40:26 PM

Quote from: wkahler on May 11, 2013, 01:37:00 PM
I just bought some LEM casings and seasoning to make some snack sticks. Here is my main questions. Can i use ground beef for the mixture to stuff into the casings? I have a slight issue we are getting two pigs at the end of July and i am in deep in my freezer and need to use up some of the 100 lbs of ground beef from the half a cow we got last fall. I was thinking this might be a good way to eat some of it up and it will also already be basically a 80/20 grind but i think most of what we have is more like 85/15 or maybe even 90/10 because it was a leaner cow. Let me know your thoughts so i can get to smoking while the weather is good and the camping season has begun!!!

Yes you can out of any you have.

wkahler · May 11, 2013, 01:44:51 PM

Quote from: NePaSmoKer on May 11, 2013, 01:40:26 PM
Quote from: wkahler on May 11, 2013, 01:37:00 PM
I just bought some LEM casings and seasoning to make some snack sticks. Here is my main questions. Can i use ground beef for the mixture to stuff into the casings? I have a slight issue we are getting two pigs at the end of July and i am in deep in my freezer and need to use up some of the 100 lbs of ground beef from the half a cow we got last fall. I was thinking this might be a good way to eat some of it up and it will also already be basically a 80/20 grind but i think most of what we have is more like 85/15 or maybe even 90/10 because it was a leaner cow. Let me know your thoughts so i can get to smoking while the weather is good and the camping season has begun!!!

Yes you can out of any you have.

Thanks let the party begin!!!

RAF128 · May 12, 2013, 08:07:32 AM

IMO you'll need some pork. Pure beef will end up pretty dry. I use 30% pork and you could pick up some a the butcher shop. Look for the cheapest cut with some fat on it.

NePaSmoKer · May 12, 2013, 08:13:49 AM

80/20 or even 73/27 GB and your fine

Tenpoint5 · May 12, 2013, 09:16:14 AM

Quote from: NePaSmoKer on May 12, 2013, 08:13:49 AM
80/20 or even 73/27 GB and your fine

Yep I use 85/15 all the time always have moist end product. As long as you follow the temp ramping guideline that are all over the sausage making threads you will be just fine. Go above 170 and you risk fatting out and having a dry product.

wkahler · May 13, 2013, 04:00:46 AM

OK sounds good to me thanks for the info guys. I am going to try doing these on my traeger to see what kind of results i get with it as i keep it on the smoke setting its a little easier to control the lower temp from the beginning.

NePaSmoKer · May 13, 2013, 04:09:54 AM

You will do fine in your Traeger, When i had mine i did them.

wkahler · May 13, 2013, 04:30:05 PM

Quote from: NePaSmoKer on May 13, 2013, 04:09:54 AM
You will do fine in your Traeger, When i had mine i did them.

Thanks for the vote of confidence! Friday is sausage/snack stick day as long as work doesn't get in the way!

wkahler · May 13, 2013, 06:08:41 PM

Just thought of something not sure if this is a good or bad idea so i wanted to run it past you guys here. Can i mix up my snack sticks and my sausage on maybe Wednesday so i can just have a stuff fest on Friday, or is that a bad idea?

ragweed · May 13, 2013, 06:42:13 PM

I use 93/7 GB and do just fine. As noted above, just don't go above 170. I pull mine at an IT of 152. Never too dry. As to mixing ahead of stuffing /smoking, I usually mix the day before and leave in the frig overnight.

NePaSmoKer · May 14, 2013, 05:34:12 AM

Quote from: wkahler on May 13, 2013, 06:08:41 PM
Just thought of something not sure if this is a good or bad idea so i wanted to run it past you guys here. Can i mix up my snack sticks and my sausage on maybe Wednesday so i can just have a stuff fest on Friday, or is that a bad idea?

I dont think i would stuff and fridge any longer than a day, the collagen casings might get soft and split when in the smoker.

fuzzy1 · May 14, 2013, 08:10:23 AM

if you are talking about mixing the meat and spices on Wednesday and stuffing on Friday, you will be fine.

wkahler · May 14, 2013, 02:28:33 PM

Quote from: NePaSmoKer on May 14, 2013, 05:34:12 AM
Quote from: wkahler on May 13, 2013, 06:08:41 PM
Just thought of something not sure if this is a good or bad idea so i wanted to run it past you guys here. Can i mix up my snack sticks and my sausage on maybe Wednesday so i can just have a stuff fest on Friday, or is that a bad idea?

I am not going to stuff them i am just wanting to mix up the meat itself in order to save a little time.

I dont think i would stuff and fridge any longer than a day, the collagen casings might get soft and split when in the smoker

wkahler · May 14, 2013, 03:45:21 PM

Another thing i just thought of. Do you guys smoke the sticks then cut them to length or do you cut them then smoke them? I was going to cut them then smoke them because i figured it was the right thing to do LOL!! So i think that is the last thing.............up until i get the smoker fired up and PANIC!!!!!