Snack Stick Weekend
Ok y’all, I got the sticks stuffed this morning with a little help from the wife. I used 19mm casings on the batch with no cheddar and 21mm on the ones with. Both with Willie’s seasoning mix from Waltons. They are outstanding! So good my wife told me not to be giving them all away! A little bit of heat in the mix. I think we found a favorite here.
@deplorablenc1 THose look great, I want to see more people doing the larger snack sticks, they are so much easier to stuff and they have a lower likelihood of fatting out during smoking as well!
@Jonathon thank you! I really am glad y’all coached us on protein extraction. I can’t believe the difference! You guys rock!
I think 19mm is the smallest I will go on these.
PapaSop last edited by
Those look great. Have never used less than 19mm myself.
mikeihuntr last edited by
Nice!! They look great.
blackbetty61 last edited by
@deplorablenc1 Those look great
Looks Great to me, Deplorable!
Or should I say nc1? LOL!
My first run was with 19mm Collagen Casing.
I do 17mm casings currently, but in all honesty, don’t see a difference size wise.
My idea was to get more footage to the poundage.
So far, I like Walton’s Willies mix the very best.
Snak stix… Too Much Fun!
@pauliedmondsjr I hear ya on the Willie’s mix! Can’t get enough of it! I made 20lbs, 10 of 21 and 10 of 19 and with that small of a difference there was no advantage really. The 21 were perfect to stuff with the high temp cheese too! I will probably stick with the 21mm from here on. I know for sure I am addicted to making snack sticks now. The curing chamber is full and will take about a month so 3 weekends of making different sticks! Good thing I told my wife I just want her to checkout my cart on Waltons website for my birthday. Haha
I go by any of those names, deplorable, irredeemable, nc1… y’all know.
I was looking for a Slim Jim sized stick.
But don’t care really. I’ll eat anything…
Except Rutabagas and Lima Beans.
chrisndee2 last edited by
@Jonathon I’m going to try the 21mm for the first time this weekend. I have always used 17 and 19mm, but LEM changed their casings a while back. I’m tired of having to strip the casing onto my tube. The 19’s used to slide right over my 1/2” tube. I’ll post updates when I’m done.
@chrisndee2 I got the 19 and 21 both from Waltons and they work perfectly! The 21 actually is awesome with cheese addition.
@pauliedmondsjr I bet rutabaga and Lima beans would even be good mixed with pork and stuffed with high temp cheese in the 21mm!
No, they would not!
@chrisndee2 In my opinion you are making the right decision on abandoning the 17mm. It puts too much stress on the stuffer and just makes everything harder (thats just my opinion) for very little difference in size and none in taste. If you want to go with the 19mm our 19mm smoked collagen slides perfectly onto a 12mm (1/2") tube! Just something to think about in the future!
jason borne last edited by
@Jonathon is a meat binder needed for snacks, I have the seasoning and cure already
@Jonathon Not needed but absolutely preferred. When making snack sticks you need to make sure everything is bound up as they are going to be smoked and possibly hung. Smoking will create an environment where the fat can render out of the meat and it can either get stuck in between the meat and the casing or if they are hanging it can drip down onto your drip tray and create an enormous mess. Also, it will generally improve the texture of the snack stick and can make protein extraction easier and improve your final yield.
Hope it helped!
rhjbarney last edited by
10 4 on the larger snack STICKS i use 26mm and call the finished product meat Cigars
@rhjbarney That is the second time in recent weeks I have heard sausage referred to as Cigars, I like it and I am sure I can come up with a clever (for me at least) social media post about it. Also, I use a lot of the pictures our users post here on Walton’s Instagram, Facebook and twitter accounts and also Meratgistics Face Book accounts. Consider this my shameless plug to follow our social media accounts.
rhjbarney last edited by rhjbarney
We’ll that was the first thing that came to mind the first batch i ever made. had a cold beer in hand and was sampling one and closed my eyes to savor the moment and the smoke aroma smelled just like i had a lit cigar in my mouth thus the term [meat cigars]
I seem to be having excessively long smoking/cooking times when it comes to processing my snack sticks & starting to wonder what could be the issue.
my recipe is rather simple…mix an 80/20 batch of beef/pork, add 2.5 tsp #1, 2 bottles of soy vay very teriyaki &8-10 ounces finely cubed cheese, coated in corn starch (poor man’s high temperature cheese). stuff in (now)17mm casings & refrigerate overnight.
when smoking, I start at 120 for a couple hours, and then, every hour to hour and a half, bump it 10 degrees…only starting the smoke after the initial couple hours.
my issue is that everything I rewad says that it should be about a 5-6 hour process…currently, I’m looking at 14 hours & still only up to 140 with the smoker set at 170.
I don’t want to raise the temp much higher & render the fats, but I really can’t be spending 18 hours to get my sticks up to temp on a sunday evening before having to get up early on a monday for work…
any suggestions would be greatly appreciated
Wish me luck! This is my first attempt at something like this. Patience will be my virtue.
The recipe called for Insta Cure #2. Does anyone know if there would be an issue with cooking/eating the trim meat sooner than the time required to fully cure the full cuts or should I cure those along side the others?
@craigrice I tend agree. I’ve had such hit and miss with lamb that it’s been quite some time since I made it. The last was one my folks bought from my aunt and uncle and processed locally. The cuts were just strange to say the least. I don’t remember specifics but the ‘chops’ weren’t what I was used to. The meat was gamey and tough.
When I was in high school my dad had a lamb butchered and my brother and I ate ALL of the chops in a middle of the night, secret, drunken bbq fest. He was so pissed off he didn’t even complain that we drank a case of his keystone ice.