Snack Sticks


  • Regular Contributors

    Just banged out 50# of snack sticks this weekend using Walton’s 19mm casings, pepper jack cheese and family spice recipe. The hydraulic stuffer loves those 19mm casings!
    I also got one pack of 21mm natural casing to do some breakfast sausage but we ran out of pork. I spent about an hour flushings and preparing the casings, i can tell you these are some of the best natural casings we’ve used. Only had one shorty and most were long and no holes, can’t wait to make more smoked breakfast sausage and I’m definitely going to stock up for fall while they are on sale in June!!!0_1497273004041_IMG_1452.jpg


  • Walton's Employee

    Glad to hear the 19mms worked for you! Maybe the guys will start preferring them to the 17s since they worked so much better with the casings?!


  • Regular Contributors

    @Jonathon
    I tell the fellas all the time there are two ways to do things, the way I’m gonna tell you to do it and all those other ways you knuckleheads think it should be done! Not even an option going back to 17mm, they didn’t even notice, all they said was can we put more cheese in the next batch! Thanks for the suggest, fits the stuffing tube perfectly. I tried to get a video of the stuffer in action but we had a technologically challenged camera operator, needless to say— no video…


  • Walton's Employee

    @Parksider Thanks for trying to get the video but no worries! Glad things came out well!


Log in to reply
 



Recent Posts

  • R

    Just an FYI, everybody that received snack sticks for Christmas last year loved them… I just ordered another batch of Willie’s Snack Stick spice blend to do it again this year!

    read more
  • R

    Jonathon, I have to agree that 275 is too hot… If you have the time I’d shoot for 225, but if it needs to be “done”, then 250 would be the max I would do…

    I have always filled the water pan for everything I smoke… 2 reasons, first it does tend to add moisture during the long cook thus keeping the bark from turning to shoe leather… and second because the water pan acts as a heat sink and helps maintain the temperature (in my vertical propane smoker) a bit more accurately… I’ve heard folks tout using apple juice in the water pan to impart a sweeter flavor, but I’ve never tried it…

    On the other hand, my dad smoked for years, mostly in a converted fridge with an electric hotplate in the bottom… he never used a water pan and never had an issue with dry meat…

    As for the type of wood to use, that’s just a trial and error, personal preference thing… I happen to like steaks cooked with oak… that may be too strong a flavor for your taste (my GF hates it)… Recently I have been using a lot of maple for NC bbq, chicken and even cheese… I like the maple for the meats, but next batch of cheese will go back to the hickory / cherry mix that I was using…

    read more
  • D

    I followed the instructions on the video. It may have something to do with the sausage not getting as firm as it should. I used the cotto salami on duck breast with pork fat. It sure tastes good. But it’s a little soft.

    read more
  • P

    @stan
    I’ve done a lot both ways. I would highly recommend a stuffer and I have the Weston grinder with the auger stuffing attachment. It’s slow, but if you’re doing 5# or 10# batches, it’s not that bad. I’ve had small 5# stuffer, old school cast iron Enterprise, 11# vertical and now a 35# hydraulic. Don’t get me wrong I wouldn’t trade the hydraulic but the 11# vertical I got on amazon had a lot of versatility. I think your bigger decision should be what type of stuffer should I buy. I would recommend the taller, smaller diameter instead of the large shorter one. The smaller diameter allow for a higher pressure for doing sticks with cure in them. The large short ones would be great for doing pork sausage or larger diameter casings, not 19-22mm sticks with cure. It would be fine as long as you’re doing fresh like breakfast or something like that. If you go the stuffer route I’d get it from Waltons and get the Weston-they stock parts, other no name from amazon is a one shot deal, once ours broke couldn’t find parts. Plus they have so many tube sizes now and Walton’s does a great job helping with casing and stuffing horn sizes, they carry them all.

    read more
  • B

    I purchased a stuffer off Amazon for under $100 and would never go back to using the grinder. With the grinder, it was always a two man job and took forever. The stuffer is much faster and have no problems doing it all by myself. Plus with a hand crank stuffer, no electricity usage and wear and tear on your grinder.

    read more
  • T

    Thank You Sir:
    Tarp

    read more

Recent Topics

Popular Topics

14
Online

2.0k
Users

653
Topics

2.1k
Posts


Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.