Smokin-It User Forum!
Recipes => Sausage => Topic started by: WI 5D WiFi on June 20, 2022, 02:17:55 AM
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First time I made snack sticks or used my #5 other than for seasoning it and as a warming oven for briskets and butts. I bought it mainly for smoking sausage. Got the Bella and the James and used then both on this batch.
Recipe:
25 lbs 50/50 pork and beef (70/30 fat)
1.6875 lb package of Willie's Snack Stick Seasoning
4 oz Encapsulated Citric Acid
1 oz Pink Sure Cure
6 oz Sure Gel Meat Binder
3 packs 19 mm Smoke Collagen Casings
3 lb High Temp Cheddar Cheese
1/4 cup Whole Mustard Seeds
2 quarts ice water
Smoke Schedule:
100F for 1 hour
120F for 1 hour
130F for 1 hour
140F for 2 hours
150F for 2 hours
175 until the internal temp reaches 152F
Smoke is being applied lightly 50% through the entire cooking process with the cold smoke generator. And the jerky dryer also ran the whole time. Ice bathed and refrigerated overnight.
Very happy with the results!
I learned a lot and think I can cut my time in half on the next batch, I will clean up as I go, not let it dry on like a dummy.
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Wow, those look really good!
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Nicely done Rich. When you say you are going to clean up as you go and not let it dry up, are you referring to the interior of the smoker? Just curious. Thanks for sharing. Your snack stick look delicious.
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Nicely done Rich. When you say you are going to clean up as you go and not let it dry up, are you referring to the interior of the smoker? Just curious. Thanks for sharing. Your snack stick look delicious.
Thanks, I was happy with the results, a couple on the outer edge got a little more done than the rest but they taste good too.
I was referring to the grinder, mixer and stuffer. The smoker looks exactly the same as when I put them in 11 hours before. I did foil the bottom and roof but none of the sticks even dripped that I could tell.
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I thought you might have been referring to removing the smokey patina and was going to advise against doing so. I know all about moving from one processing station to another and letting things go till all processing is finished. I do a lot of processing large primal cuts, some even with bone. Saws, knives, grinder, tubs, vac sealing, it is a mess when "gunk" air dries on the tools. Keep up the good work!
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I always try to get equipment in the sink and rinsed off if not soaking to keep gunk from drying out. Can't always "clean as you go" but I do my best. Learned that when I was cooking for a couple of platoons in the reserves.
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Those look outstanding Rich. Thank you for the recipe. It is so helpful for me. I hope that you have much more to come. 👍