Smokin-It User Forum!
Recipes => Sausage => Topic started by: icebob on July 09, 2016, 09:22:42 PM
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Got 10# hanging in the basement right now(68F down there) used the NKDoze recommended Walton's pepper stick seasonning, but this time went 65% beef and 35% pork loin... can't wait to get those bad boys in the smoker in the morning.
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Now that is some good looking laundry!
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Those look like some fine lookin sticks Bob.
Looking forward to the smoked sticks pics. :)
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Couple pieces of those, some smoked cheese, a cold homebrew and a ball game on TV....Hell yeah! my best batch so far... did the 1 hre at 100, 1hre at 150 and crank it up to 180 untill 155 internal...
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Nice! 8)
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Couple pieces of those, some smoked cheese, a cold homebrew and a ball game on TV....Hell yeah! my best batch so far... did the 1 hre at 100, 1hre at 150 and crank it up to 180 untill 155 internal...
The sticks look awesome! How do you like the seasoning?
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seasoning is fantastic ;) next time I order I will go for the 100# version!
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I buy the 100lb bags too. :)
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Thinking about trying to make some smokies. Any enlightenment you can provide on casings? Looks like you might know a few things:-)
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seasoning is fantastic ;) next time I order I will go for the 100# version!
Bob, try the Willie's Snack Stick Seasoning from Walton's sometime too. I switch it up between the Willies and the Pepper Stick seasoning. Those two are my favorites.
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I buy the 100lb bags too. :)
Wow. Very impressive. King of the snack stix :o
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Thinking about trying to make some smokies. Any enlightenment you can provide on casings? Looks like you might know a few things:-)
Using the smaller casings for smokies would depend on what type of stuffer you have. I have heard that the smaller stuffers handle the smaller casings better. My 15lb stuffer has all it can do to handle 21mm casings. I couldn't imagine trying to push 19's or smaller through my stuffer. But, if you have a 5lb stuffer or a Jerky Cannon, that may work better.
It sounds like an interesting idea and I would love to hear more if you decide to do it.
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Did you use the Jerky Drier for these?
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Joe, I'm pretty sure Gregg uses the jerky fan...he'll correct me if I'm wrong. Makes a WORLD of difference, with jerky or sausage!
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Did you use the Jerky Drier for these?
Absolutely. This is a must, to the point that I would hold off until you have a drier. My very first batch in my SI was without the drier and it basically just steamed the sticks. They tasted OK, but the texture was awful!
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I have the dryer and that's what I thought. I've done summer sausage with the dryer and I'm doing 25# of sticks this weekend. I've got the Waltons Willies stick seasoning on the way. Any programming ideas?
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Here is Waltons Inc says to do:
Stage Oven Smoke* Shower** Time
1 125° F Off Off 1 Hour
2 140° F On Off 1 Hour
3 155° F On Off 2 Hours
4 175° F On Off Until Internal Meat Temp Reaches 160° F.
5 000° F Off On 10 Minutes
* Do not use smoke if cooking in a household oven or dehydrator.
** To shower, simply spray with water for 10 minutes, or place product in an ice bath.
++ To increase humidity for a better looking final product, place a small pan of water in the bottom of the smokehouse during the entire cooking cycle.
Cooling: Hold 90 minutes at room temperature before moving to a fridge/cooler.
But honestly, when I tried this in my #3, I didn't get very good smoke because the temps were too low and when I did start bumping the temp up I never really did get much smoke. If you try this method, make sure you use chips or wood slivers to ensure you get smoke. My problem is that I used chunks and the temp was just too low to get the smoke going with this stepped-up method. Finally, this method just took FOREVER to smoke 1 batch of sticks (close to 12 hours) and when I do this I typically try to smoke two batches per day.
So, now my current method is very simple:
- Smoke at 150 for 1 hour without the Jerky Dryer
- Smoke at 200 for 1 hour without the Jerky Dryer
- Add the Jerky Dryer and smoke until the internal temp of the sticks hit 160° F
Notes- This method usually takes about 6-8 hours depending on how full the smoker is.
- 25lbs of sticks pretty much maxes my #3 out and that is on 6 shelves. So every 2-3 hours after I turn the dryer on, I rotate the trays top to bottom and front to back. Otherwise, the bottom shelves will get done way before the top ones. Another reason for doing this is because I have a hot spot at the back of my smoke box. So if I didn't rotate front to back, the back-side of the sticks would get burnt.
- This may seem too high of a temp and too fast for some people, but I needed to find a way to speed my smokes along so I could get two batches done per day without staying up until all hours of the night or getting up at the butt-crack of dawn to start the first batch.
This is what I found works best for me anyway. I would recommend experimenting with smaller batches until you find the method that works best for you.
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I have the dryer and that's what I thought. I've done summer sausage with the dryer and I'm doing 25# of sticks this weekend. I've got the Waltons Willies stick seasoning on the way.
Joe, let me know how you like the Willies Snack seasoning mix. I use it a lot and it is one of my favorites!