50lbs of Snack Stix on the docket for this weekend

[NDKoze]

We have 50lbs of Snack Stix to smoke this weekend. This is the last of our meat from our 2013 deer/hog butchering.

I made a new sausage hanging rack that I am affectionately calling the "Sausage Rack 1000"

We got everything all mixed up and stuffed this morning and will be smoking tomorrow morning, half in my Dad's Big Masterbuilt (propane) and the other half in my #3.

This will be my first attempt at Snack Stix with the Jerky Dryer. The last batch of stix without the dryer didn't turn out the best as they basically steamed in the smoker instead of smoked. I am cautiously optimistic about this batch.

Here are some pics of my new rack and the stuffed stix hanging.

 

[es1025]

Looks really good.

Ill take a couple of links.

 

[DivotMaker]

Man, Gregg, that is one SWEET sausage rack!  Bet you could market those!  Really nice job!

But....something that nice deserves to, at least, be called the "Sausage Rack 2000!" ;D  Feel free to ship me some samples, for "independent evaluation purposes," of course!

 

[NDKoze]

Well, since it was the first version, I figured it would be the 1000.

I'll post more pics tomorrow of the results.

 

[Pork Belly]

I like your rack, I used a laundry drying rack a few times but it didn't hold up. I am looking forward to seeing your results.

 

[BedouinBob]

Nicely done Gregg! I note in one of the pictures you have some Havoline motor oil. Plan on experimenting with the flavor profile?  Can't wait to see the results.

 

[NDKoze]

Nicely done Gregg! I note in one of the pictures you have some Havoline motor oil. Plan on experimenting with the flavor profile?  Can't wait to see the results.

That's my Dad's for his tractors.

Stix in the propane smoker are already done and look awesome! We skipped the ice bath as it is quite cool here in ND today. We just hung them back on the racks and within mutes they were cooled.

The ones in my #3 are taking a little longer. The jerky dryer is really pumping the moisture out of the box.

I'll post pics when they're all done.

 

[Pork Belly]

Greg,
Please post the details with the pics.
Cold or hot smoker, what temp, how long etc.


Thanks

 

[NDKoze]

Well, this batch went a lot better than my last attempt. The Jerky Dryer really made a huge difference in removing the moisture that ended up steaming instead of smoking the previous batch.

There were definitely some hot spots in the back of the smoker that burnt some of the ends. When I noticed this, I rotated all of the trays from top to bottom and back to front. Next time I will schedule my rotation earlier to try to prevent the burnt ends.

I smoked for an hour at 175, then two hours at 200. With all of that meat in the smoker, it had a hard time getting up to temp so I ran it at 225 for two hours and then backed it down to 200 for the remaining two hours. So, it took a total of seven hours. I ended up going more by sight to tell when they were done because I was having a hard time getting an accurate reading from my Maverick. I think it was bad probe placement.

The batch in my Dad's smoker was done in about half of the time and ran at a straight 200 for the whole time give or take a few temp swings before I could get the temp dialed in.

Cold meat into a cold smoker with 3 ounces of hickory.

I used a store bought original Excalibur seasoning package.

Here are some pics.

 

[BedouinBob]

Nicely done Gregg! You're making me hungry! 

 

[DivotMaker]

Those look fantastic, Gregg!  Nice job!

 

[Pork Belly]

Those look real good. No issues with the casing slipping or pealing?

 

[NDKoze]

Those look real good. No issues with the casing slipping or pealing?

No, no slippage yet. But I have found them to be nice and tight prior to vacuum sealing but then sometimes become loose after being sealed in the food saver bag for awhile. Hopefully these will stick.

 

[Pork Belly]

Should have asked this earlier but it just occurred to me, would you go cold meat cold smoker again or hot smoker cold meat?

I am wondering about warming it up at 250 then throwing in the racks of meat and dropping it to 200. What do you think?

 

[NDKoze]

Should have asked this earlier but it just occurred to me, would you go cold meat cold smoker again or hot smoker cold meat?

I am wondering about warming it up at 250 then throwing in the racks of meat and dropping it to 200. What do you think?

I am not sure about that. What would be the goal/purpose?

 

[Pork Belly]

With all of that meat in the smoker, it had a hard time getting up to temp so I ran it at 225 for two hours and then backed it down to 200 for the remaining two hours. So, it took a total of seven hours.

he batch in my Dad's smoker was done in about half of the time and ran at a straight 200 for the whole time

I think the propane pumping steady continuous heat much like an oven is more stable than the up and down of the analog thermostat. If the smoker was HOT, quickly load the racks and seal it up It would likely drop from 250 to 200'ish. The sticks would be in the heat and smoke immediately not creeping up in temp.

Did you run the dryer the entire smoke?

 

[NDKoze]

I see what you mean now.

No, I started the dryer about 2 hours in after the smoke had pretty much stopped.

 

[MNGuy1959]

Gregg:

I know I am late on this post, but all I can say is Wow!!  Nicely done, my friend.  Hey I am only three hours southeast of you, so if you need another taste tester, just give me a call .  Or if you want an adopted brother LOL. 

Man those sticks are making me hungry!! 

 

[NDKoze]

Hey Gene, if you ever get up to the Fargo area, I would buy you a beer or two and give you some samples.

 

[Bear]

Wow....that looks very good and wishing we were neighbors.    You all have perfected that and I'm taking your advice and will give a try.  Many thanks.


Bear