RotoMetals2WidenersLee PrecisionTitan Reloading
Inline FabricationRepackboxMidSouth Shooters SupplyLoad Data
Reloading Everything
Results 1 to 13 of 13

Thread: Making snack sticks

  1. #1
    Boolit Buddy
    Join Date
    Feb 2018
    Location
    Iowa
    Posts
    263

    Making snack sticks

    Just got done with a batch (10 pounds) of snack sticks using Hi Mountain Sweet and Spicy seasoning and sharp cheddar cheese.

    1) Season and stuff, refrigerate over night.
    2) Hang for an hour before placing in smoker.
    3) Dry (no smoke) in smoker at 100-110 degrees for 1 hours.
    4) Smoke at 135-145 degrees for 3 hours
    5) Cook until internal temperature reaches 158-165. Gradually increase smoker temperature 5-10 degrees every hour (180 max).
    6) Let bloom at room temperature for 2 hours then place in refrigerator overnight.
    7) Cut to size and package.

    Click image for larger version. 

Name:	20181104_062719.jpg 
Views:	24 
Size:	48.9 KB 
ID:	230593 Click image for larger version. 

Name:	20181117_111129.jpg 
Views:	25 
Size:	157.7 KB 
ID:	230594 Click image for larger version. 

Name:	20181117_112149.jpg 
Views:	24 
Size:	181.3 KB 
ID:	230595 Click image for larger version. 

Name:	20181104_073132.jpg 
Views:	23 
Size:	203.3 KB 
ID:	230596

    Only 40 more pounds to go.

  2. #2
    Boolit Master
    Join Date
    Jan 2013
    Location
    Baldwin Co, across bay from Mobile, AL
    Posts
    1,125
    I wanna be your friend and on your Christmas list!!!! Those look good. Good job.

  3. #3
    Boolit Master MyFlatline's Avatar
    Join Date
    Oct 2014
    Location
    Crystal River Florida
    Posts
    993
    Stuffing those casings is a pain. I gave up on the stix and use the jerky gun now.

    Great looking stix you got.

  4. #4
    Boolit Master

    Hickory's Avatar
    Join Date
    Feb 2009
    Location
    The Great Black Swamp of Northwest Ohio
    Posts
    4,434
    So, how do they taste?
    Political correctness is a national suicide pact.

    I am a sovereign individual, accountable
    only to God and my own conscience.

  5. #5
    Boolit Buddy
    Join Date
    Feb 2018
    Location
    Iowa
    Posts
    263
    They go over very well with everyone. The hunters I hunt with love them, the non-hunters want to buy them.

  6. #6
    Banned








    Join Date
    Mar 2005
    Location
    munising Michigan
    Posts
    17,725
    yup I make about 25 lbs of them a year for my learning disabled brother and my son who love them. everyone else gets summer sausage because there just a pain to stuff.
    Quote Originally Posted by MyFlatline View Post
    Stuffing those casings is a pain. I gave up on the stix and use the jerky gun now.

    Great looking stix you got.

  7. #7
    Boolit Master hc18flyer's Avatar
    Join Date
    Mar 2013
    Location
    NE Nebraska
    Posts
    1,179
    What kind of beer do you like, on my way over! My brothers and I don't use the casings any more. We use a double jerky tip on our stuffer. We shoot them out onto was paper and flip them on to the smoker mesh. I can get almost 50# in the smoker at once. I rotate the racks twice to keep the drying even. We like pepperoni, Grandkids can't get enough! hc18flyer

  8. #8
    Boolit Master hc18flyer's Avatar
    Join Date
    Mar 2013
    Location
    NE Nebraska
    Posts
    1,179
    Sorry, wax paper. Dang auto correct!

  9. #9
    Boolit Master



    Join Date
    Aug 2010
    Location
    Alexandria VA
    Posts
    594
    I have some casings on hand to do this myself, but haven't made the time yet. My son and I are excited to try it. I make bratwurst often, and have done smoked kielbasa. Want to add snack sticks to my list of accomplishments soon.
    BDGR

  10. #10
    Boolit Master hc18flyer's Avatar
    Join Date
    Mar 2013
    Location
    NE Nebraska
    Posts
    1,179
    A bit of a pita, but worth while when comes to eaten time! My G-kids are putty in my hands when I bring out the pepperoni sticks!

  11. #11
    Boolit Buddy
    Join Date
    Feb 2018
    Location
    Iowa
    Posts
    263
    I currently use a LEM 5# vertical stuffer with metal gears. If you add a little extra water and go somewhat slow with the crank its not to bad. I'm never in a hurry so it doesn't really bother me how long it takes.

    Had one of the grandkids over last weekend and he must have ate 4-5 sticks and he's only 2.

  12. #12
    Boolit Master MyFlatline's Avatar
    Join Date
    Oct 2014
    Location
    Crystal River Florida
    Posts
    993
    Quote Originally Posted by Lloyd Smale View Post
    yup I make about 25 lbs of them a year for my learning disabled brother and my son who love them. everyone else gets summer sausage because there just a pain to stuff.
    Click image for larger version. 

Name:	snack stix.jpg 
Views:	15 
Size:	69.6 KB 
ID:	230759
    Click image for larger version. 

Name:	summer sausage1.jpg 
Views:	11 
Size:	105.3 KB 
ID:	230760

  13. #13
    Banned








    Join Date
    Mar 2005
    Location
    munising Michigan
    Posts
    17,725
    nice look pile!
    Quote Originally Posted by MyFlatline View Post
    Click image for larger version. 

Name:	snack stix.jpg 
Views:	15 
Size:	69.6 KB 
ID:	230759
    Click image for larger version. 

Name:	summer sausage1.jpg 
Views:	11 
Size:	105.3 KB 
ID:	230760

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
Abbreviations used in Reloading

BP Bronze Point IMR Improved Military Rifle PTD Pointed
BR Bench Rest M Magnum RN Round Nose
BT Boat Tail PL Power-Lokt SP Soft Point
C Compressed Charge PR Primer SPCL Soft Point "Core-Lokt"
HP Hollow Point PSPCL Pointed Soft Point "Core Lokt" C.O.L. Cartridge Overall Length
PSP Pointed Soft Point Spz Spitzer Point SBT Spitzer Boat Tail
LRN Lead Round Nose LWC Lead Wad Cutter LSWC Lead Semi Wad Cutter
GC Gas Check