Habanero BBQ Snack Sticks w/ Hot Pepper Cheese
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Did this batch the laziest way possible with a grind yesterday, season/mix/stuff today, and will smoke tomorrow.
Meat block was 25lb of pork butts ground twice through 4.5mm plate. Then the Habanero BBQ mix plus sure cure and 2.5lb of hot pepper cheese with 2 quarts of water.
Stuffed into 21mm mahogany collagen casing with a 13mm stuffing tube. This was MUCH easier to spin than past batches. Differences are 13mm vs 12mm tube, double grind, and all past batches were 80/20 pre-ground beef instead of pork butts.
Can’t wait to smoke these!
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You guys are making me hungry!
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All done on the PK100 as well. Ended up taking 9h16m to finally hit 160F IT. Pretty much followed the smoke schedule I posted above but cut the 125F phase from 2h to 1.5h, and with about 45min left on the 155F phase (when I removed sawdust pan) I bumped it up to 165F. I spent 3h45m in the 170F phase but bumped temp up a few times as things weren’t moving along. Finally ended up at 190F cooker temp to push past 150F IT and finish up.
Does 9+ hours seem reasonable for 21mm snack sticks? It seems like this PK100 just doesn’t have enough power above 140F and smoke sessions stall out. I can’t imagine how long it would take to hit 160F if I stayed at 170F.
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All done on the PK100 as well. Ended up taking 9h16m to finally hit 160F IT. Pretty much followed the smoke schedule I posted above but cut the 125F phase from 2h to 1.5h, and with about 45min left on the 155F phase (when I removed sawdust pan) I bumped it up to 165F. I spent 3h45m in the 170F phase but bumped temp up a few times as things weren’t moving along. Finally ended up at 190F cooker temp to push past 150F IT and finish up.
Does 9+ hours seem reasonable for 21mm snack sticks? It seems like this PK100 just doesn’t have enough power above 140F and smoke sessions stall out. I can’t imagine how long it would take to hit 160F if I stayed at 170F.
Jamieson22 they look great
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All done on the PK100 as well. Ended up taking 9h16m to finally hit 160F IT. Pretty much followed the smoke schedule I posted above but cut the 125F phase from 2h to 1.5h, and with about 45min left on the 155F phase (when I removed sawdust pan) I bumped it up to 165F. I spent 3h45m in the 170F phase but bumped temp up a few times as things weren’t moving along. Finally ended up at 190F cooker temp to push past 150F IT and finish up.
Does 9+ hours seem reasonable for 21mm snack sticks? It seems like this PK100 just doesn’t have enough power above 140F and smoke sessions stall out. I can’t imagine how long it would take to hit 160F if I stayed at 170F.
Jamieson22 they look great. The last time I made sticks we smoked them for 2 hours then I pulled them and put them in the oven until they hit 155. I had the oven set as low as it would go which was 180. They took about an hour to hour and a half in the oven. Next time I’m going to smoke until internal is 130. Then pull them and finish in a electric roaster oven filled water at set to 180 until internal is 155.
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All done on the PK100 as well. Ended up taking 9h16m to finally hit 160F IT. Pretty much followed the smoke schedule I posted above but cut the 125F phase from 2h to 1.5h, and with about 45min left on the 155F phase (when I removed sawdust pan) I bumped it up to 165F. I spent 3h45m in the 170F phase but bumped temp up a few times as things weren’t moving along. Finally ended up at 190F cooker temp to push past 150F IT and finish up.
Does 9+ hours seem reasonable for 21mm snack sticks? It seems like this PK100 just doesn’t have enough power above 140F and smoke sessions stall out. I can’t imagine how long it would take to hit 160F if I stayed at 170F.
Jamieson22 any taste or texture difference between the pk sticks and P&S sticks?
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At some point I decide less than 25lb isn’t worth the effort to cleanup the equipment.
Just hope it all fits in my PK100 tomorrow morning.
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Fired up grill for this monster Porterhouse and cooked up two patties of these snack stick. Super tasty. Excited for these!
Jamieson22 I like a good porterhouse, that and ribeye. Looks good
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Jamieson22 any taste or texture difference between the pk sticks and P&S sticks?
twilliams said in Habanero BBQ Snack Sticks w/ Hot Pepper Cheese:
Jamieson22 any taste or texture difference between the pk sticks and P&S sticks?
I plan to do some side by side when I vac seal them this eve. At initial taste the PK were far more smoky.
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All done on the PK100 as well. Ended up taking 9h16m to finally hit 160F IT. Pretty much followed the smoke schedule I posted above but cut the 125F phase from 2h to 1.5h, and with about 45min left on the 155F phase (when I removed sawdust pan) I bumped it up to 165F. I spent 3h45m in the 170F phase but bumped temp up a few times as things weren’t moving along. Finally ended up at 190F cooker temp to push past 150F IT and finish up.
Does 9+ hours seem reasonable for 21mm snack sticks? It seems like this PK100 just doesn’t have enough power above 140F and smoke sessions stall out. I can’t imagine how long it would take to hit 160F if I stayed at 170F.
Jamieson22
9+ seems reasonable. But not for this guy anymore, that’s a distant memory.
About 4hrs until they hit 135 then hot water bath. Will hit 160 in a matter of minutes.Seems to leave more time for other things like, a cold beer or a little bourbon on the rocks while munching on all your hard work. LOL
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Jamieson22
9+ seems reasonable. But not for this guy anymore, that’s a distant memory.
About 4hrs until they hit 135 then hot water bath. Will hit 160 in a matter of minutes.Seems to leave more time for other things like, a cold beer or a little bourbon on the rocks while munching on all your hard work. LOL
PapaSop said in Habanero BBQ Snack Sticks w/ Hot Pepper Cheese:
Jamieson22
9+ seems reasonable. But not for this guy anymore, that’s a distant memory.
About 4hrs until they hit 135 then hot water bath. Will hit 160 in a matter of minutes.Seems to leave more time for other things like, a cold beer or a little bourbon on the rocks while munching on all your hard work. LOL
I could learn a lot from you. Def agree a good path may be to smoke in PK100 and finish in sous vide.
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So all are now vac sealed and ended up with 26 bags with 8x6" stick each (8x10" bags) and 3 bags of shorties (6x10" bags). Also got two pint bags full of end and curve/hanging cuts that are snacks for next day or so. Seems 42" hanging sticks work well in the PK100 with minimal loss for 6" sticks.
Since twilliams asked here are side by sides of the Pitts & Spitts 1250 and Pro Smoker PK100 batches:
1250 left, PK100 right:
1250:
PK100:
So to start:
Smoke on the PK100 batch is numerous time stronger. I did run a mostly full pan of mixed hardwood so was certainly heavy on the smoke by design. P&S used Lumberjack Comp Blend pellets. Beyond that they both taste amazing. I did label the batches so will be curious over next weeks or so how much of a difference I can tell (if any).Flavor:
This Habanero BBQ w Hot Pepper Cheese is AMAZING. Though have to say I can’t even tell the cheese is pepper cheese as the Habanero BBQ is pretty strong and overpowering (in a good way). Cheese adds a nice creaminess but not a lot of flavor here. Heat is pretty mild (medium depending who you are I’d say) but there, and sweet is pretty strong. Really nice balance and hard to stop eating them. Advice is if you avoided based on “Habanero” don’t worry - heat is like ballpark nacho slices.Just because I like pics and took them, here is the bagging and post chamber seal:
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All done on the PK100 as well. Ended up taking 9h16m to finally hit 160F IT. Pretty much followed the smoke schedule I posted above but cut the 125F phase from 2h to 1.5h, and with about 45min left on the 155F phase (when I removed sawdust pan) I bumped it up to 165F. I spent 3h45m in the 170F phase but bumped temp up a few times as things weren’t moving along. Finally ended up at 190F cooker temp to push past 150F IT and finish up.
Does 9+ hours seem reasonable for 21mm snack sticks? It seems like this PK100 just doesn’t have enough power above 140F and smoke sessions stall out. I can’t imagine how long it would take to hit 160F if I stayed at 170F.
Jamieson22 those look great.
-
Did this batch the laziest way possible with a grind yesterday, season/mix/stuff today, and will smoke tomorrow.
Meat block was 25lb of pork butts ground twice through 4.5mm plate. Then the Habanero BBQ mix plus sure cure and 2.5lb of hot pepper cheese with 2 quarts of water.
Stuffed into 21mm mahogany collagen casing with a 13mm stuffing tube. This was MUCH easier to spin than past batches. Differences are 13mm vs 12mm tube, double grind, and all past batches were 80/20 pre-ground beef instead of pork butts.
Can’t wait to smoke these!
-
So all are now vac sealed and ended up with 26 bags with 8x6" stick each (8x10" bags) and 3 bags of shorties (6x10" bags). Also got two pint bags full of end and curve/hanging cuts that are snacks for next day or so. Seems 42" hanging sticks work well in the PK100 with minimal loss for 6" sticks.
Since twilliams asked here are side by sides of the Pitts & Spitts 1250 and Pro Smoker PK100 batches:
1250 left, PK100 right:
1250:
PK100:
So to start:
Smoke on the PK100 batch is numerous time stronger. I did run a mostly full pan of mixed hardwood so was certainly heavy on the smoke by design. P&S used Lumberjack Comp Blend pellets. Beyond that they both taste amazing. I did label the batches so will be curious over next weeks or so how much of a difference I can tell (if any).Flavor:
This Habanero BBQ w Hot Pepper Cheese is AMAZING. Though have to say I can’t even tell the cheese is pepper cheese as the Habanero BBQ is pretty strong and overpowering (in a good way). Cheese adds a nice creaminess but not a lot of flavor here. Heat is pretty mild (medium depending who you are I’d say) but there, and sweet is pretty strong. Really nice balance and hard to stop eating them. Advice is if you avoided based on “Habanero” don’t worry - heat is like ballpark nacho slices.Just because I like pics and took them, here is the bagging and post chamber seal:
Jamieson22
Awesome. Hopefully I’m doing the same thing in a couple weeks. -
So all are now vac sealed and ended up with 26 bags with 8x6" stick each (8x10" bags) and 3 bags of shorties (6x10" bags). Also got two pint bags full of end and curve/hanging cuts that are snacks for next day or so. Seems 42" hanging sticks work well in the PK100 with minimal loss for 6" sticks.
Since twilliams asked here are side by sides of the Pitts & Spitts 1250 and Pro Smoker PK100 batches:
1250 left, PK100 right:
1250:
PK100:
So to start:
Smoke on the PK100 batch is numerous time stronger. I did run a mostly full pan of mixed hardwood so was certainly heavy on the smoke by design. P&S used Lumberjack Comp Blend pellets. Beyond that they both taste amazing. I did label the batches so will be curious over next weeks or so how much of a difference I can tell (if any).Flavor:
This Habanero BBQ w Hot Pepper Cheese is AMAZING. Though have to say I can’t even tell the cheese is pepper cheese as the Habanero BBQ is pretty strong and overpowering (in a good way). Cheese adds a nice creaminess but not a lot of flavor here. Heat is pretty mild (medium depending who you are I’d say) but there, and sweet is pretty strong. Really nice balance and hard to stop eating them. Advice is if you avoided based on “Habanero” don’t worry - heat is like ballpark nacho slices.Just because I like pics and took them, here is the bagging and post chamber seal:
Jamieson22 good looking finished product. I bet they taste fantastic!
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So all are now vac sealed and ended up with 26 bags with 8x6" stick each (8x10" bags) and 3 bags of shorties (6x10" bags). Also got two pint bags full of end and curve/hanging cuts that are snacks for next day or so. Seems 42" hanging sticks work well in the PK100 with minimal loss for 6" sticks.
Since twilliams asked here are side by sides of the Pitts & Spitts 1250 and Pro Smoker PK100 batches:
1250 left, PK100 right:
1250:
PK100:
So to start:
Smoke on the PK100 batch is numerous time stronger. I did run a mostly full pan of mixed hardwood so was certainly heavy on the smoke by design. P&S used Lumberjack Comp Blend pellets. Beyond that they both taste amazing. I did label the batches so will be curious over next weeks or so how much of a difference I can tell (if any).Flavor:
This Habanero BBQ w Hot Pepper Cheese is AMAZING. Though have to say I can’t even tell the cheese is pepper cheese as the Habanero BBQ is pretty strong and overpowering (in a good way). Cheese adds a nice creaminess but not a lot of flavor here. Heat is pretty mild (medium depending who you are I’d say) but there, and sweet is pretty strong. Really nice balance and hard to stop eating them. Advice is if you avoided based on “Habanero” don’t worry - heat is like ballpark nacho slices.Just because I like pics and took them, here is the bagging and post chamber seal:
Warning! Dont view these pics if you
are hungry! -
Look really good, I will be making some next month along with jerky, if I make too soon they don’t make it to deer hunting in November.
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Look really good, I will be making some next month along with jerky, if I make too soon they don’t make it to deer hunting in November.
bocephus said in Habanero BBQ Snack Sticks w/ Hot Pepper Cheese:
Look really good, I will be making some next month along with jerky, if I make too soon they don’t make it to deer hunting in November.
Double batch sounds like it would solve some problems!
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bocephus said in Habanero BBQ Snack Sticks w/ Hot Pepper Cheese:
Look really good, I will be making some next month along with jerky, if I make too soon they don’t make it to deer hunting in November.
Double batch sounds like it would solve some problems!
Jamieson22 You would think that it would solve the problem, I will be making a double batch of jerky. Too many brothers and nephews, but it is all good, nice to be appreciated even if it is only for food.
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