Chipotle Wildfire Snack Sticks
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Go figure that the day I get time to make snack sticks is the day it is 48F outside not 10F like it has been. Was hoping to make better use of my back patio as a freezer while processing these. Oh well.
This was 25lb pork butt and the Chipotle Wildfire snack stick seasoning from PS. I decided against cheese as I feel like I have added cheese to EVERYTHING I’ve made lately so wanted to be different.
Did a single 3mm grind as I was feeling lazy and hadn’t used my 3mm plate yet. Quick hand-mix with 16oz water and stuffed with a 13mm horn into 21mm casings. I wanted to use 19mm casinbgs but think I gave away my 12mm horn due to past issues with stuffing difficulty. Kind of glad as even the 13mm into 21mm was some effort to crank. Was probably a bit too stingy with the water in this batch.
They are in fridge now and will smoke tomorrow. Am considering dehydrating some for a few hours after the smoke to see what it does to them.
Love how the hopper fits 25lb:
3mm grind. Bet this would be perfect for making some dumplings.
Post-mix:
All done stuffed.
Also since these were bone-in I ended up with a bit extra. Sliced it into some pork steaks to grill later this eve.
Jamieson22 nice work and great use of the rest of the butt making those steaks. They look like they will be tasty.
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Threw the pork steaks on my Pitts & Spitts 1250 smoker for 1.5 hours then seared on the gasser. No way this tasty a meal should cost about $2.
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Threw the pork steaks on my Pitts & Spitts 1250 smoker for 1.5 hours then seared on the gasser. No way this tasty a meal should cost about $2.
Jamieson22 Looks great. Smoked or grilled pork steak is one of my favorites.
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Threw the pork steaks on my Pitts & Spitts 1250 smoker for 1.5 hours then seared on the gasser. No way this tasty a meal should cost about $2.
Jamieson22 Man those look delicious & perfect!
Wow, you have a Pitts & Spitts. I used to have one, when we lived in Texas. I cannot afford one or even close to that anymore, sadly to say. I helped them design what I later found out to be one of their most popular models back in 1992. I did one where the fire box & baffle was down low on a 5’ wide model if I am not mistaken, maybe 6’, then there was a second baffle above the horizontal cooking surfaces with a vertical section that I smoked birds & sausages, etc. in. Then I had it set up so that it was built in, with a stone chimney, but we could roll it out & use the portable smoke stack if need be. When I got transferred & we had to sell that house, My wife said you make sure you keep your cooker & the buyers said they did not want it anyways. Then at the very last second at closing they said they wanted it & other stuff & that was a fiasco, but we were paying rent on two places at the time, one in Texas & me in Alabama to the transfer location. Oh well.
Those steaks look absolutely fantastic! -
Jamieson22 Man those look delicious & perfect!
Wow, you have a Pitts & Spitts. I used to have one, when we lived in Texas. I cannot afford one or even close to that anymore, sadly to say. I helped them design what I later found out to be one of their most popular models back in 1992. I did one where the fire box & baffle was down low on a 5’ wide model if I am not mistaken, maybe 6’, then there was a second baffle above the horizontal cooking surfaces with a vertical section that I smoked birds & sausages, etc. in. Then I had it set up so that it was built in, with a stone chimney, but we could roll it out & use the portable smoke stack if need be. When I got transferred & we had to sell that house, My wife said you make sure you keep your cooker & the buyers said they did not want it anyways. Then at the very last second at closing they said they wanted it & other stuff & that was a fiasco, but we were paying rent on two places at the time, one in Texas & me in Alabama to the transfer location. Oh well.
Those steaks look absolutely fantastic!calldoctoday wow that is amazing! When we did our patio/kitchen I knew I wanted an upgrade from Traeger so went with a built-in fully stainless steel P&S pellet smoker. It is more or less a family heirloom now.
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Jamieson22 Man those look delicious & perfect!
Wow, you have a Pitts & Spitts. I used to have one, when we lived in Texas. I cannot afford one or even close to that anymore, sadly to say. I helped them design what I later found out to be one of their most popular models back in 1992. I did one where the fire box & baffle was down low on a 5’ wide model if I am not mistaken, maybe 6’, then there was a second baffle above the horizontal cooking surfaces with a vertical section that I smoked birds & sausages, etc. in. Then I had it set up so that it was built in, with a stone chimney, but we could roll it out & use the portable smoke stack if need be. When I got transferred & we had to sell that house, My wife said you make sure you keep your cooker & the buyers said they did not want it anyways. Then at the very last second at closing they said they wanted it & other stuff & that was a fiasco, but we were paying rent on two places at the time, one in Texas & me in Alabama to the transfer location. Oh well.
Those steaks look absolutely fantastic!calldoctoday Here is my Maverick 1250 built-in:
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Cut into 42" lengths, towel dried real quick and now all set for the smoker. Just dropped them in at 120F to dry for an hour.
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calldoctoday Here is my Maverick 1250 built-in:
Jamieson22 Very nice! I so want one!
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Jamieson22 Looks great. Smoked or grilled pork steak is one of my favorites.
Bob Stehlik said in Chipotle Wildfire Snack Sticks:
Jamieson22 Looks great. Smoked or grilled pork steak is one of my favorites.
Yeah they are highly under-rated. When bone in butts are on sale I used to just grind the extra but never really know what to do with it and sometimes I’d end up tossing after a few days as I’d forget about it. Now I look forward to a few extra pounds.
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Very nice like the set up
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So at 3h45 min the off pieces I did on my pellet smoker at 180F the whole time are done.
The PK100 did an hour each at 120/130F and is just finishing 2 hours at 145F with smoke. Will be moving up to 160f for 2 hours next.
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Cut into 42" lengths, towel dried real quick and now all set for the smoker. Just dropped them in at 120F to dry for an hour.
Jamieson22 they look amazing
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So just a few minutes shy of 9 hours for them to hit 152F IT.
I did 1 hours each at 120F and 130F vents open, then 145F for 2 hours with smoke/vents 40% open, then 160F for 2 hours with smoke/vents 40% open, then 175F no smoke/vents 10% open and moved it up to 180F for the last hour or so.
Since I already cleaned everything (and feeling lazy) I am skipping the cold water bath and just leaving them in the 48F weather for a bit.
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So just a few minutes shy of 9 hours for them to hit 152F IT.
I did 1 hours each at 120F and 130F vents open, then 145F for 2 hours with smoke/vents 40% open, then 160F for 2 hours with smoke/vents 40% open, then 175F no smoke/vents 10% open and moved it up to 180F for the last hour or so.
Since I already cleaned everything (and feeling lazy) I am skipping the cold water bath and just leaving them in the 48F weather for a bit.
Jamieson22 Looks awesome. I see you have your dog on the lookout for snack stick poachers. I think he needs to get paid with a sample or two.
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calldoctoday Here is my Maverick 1250 built-in:
Jamieson22 That is real nice, very nice. It looks clean & practical too. Mine was the traditional barrel style, apx. 24" diameter, 60" long with heavy steel (old style) fire box underneath & four legs & rack with wheels. Baffle & water pan over fire box, then barrel with stainless steel roll up lid & double rack, with set up for rotisserie. Then another baffle & a vertical chamber for hanging sausages & birds before heading up the chimney about 20 fit or so with a 6" flue through a stone chimney shaft. With the wheels, you could roll it out & lock it if need be & attach the short 12" flue & damper. Unfortunately, I never got to roll my baby out again & found I could never afford another again like that. I have tried a number of set ups including a Bradley back in the late 70’s that I probably should have not got rid of as it still looked good in the 90’s. A few Brinkmans & Smokies, some other designs that never really fully materialized, a whole in the ground or two, A Smoke Hollow gas big model, but never anything like that old Pitts & Spitts. I remember when my father-in -Law & I went to pick that thing up with my trailer I had back then. He thought I was crazy, but was amazed & enjoyed it when we cooked him something up. My own Dad used to say we needed to invite Compton’s Army when we fired that thing up. Those were the good old days.
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All chilled and cut into 6” sticks. Definitely lots of wrinkles compared to the sous vide finishes I’ve done in the last. But they taste wonderful, though still hold the Habanero BBQ from Walton’s as my favorite snack sticks.
Pitts & Spitts on right and PK100 on left.
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Also forgot, this is how much fat I collected in drip tray from 25lb. Then ends we’re just cut, not twisted/closed.
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Also forgot, this is how much fat I collected in drip tray from 25lb. Then ends we’re just cut, not twisted/closed.
Jamieson22 those are nice sticks. I like the wrinkles it adds character. I mean it in a good way.
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Jamieson22 those are nice sticks. I like the wrinkles it adds character. I mean it in a good way.
samspade thanks. My last batch was like fat/plump/perfect without a single wrinkle so I def wanted to try drying them out some more. I got that.
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