Snack Stick Weekend
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deplorablenc1 THose look great, I want to see more people doing the larger snack sticks, they are so much easier to stuff and they have a lower likelihood of fatting out during smoking as well!
Jonathon I’m going to try the 21mm for the first time this weekend. I have always used 17 and 19mm, but LEM changed their casings a while back. I’m tired of having to strip the casing onto my tube. The 19’s used to slide right over my 1/2” tube. I’ll post updates when I’m done.
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Jonathon I’m going to try the 21mm for the first time this weekend. I have always used 17 and 19mm, but LEM changed their casings a while back. I’m tired of having to strip the casing onto my tube. The 19’s used to slide right over my 1/2” tube. I’ll post updates when I’m done.
chrisndee2 I got the 19 and 21 both from Waltons and they work perfectly! The 21 actually is awesome with cheese addition.
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deplorablenc1
I was looking for a Slim Jim sized stick.
But don’t care really. I’ll eat anything…
Except Rutabagas and Lima Beans.
pauliedmondsjr I bet rutabaga and Lima beans would even be good mixed with pork and stuffed with high temp cheese in the 21mm!
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pauliedmondsjr I bet rutabaga and Lima beans would even be good mixed with pork and stuffed with high temp cheese in the 21mm!
LOL!
No, they would not! -
chrisndee2 In my opinion you are making the right decision on abandoning the 17mm. It puts too much stress on the stuffer and just makes everything harder (thats just my opinion) for very little difference in size and none in taste. If you want to go with the 19mm our 19mm smoked collagen slides perfectly onto a 12mm (1/2") tube! Just something to think about in the future!
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deplorablenc1 THose look great, I want to see more people doing the larger snack sticks, they are so much easier to stuff and they have a lower likelihood of fatting out during smoking as well!
Jonathon is a meat binder needed for snacks, I have the seasoning and cure already
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Jonathon Not needed but absolutely preferred. When making snack sticks you need to make sure everything is bound up as they are going to be smoked and possibly hung. Smoking will create an environment where the fat can render out of the meat and it can either get stuck in between the meat and the casing or if they are hanging it can drip down onto your drip tray and create an enormous mess. Also, it will generally improve the texture of the snack stick and can make protein extraction easier and improve your final yield.
Hope it helped!
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deplorablenc1 THose look great, I want to see more people doing the larger snack sticks, they are so much easier to stuff and they have a lower likelihood of fatting out during smoking as well!
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rhjbarney That is the second time in recent weeks I have heard sausage referred to as Cigars, I like it and I am sure I can come up with a clever (for me at least) social media post about it. Also, I use a lot of the pictures our users post here on Walton’s Instagram, Facebook and twitter accounts and also Meratgistics Face Book accounts. Consider this my shameless plug to follow our social media accounts.
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rhjbarney That is the second time in recent weeks I have heard sausage referred to as Cigars, I like it and I am sure I can come up with a clever (for me at least) social media post about it. Also, I use a lot of the pictures our users post here on Walton’s Instagram, Facebook and twitter accounts and also Meratgistics Face Book accounts. Consider this my shameless plug to follow our social media accounts.
Jonathon
We’ll that was the first thing that came to mind the first batch i ever made. had a cold beer in hand and was sampling one and closed my eyes to savor the moment and the smoke aroma smelled just like i had a lit cigar in my mouth thus the term [meat cigars]
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