kyle Sadie

@ndmike I’m retired after 41 years at Goodyear tire plant radial truck department.

sheleyp1
I’m in total agreement with you on the southern border.
Maybe we should ask the truckers to head to the southern boarder and see if they can slow the trafficking of drugs and illegals down?
We are being invaded and it seem few care!

ND Mike what flavor pellets did you use to smoke with?

RJ Adventures master built does all my sausage and sticks everything else goes on my Weber bullet

I have switch to waltons 21mm casings. start mine in el smoker at 140 1hr, 150 2hr 160 2hr 170 2 hr 180 until internal of 160 is reached. Bring in and hang at room temp for 2 - 3 hrs. Cut and vacuum seal. I do not water bath my sticks. For me no bath makes my casings tighten up on sticks. It got rid of my loose casings alone with smoking low and slow. Each to has own this just works for my stick eaters.

Deepwoodsbutcher WOW lucky you guy’s can buy high temp cheese for those prices. Only one store in Topeka Kansas sells high temp cheese and all flavors are 8.00 @ lb. Next closest store is Waltons in Wichita which is 153 miles away.

@ndmike what flavor snack sticks did you go with this year?

TexLaw is ghost pepper cheese pretty hot?

MAD KK before vacuum packing put sticks in a grocery paper bag and put in fridge. Every day you leave in the fridge the dryer and harder they become.

ND Mike Congratulations very nice choice of Walton equipment.
The only problem I have now is I’m facing a 2nd mortgage on the house in order to buy pork and beef to use my grinder and stuffer. To old to hunt wild game and if could can’t find any shells to purchase. Just kidding, actually can save money making my own sausages. Enjoy!

RJ Adventures great idea about going back to crank when doing sticks. I think I have the same lem el stuffer. LEM 20 lb electric. Mine came with a 1/2” od stuffing tube. One day was stuffing 19 mm casings the top pin receiver was torn off the side of the stuffer can and lower pin on the same side was bent down that holds the can in the stuffer due to the housing bent. Holy moley thought I had just trashed a 800 dollar stuffer. Well was able to straighten the lower pin that is bolted to housing by added a large finder washer to reinforce and straighten housing. Did on both sides. And I got lucky my brother in law is a welder with 40 plus years experience. Brought him over and he welded that upper bracket back on the stuffer can. He is so good it came out with no distortion to can. You could not tell the repair. Guess who gets samples of my sausages and sticks all the time. Lol
After that I went to 21 mm mahogany casings next size larger stuffing tube and cut oak shims to slide under stuffer can to prevent that from happening again. Now it will kick out motor overload before it damages stuffer. The motors do have a internal overload protection.
Ok happy stuffing.

processhead thanks for responding and all the good tips from everyone will make same changes to my process based on the info and see if I can make a difference. Thanks again

Jamieson22 went to Costco today in Kansas City Missouri and they had two flats of the seasoning also so jumped on a couple bottles and slid over to the cracker isle and picked up a box of chesit’s. I’m ready to get mixing some tasty snacks.

Jamieson22 I finally got everything I needed to make a batch in time to enjoy while watching the chiefs play last Sunday. They tasted great, thanks for sharing the recipe. Not sure haw to post pictures so no pictures.

glen my Costco 48 oz box had two bags of cheez-it’s in the box, each bag containing 24oz each.

Looking for sum guidance on smoking store bought baloney. Like how long to smoke and smoke at what temperature. Also do I need to have the baloney reach a certain internal temp since it is already cooked not for spoilage but for taste and texture? What smoking wood do most like to use?
Thanks for any tips.

Jamieson22 since you shared your recipe for the smoked cheez-it’s I have made 3 batches so far. Friends and family love them. Just wanted to say thank you for introducing us to this great snack.