Busy day making snack sticks

[Hoyt Man]

Where's your smoke come from?
I see the dryer hose but from.where

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I have a 15g barrel cut in half with a lid outside that I put pieces of wood in then set it in top of a gas burner to keep the wood smoking

[Slick8]

Very nice and one of my favorites.

If you plan ahead stop by Maeker's in Shiner next time. They sell some of the best casings out there imo. Perfect size and on plastic sleeves which takes all the pain out of loading on your stuffing horn.

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[RobinHood]

You put jalapeno and cheese in dried sausage? I made some yesterday and was careful to clean the stuffer so as to keep leftover cheese from the fresh out of my dry as I thought it would be weird. But I dont cook mine either, just cold smoke then let hang til dry. Interested to hear your thoughts on it.

Looks good by the way. And we should get together at Pivo’s sometime if yall live in the area.


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Thanks [emoji1303]
The cheese and jalapeño doesn’t go in the meat till after the grind. We mix it in before stuffing. It’s great in snack sticks and dry sausage.
Yes, Pivos sounds great. Always looking forward to meeting TBHers for a cold one or six. Lol


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[Mexico]

Wow that looks great!

[Bryan11]

those look amazing, i've done summer sausage and smoked links but haven't tried snack sticks yet.

What diameter and type casings are you using?

[RobinHood]

What would you say is the highest temp your smoke box gets to when your bringing them up to 160?

We couldn’t get the temp up in the smokehouse and it got late, so we left them hang as is in there overnight. This morning we cooked them in the oven at 180° for about an hour and 15 mins.
That did the trick. They turned out great.


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[RobinHood]

those look amazing, i've done summer sausage and smoked links but haven't tried snack sticks yet.

What diameter and type casings are you using?

I think it was a 19 tube. We used the synthetic casings.


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[Smart]

Looking good Gabler! Yall do good work

[BURTONboy]

Thanks [emoji1303]
The cheese and jalapeño doesn’t go in the meat till after the grind. We mix it in before stuffing. It’s great in snack sticks and dry sausage.
Yes, Pivos sounds great. Always looking forward to meeting TBHers for a cold one or six. Lol


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Alright well we’ll have to put something together this year then. Be nice to meet some folks in the area.


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[RobinHood]

Looking good Gabler! Yall do good work

Thanks. We’re still at it. Lol





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[TexasCanesFan]

Those look amazing. Great job!!!

[brianlg31]

Alright well we’ll have to put something together this year then. Be nice to meet some folks in the area.


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Let me know when, would love to get together

[RobinHood]

Let me know when, would love to get together

Well we’re back at it next weekend making 200lbs sausage and 100 lbs of hamburger/chili. Y’all both are more than welcome to come help [emoji23][emoji23]


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[BURTONboy]

Well we’re back at it next weekend making 200lbs sausage and 100 lbs of hamburger/chili. Y’all both are more than welcome to come help [emoji23][emoji23]


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If I wasnt in a cookoff at La Bahia I would come help. Maybe next time!


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[RobinHood]

If I wasnt in a cookoff at La Bahia I would come help. Maybe next time!


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We’ll catch up soon [emoji1303]


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