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Old 01-18-2020, 09:42 PM   #1
RobinHood
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Default Busy day making snack sticks

Got a late start because had trouble finding casings. Hoyt Man and myself figured we’d get an early start on the 80lbs of snack sticks. Went to Heinsons to get casings, and to our luck, they were out. Called Bellville Meat Market and the guy says they have some. Drive there and what do you know, they are out too. After a few choice words due to the phone call we made, we leave to continue the quest. Finally found a relative that had some. So we get after it about 2:00 instead of way earlier than we wanted too. Oh well, we have all night. Finally got it all in the smokehouse. Time to relax a bit while it smokes.













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Old 01-18-2020, 09:46 PM   #2
steve morton
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Looking good.
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Old 01-18-2020, 09:51 PM   #3
lostbrd
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Oh Man, Love me some snack sticks!
The tape measure is to make sure all the cheese pieces are the same size?.
Looks awesome!

Last edited by lostbrd; 01-18-2020 at 09:57 PM. Reason: wrong reply
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Old 01-18-2020, 10:01 PM   #4
Grayson
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Nice. How long will your smoke it?
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Old 01-18-2020, 10:10 PM   #5
RobinHood
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Default Busy day making snack sticks

Quote:
Originally Posted by Grayson View Post
Nice. How long will your smoke it?


About 3 hours cold smoke, then crank up the heat to get them to 160°


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Old 01-18-2020, 10:12 PM   #6
lostbrd
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What would you say is the highest temp your smoke box gets to when your bringing them up to 160?
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Old 01-18-2020, 10:14 PM   #7
Hart8
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That looks awesome!

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Old 01-18-2020, 10:16 PM   #8
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Very nice
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Old 01-19-2020, 01:01 AM   #9
RobinHood
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Almost done




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Old 01-19-2020, 02:47 AM   #10
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Dang those look good!!! Definitely my favorite snack.
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Old 01-19-2020, 06:58 AM   #11
BURTONboy
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Default Busy day making snack sticks

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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Old 01-19-2020, 07:06 AM   #12
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Oh wow !!! That’s awesomeness at it best


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Old 01-19-2020, 07:37 AM   #13
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Sold a gun to a fellow tbh'r couple months ago that sells casings for a living. Can't remember his name but he's in Tomball. Might post up on here bout it and see if anyone can help
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Old 01-19-2020, 07:52 AM   #14
Tbuddyandroby
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Looks Good!!!
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Old 01-19-2020, 08:01 AM   #15
Quackerbox
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Where's your smoke come from?
I see the dryer hose but from.where

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Old 01-19-2020, 09:45 AM   #16
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Quote:
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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
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Old 01-19-2020, 10:08 AM   #17
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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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Old 01-19-2020, 11:15 AM   #18
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Quote:
Originally Posted by BURTONboy View Post
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
The cheese and jalapeńo 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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Old 01-19-2020, 11:33 AM   #19
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Wow that looks great!
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Old 01-19-2020, 11:37 AM   #20
Bryan11
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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?
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Old 01-19-2020, 01:52 PM   #21
RobinHood
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Quote:
Originally Posted by lostbrd View Post
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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Old 01-19-2020, 01:54 PM   #22
RobinHood
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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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Old 01-19-2020, 02:39 PM   #23
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Looking good Gabler! Yall do good work
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Old 01-19-2020, 03:14 PM   #24
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Quote:
Originally Posted by RobinHood View Post
Thanks
The cheese and jalapeńo 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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Old 01-19-2020, 04:54 PM   #25
RobinHood
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Looking good Gabler! Yall do good work


Thanks. We’re still at it. Lol





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Old 01-19-2020, 05:53 PM   #26
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Those look amazing. Great job!!!
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Old 01-19-2020, 06:32 PM   #27
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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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Let me know when, would love to get together
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Old 01-19-2020, 06:36 PM   #28
RobinHood
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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


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Old 01-19-2020, 06:44 PM   #29
BURTONboy
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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


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


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Old 01-19-2020, 07:19 PM   #30
RobinHood
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Originally Posted by BURTONboy View Post
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


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Old 01-19-2020, 07:24 PM   #31
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Dats gonna be good!!!
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Old 01-19-2020, 09:04 PM   #32
TxDispatcher
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We just finished up 300+ lbs of sausage links, 50 lbs of pan sausage, and 150 lbs of ground venison/beef earlier today...lot of work, but well worth it those snack sticks look good
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Old 01-19-2020, 09:14 PM   #33
RobinHood
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We just finished up 300+ lbs of sausage links, 50 lbs of pan sausage, and 150 lbs of ground venison/beef earlier today...lot of work, but well worth it those snack sticks look good


Nice!
Yes, it’s a lot of work, but you just gotta make it fun then it’s well worth it. It was just us 2, so we just did the sticks this weekend, and will do 200lbs sausage and 100lbs burger/chili next weekend.


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Old 01-19-2020, 09:31 PM   #34
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Nice
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Old 01-19-2020, 11:13 PM   #35
TxDispatcher
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Quote:
Originally Posted by RobinHood View Post
Nice!
Yes, it’s a lot of work, but you just gotta make it fun then it’s well worth it. It was just us 2, so we just did the sticks this weekend, and will do 200lbs sausage and 100lbs burger/chili next weekend.


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There were 4 of us, otherwise we wouldn’t have finished today was getting them out of the smoke house, chilled, packaged, and everything cleaned up. This was the most we’ve ever done at one time. It’s usually multiple weekends doing 200 lbs. This year was a little different, but we now know that we can do it good luck next weekend and yes, having fun with friends (family in our situation) is great...I don’t see my uncle near as often as I should, so it’s always a good time when we all get together
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