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Made Some Snack Sticks -YUM!!!!! (pic heavy)

Retired RailRoaderRetired RailRoader Posts: 935
edited 4:31PM in EggHead Forum
I bought a 5lb. sausage stuffer a few months ago as I hated trying to stuff casings with my Kitchen-Aid. I finally got around to using it and I decided to try my hand at Snack sticks. I used a 2lbs of beef top round, 2lbs chuck and 1lb of pork butt.
Got everything set to grind
First grind is course
Second grind fine
I am using the Backwoods Hot Snack Mix. Here the spices and cure are premixed with ice water.
The meat and spices are all together and ready for the stuffer.
Starting to fill the casings
All the meat is now in the casings and cut into 7 inch lengths.
Just look at that goodness and no fillers just real meat and spices
On the egg with a dome temp of 200 deg.
2 hours later
4 hours later the sticks are at an internal temp of 165 deg.
They are taken off the egg with a quick ice water bath and air dried.
A good snack deserves a good beer.
Everyday is Saturday and tomorrow is always Sunday.


  • Richard FlRichard Fl Posts: 8,239
    You can come to my tailgate party anytime and I will provide the beer. Great looking project.
  • Looks great!!!! BTW, what gasket are you using on your egg? I need to replace mine and that one looks like it would last longer than the one I have.
  • I am using a Rutland gasket on all my eggs with High temp silicon as the adhesive.
    Everyday is Saturday and tomorrow is always Sunday.
  • LDDLDD Posts: 1,225
    holy smokes! that's wickid
    context is important :)
  • vidalia1vidalia1 Posts: 7,092

    Great project & end result. I will put the sausage stuffer on my list to give to Santa.... :)
  • BigABigA Posts: 1,157
    those look great!! Well done!! I need to get me one of those stuffers, i was thinking one for my kitchen aid but you advise against that??
  • The kitchen-Aid stuffer is more trouble then it's worth. I tried it once and I swore I would never use it again.
    Everyday is Saturday and tomorrow is always Sunday.
  • BigABigA Posts: 1,157
    well that is good to know, i will just get the grinder for it. those sticks look really good. :)
  • Thanks
    Everyday is Saturday and tomorrow is always Sunday.
  • MickeyMickey Posts: 18,647
    Do you mix the spice before the second grind or by hand after?
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • BacchusBacchus Posts: 6,019
    Very nice indeed. What did you use for the casings?
  • cookn bikercookn biker Posts: 13,407
    Very nice!! Pretty jelous of you right now!
    Thanks for sharing!
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • I used the casings that came in the kit. They were 22mm collagen casings.
    Everyday is Saturday and tomorrow is always Sunday.
  • I mixed the spices and added them after the second grind. I was told to mix the spices just before you stuff them into the casings so the meat would not setup before stuffing.
    Everyday is Saturday and tomorrow is always Sunday.
  • CrueznCruezn Posts: 317
    Wow! Now I have an idea with what to do with my left over deer trim this season. Great set of pics to really show the process. Thanks for sharing.
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