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30 lbs of jalapeño and white cheddar snack sticks
Mi have never done them in the proofer before but with all things being equal, it's a temp controlled insulated cabinet, no outside elements to battle with keeping temps low. Just have to bump up the temp 10f every hour and rotate if necessary.
I have done several runs if stick in the past but never 30 lbs. I have only done 10 lbs based on my cooking limitations but having this cabinet at work I think will and should work just fine.
Mono there won't be any smoke on these. I don't think that every meat stick requires smoke. I have had zero complaints about not having smoke from those that have eaten them before.
Anywho, here's some pics of the load in this morning. I'll take a few more as the cook progresses. Temp was taken right after load in. It was at 140. The casings were already dry as I had my baker pull them out of the fridge when she got in this morning so I bumped it to 150 for the next 2-3 hours.
Comments
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@hondabbq
Hell yeah, do you want my address? I'll gladly pay for the shipping!Large BGE - McDonald, PA -
That is a really cool set up. What kind of stuffer did you use?Nerk Ahia LBGE
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pab said:That is a really cool set up. What kind of stuffer did you use?
It it smells so good in here. -
I have a 15 lb LEM vertical stuffer and according to the info they put out I need the deluxe model so the main rod doesn't bend when using such a small stuffing tube. I have really gotten into making sausages but have never done the snack sticks. Did you use the cheese made for higher heat?Nerk Ahia LBGE
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pab said:I have a 15 lb LEM vertical stuffer and according to the info they put out I need the deluxe model so the main rod doesn't bend when using such a small stuffing tube. I have really gotten into making sausages but have never done the snack sticks. Did you use the cheese made for higher heat?
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I will check to see if the LEM stuffer has the small horn for the model I have. They do make a stuffer that has added reinforcement for making the snack sticks but didn't want to spend another $100 for it. I had a five pound model as well but since I use a couple of pork butts when I make sausage filling it several times was an added mess I didn't want to deal with. I have never added cheese, but am thinking of giving it a try. Your snack sticks look great by the way.Nerk Ahia LBGE
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That looks outstanding. My buddy just left me with some venison sticks and those will not last long around here.Stillwater, MN
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StillH2OEgger said:That looks outstanding. My buddy just left me with some venison sticks and those will not last long around here.
I love these things. I make 8 different flavors but this one and the pizza stick are my favorites hands down.This volume of a run happened because one of my reps challenged me to building more than the normal 10 lbs I usually do. He said I should sell these things and said he could sell whatever I made. so he challenged me to make 30 lbs and I challenged him to sell them all. I made them, and he has already presold them all.
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pab said:I will check to see if the LEM stuffer has the small horn for the model I have. They do make a stuffer that has added reinforcement for making the snack sticks but didn't want to spend another $100 for it. I had a five pound model as well but since I use a couple of pork butts when I make sausage filling it several times was an added mess I didn't want to deal with. I have never added cheese, but am thinking of giving it a try. Your snack sticks look great by the way.
I was just looking at the LEM site and it has the 15 lb stuffer with a 15.875 mm horn. Just put a 19 or 21 mm casing over that and let er rip.The cabelas has a 10mm tube so your 1.5 times a big. I cant see that being a problem stuffing 19 or 21 mm casings.
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hondabbq said:
I love these things. I make 8 different flavors but this one and the pizza stick are my favorites hands down.
This volume of a run happened because one of my reps challenged me to building more than the normal 10 lbs I usually do. He said I should sell these things and said he could sell whatever I made. so he challenged me to make 30 lbs and I challenged him to sell them all. I made them, and he has already presold them all.
Stillwater, MN -
@hondabbq - went to the LEM site and the kits they make for snack sticks has the 21mm casings. Think I will give it a try and as you suggested at a little more water. Thanks for the info.Nerk Ahia LBGE
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What'd you use for your meat and what kind of fat content?
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pab said:@hondabbq - went to the LEM site and the kits they make for snack sticks has the 21mm casings. Think I will give it a try and as you suggested at a little more water. Thanks for the info.
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Spaightlabs said:What'd you use for your meat and what kind of fat content?
I have always used 50% lean ground beef and 50 % lean ground pork.
I have made some from 100 81% ground chuck.
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Awesome! You call that work? damn I'll work for free!canuckland
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Canugghead said:Awesome! You call that work? damn I'll work for free!
I stuffed them after I was finished work yesterday and set them up on racks last night. Just had to slide them into the cabinet this morning. Not really looking after them constantly, so doesn't affect work at all. -
Nice job - jalapeño cheddar is what we do with all of our geese. We pay to get them processed, but I imagine it wouldn't take long to see the ROI to do it ourselves.
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The ROI will be quicker than what we spent/spend on our eggs.
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168 finished sticks. Bloomed overnight and ready for packaging.
The smaller insert I did something different than my normal procedure. I have read that plunging them into cold water right out of the cabinet for a couple minutes keeps them plump compared to letting them cool slowly on the counter which causes them to shrivel up more.
Looking at the pics I am a firm believer.
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I swear I think between yesterday and today I've looked at this post like 7 times. I have been on the fence about starting to make these (my buddies all do jerky but I'm always very whatever about it)
I think you may have pushed me over the edge. I may be pushing you to post a recipe/flavor profile list here in the spring!! I guess I'll be scouting Bass Pro today at lunch to see what my "starter kit" options are."Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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That's how I started. I bought a cheap stuffer and a kit or 2 to see if I liked doing it. I liked eating them but I wanted my own flavors.
Then I started adding flavors to the kits, ie pepperoni stick kit I added tomato powder and soaked dehydrated onion and Parmesan to make pizza sticks.
Mi blew out my cheapo stuffer and upgraded to metal gears and a larger capacity.
I have cure, bought a box of casings, I did buy a bulk bag of a garlic/pepper seasoning from the local butcher supply shop and I use that as a base for a few stick recipes.
Best part is you can make your seasonings and test fry prior to stuffing to see if it's the profile you like and adjust as necessary. -
That was a quick turnaround.
I ended up with 25x 375 gram bags of sticks. One of my reps wanted a bag of sticks so I sold him one. He took it to the gym with him last night and gave some to his buddies and it snowballed. He texted me last night saying he sold all the bags I made. Jesus.
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30 lbs of jalapeno sticks?
Life is like a jar of jalapenos. What you do today may become a burning issue tomorrow.
Of all the lies I tell, "Just kidding" is my favorite.
XLBGE, Jordan Lake, NC -
herbu said:30 lbs of jalapeno sticks?
Life is like a jar of jalapenos. What you do today may become a burning issue tomorrow.
Its the same mess for 10 so go big or go home I say. -
Those look awesome. Those would look pretty good wrapped in kolache dough as well.
You also appear to be headed down the tonnage slippery slope. Keep an eye out for biting off more than is fun to do.(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
Gonna roll a couple up in some dough kind of like piggies in a blanket with some herbed cream cheese. Appy before dinner.
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nice. Did you use the collagen casings?
______________________________________________I love lamp.. -
nolaegghead said:nice. Did you use the collagen casings?
Why did you ask that? -
hondabbq said:nolaegghead said:nice. Did you use the collagen casings?
Why did you ask that?
______________________________________________I love lamp.. -
nolaegghead said:hondabbq said:nolaegghead said:nice. Did you use the collagen casings?
Why did you ask that?
I only use collagen for meat sticks. For sausage I use naturals.
You can't link collagen as it has " memory" and unwinds easily. Easy to overstuff and have blowouts but only in the beginning uses. I got it down now.
What size casings did you buy?
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