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  • Willie's snack sticks

    Thought I'd give a go with the Willie's Snack Sticks from Sausage Maker this time. After digging through the freezer I found 6 lbs of chuck and 5 lbs of pork butt that went into the grinder. Had a 6 pack of Empyrean Third Stone brown ale in the fridge so I mixed up the spices and cure with a bottle of that last night. Got it all thrown together and gave it an overnight nap in the fridge in the garage. This morning stuffed into mahogany collagen casings and tossed into the MES 40 with mulberry pellets for 4 1/2 hours.
    Brought them inside to finish in the hot tub. I like doing that because it gives me a really even product in the end. I KNOW everything gets to the same temp that way.
    Kent [sigpic

    Lang 36" Patio
    GMG Daniel Boone
    Husker Red UDS V.2014
    22" Black Weber Kettle V.1988
    40" MES V. 2
    British Racing Green Thermapen w/Glow-in-the-dark silicone boot!
    Thermapen Smoke

  • #2
    Nice sticks
    Being packaged like that how long do you leave them in the hot tub for.

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    • #3
      Originally posted by devo View Post
      Nice sticks
      Being packaged like that how long do you leave them in the hot tub for.
      For no thicker than they are I've been running them about 1 1/2 hours. I think that should get them to temp and not change any texture.
      BTW I love using the foam cooler for this thing!!!!
      Kent [sigpic

      Lang 36" Patio
      GMG Daniel Boone
      Husker Red UDS V.2014
      22" Black Weber Kettle V.1988
      40" MES V. 2
      British Racing Green Thermapen w/Glow-in-the-dark silicone boot!
      Thermapen Smoke

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      • #4
        I bet that's really good with the Mulberry smoke...My most favorite fruit wood...
        Craig
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        • #5
          out of the hot tub now and out of the ice bath. I forgot to say that I added my favorite ingredient to the Willie's. I put in 3 oz. of mustard seed into that 11 lbs of meat. These will get cut in half and packaged 5 per bag for about a 7-8 oz. portion.
          Kent [sigpic

          Lang 36" Patio
          GMG Daniel Boone
          Husker Red UDS V.2014
          22" Black Weber Kettle V.1988
          40" MES V. 2
          British Racing Green Thermapen w/Glow-in-the-dark silicone boot!
          Thermapen Smoke

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          • #6
            Sweet! Nicely done!
            sigpic

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            • #7
              Willie's are my go to snack stick spice... And those look excellent! Nice add with the mustard seeds....
              BBQ Eng.

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              • #8
                Clicking the scales right for these fine sticks!! well done
                Brian

                Certified Sausage & Pepper Head
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                • #9
                  Those Sticks look Great !!

                  Good idea to finish in the SV--Even Temp!!!---

                  Bear
                  Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                  Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


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                  • #10
                    Great looking sticks Courser!
                    ~ George Burns

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                    • #11
                      Nice looking product! Hope to make some soon. What temp did you run your mes on?


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                      • #12
                        Good looking sticks!!!!!

                        I've thought about finishing in the hot tub, but never tried it. I've used it several times on summer sausage and it worked great. Sticks are a natural progression and it would solve any problems of uneven heating and rotating racks in the MES. I need to give sous vide a try on my next batch.
                        Dave

                        I love coming home. My back porch smells just like a BBQ joint.....

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                        • #13
                          So jealous
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                          Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

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                          • #14
                            Great idea with the hot tub cooler!


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                            • #15
                              Nic sticks!
                              I see ya soaked them @ 152°.
                              Ya ever thought bout cutting them to size before the hot tub so ya don't have ta re-vac bag up??
                              Mark
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                              "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
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