Habanero BBQ Snack Sticks w/ Hot Pepper Cheese
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Did this batch the laziest way possible with a grind yesterday, season/mix/stuff today, and will smoke tomorrow.
Meat block was 25lb of pork butts ground twice through 4.5mm plate. Then the Habanero BBQ mix plus sure cure and 2.5lb of hot pepper cheese with 2 quarts of water.
Stuffed into 21mm mahogany collagen casing with a 13mm stuffing tube. This was MUCH easier to spin than past batches. Differences are 13mm vs 12mm tube, double grind, and all past batches were 80/20 pre-ground beef instead of pork butts.
Can’t wait to smoke these!
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kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardeningreplied to Jamieson22 on last edited by
Jamieson22 looks great. No rest for you on a holiday weekend
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to Jamieson22 on last edited by
Jamieson22 that’s a lot of sticks. Looks like some good work
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At some point I decide less than 25lb isn’t worth the effort to cleanup the equipment.
Just hope it all fits in my PK100 tomorrow morning.
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Fired up grill for this monster Porterhouse and cooked up two patties of these snack stick. Super tasty. Excited for these!
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kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardeningreplied to Jamieson22 on last edited by kyle
Jamieson22 said in Habanero BBQ Snack Sticks w/ Hot Pepper Cheese:
At some point I decide less than 25lb isn’t worth the effort to cleanup the equipment.
Just hope it all fits in my PK100 tomorrow morning.
I agree. I never do less than 25. Most of the time I do fresh brats at the same time as long as the kitchen is messy and equipment to wash
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So I tried to “loop” the snack sticks and it was less than efficient so came back in and cut them all to 42" length so I could hang them. This length seemed to be up off floor of PK100 enough and will net me roughly 6.5" sticks or so after trimming.
Was able to get entire batch in there on 4 dowels but thinking perhaps pulling the front one out and cooking on my Pitts & Spitts 1250 (just does 180F at lowest) once drying phase is over.
Do I leave it as-is or only do 3 dowels? Have about 48 minutes to decide
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Jamieson22 as long as they are not touching each other leave the four dowels in. Gonna be a better finished product in the end. You wanna see the difference put one on the P&S
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Jamieson22 Team Blue PK100 Regular Contributors Power User Illinoisreplied to twilliams on last edited by
twilliams I ended up putting some in the P&S. Curious the diff in time and final product. This is first snack stick in the PK100 so didn’t want to risk overloading the cooker till I get a feel for it.
Plan is 1hr 110 dry, 2hr 125 smoke, 1hr 140 smoke, 2hr 155, 170 until they hit 160F IT. Will pull pan as soon as smoke stops.
Guessing P&S will be done in under 3 hours.
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Jamieson22 I’d be surprised if it takes over an hour
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Came in at 3h46min on the Pitts & Spitts to hit 155-160F IT. The PK100 are at 135F IT. They were ar e138F but then I opened door to remove the ash pan and dropped them down some and are still recovering.
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Jamieson22 i would have never imagined it would take that long at 180*
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohioreplied to Jamieson22 on last edited by
Jamieson22 yeah man
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You guys are making me hungry!
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All done on the PK100 as well. Ended up taking 9h16m to finally hit 160F IT. Pretty much followed the smoke schedule I posted above but cut the 125F phase from 2h to 1.5h, and with about 45min left on the 155F phase (when I removed sawdust pan) I bumped it up to 165F. I spent 3h45m in the 170F phase but bumped temp up a few times as things weren’t moving along. Finally ended up at 190F cooker temp to push past 150F IT and finish up.
Does 9+ hours seem reasonable for 21mm snack sticks? It seems like this PK100 just doesn’t have enough power above 140F and smoke sessions stall out. I can’t imagine how long it would take to hit 160F if I stayed at 170F.
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kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardeningreplied to Jamieson22 on last edited by
Jamieson22 they look great
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakotareplied to Jamieson22 on last edited by ND Mike
Jamieson22 they look great. The last time I made sticks we smoked them for 2 hours then I pulled them and put them in the oven until they hit 155. I had the oven set as low as it would go which was 180. They took about an hour to hour and a half in the oven. Next time I’m going to smoke until internal is 130. Then pull them and finish in a electric roaster oven filled water at set to 180 until internal is 155.
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Jamieson22 any taste or texture difference between the pk sticks and P&S sticks?
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Jamieson22 That’s a very good point. Never thought of it that way. I’m usually do 20 lbs too. 10 of one flavor and 10 of another.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to Jamieson22 on last edited by
Jamieson22 I like a good porterhouse, that and ribeye. Looks good
