24 lbs of venison snack sticks
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expertreplied to cdavis on last edited by
cdavis lkrfletcher zbigjeff thx much!
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
I had some dark staining on snack sticks when water vapor condensate from the from the chimney ran down the inside and dripped on the sticks. Product touching the inner walls like I think Jonathon mentioned could also cause that. Really anything that touches the black creosote on the walls or chimney and then touches the product can cause some dark discoloration.
I haven’t had it happen for a while and kind of forgot about it, but it is a possible cause. -
processhead on my Master built the smoke enters and exits on the same area, next smoke on sticks I think that I will put the bottom tray in with 1/2 of it wrapped in foil to create an off set flow
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expertreplied to Dave in AZ on last edited by
Dave in AZ said in 24 lbs of venison snack sticks:
I may try to get a fan in there to circulate, any suggestions on where to get one that can take the temps and smoke creosote etc?
Hey, just thought I’d post this here, Auber Instruments makes a new circulation fan for smokers, that they specifically show mounted in my smoker (Smokin It 3.0 pics, I have 3.5). So I know it will work in CookShack and Pk100 smokers too. They have nice graphs of how it affects temperature uniformity and max range.
https://www.auberins.com/index.php?main_page=product_info&products_id=929 -
Dave those are some nice looking sticks. Love that Willies seasoning.
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zbigjeff Sous Vide Team Blue Power User Regular Contributors Cast Ironreplied to Dave in AZ on last edited by
Dave in AZ Darn nice looking sticks. Enjoy your masterpieces.
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Going to jump in this thread with a few pics from last week. Hope you don’t mind Dave in AZ. It was nice to stretch this out over the course of a week rather than cramming into a weekend.
Did 25lbs each of summer sausage and snack sticks. All were 50/50 venison and pork.
SS
12.5 cracked pepper and garlic
12.5 jalapenoSticks
12.5 cpg
12.5 Willie’s with triple pepper cheeseSome random pics. No particular order.
Here’s the triple pepper cheese I added to the Willie’s. This has great flavor and a nice bit of heat to it. This really took the Willie’s over the top. I found this at a local supplier. One of the members here suggested this some time ago. Wish I could remember who that was so I could give them a shout out. Apologies.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to PapaSop on last edited by
PapaSop it all looks great
congrats -
Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expertreplied to PapaSop on last edited by
PapaSop those all look great! I really like the color and look of that summer sausage.
Glad to see some more good product pics! -
processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to PapaSop on last edited by
PapaSop Looking Good, Sir.
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Bob Stehlik Team Blue Colorado Military Veterans Veteran Traeger Masterbuilt Power User Old-Timer Canningreplied to PapaSop on last edited by
PapaSop Looks Great! Looks like you’re keeping busy in that new found retirement aspect of your life.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to PapaSop on last edited by
PapaSop Great looking summer sausage and sticks.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributorsreplied to PapaSop on last edited by
PapaSop Outstanding look meat.
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PapaSop Wow, that looks great. Hoping to do some Summer Sausage & pepperoni soon.
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calldoctoday Team Blue Power User Regular Contributors Alabamareplied to Dave in AZ on last edited by
Dave in AZ That is a whole lotta good looking grind.
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Dave in AZ wow that looks like a lot of work but we’ll worth it
