25lb batch of Jalapeno Cheddar Snack Sticks
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Jamieson22 I never messed with rolls. Anything to streamline packaging is great. It is tedious work that I really don’t enjoy.
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Jamieson22 I agree. I only use rolls for bellies and briskets, maybe racks of ribs if I need to do them whole for someone.
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Same here. I have rolls, but only use them if I absolutely have to.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Jamieson22 on last edited by
Jamieson22 Nice looking snack sticks.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Jonathon on last edited by
Jonathon I use rolls most of the time, but when I do my deer sausage I buy bags to speed up the process because of quantity.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to bocephus on last edited by
bocephus I do the same.
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Officially Hungry!!
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Jamieson22 definitely not regretting purchasing Walton’s 50lb mixer. I used it for 21 lbs of Jalapeno Cheddar sticks yesterday. WOW! Hooked it up to my L*M Big Bite #12 with ease. Mixed for 6 minutes, I did stop it every 2 minutes and scrape down the sides, and helped the ends along where the paddles seem to leave a little layer once in a while. Also, the clean-up is way easier than I expected. Easy to remove and clean the paddles and unscrew 4 wingnuts and put the whole thing in a large sink and wash it up in less than 5 minutes total. The sticks turned out great as well.
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Jamieson22 Team Blue PK100 Regular Contributors Power User Illinoisreplied to Woody1551 on last edited by
Woody1551 I actually stood on a small step stool we leave in pantry and scraped sides down with a silicone spatula while it was running. Adds some thrill and adventure to the process!
I will say, as easy as the wingnuts are, I kind of wish it had some sort of quick-release levers instead. Not sure how that would work or anything though.
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Jamieson22 I actually did the exact same thing with a silicone spatula, just didn’t want to admit it online
. Agreed on some sort of quick release…I am actually considering buying regular hex heads and just using a cordless drill to speed up the process to remove them. -
Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expertreplied to Woody1551 on last edited by
Woody1551
Jamieson22 Whaaat? You fellas aren’t using the plexiglass safety shield at all times?
I don’t want to be reading about no hay-baler type accident later on now!
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Jamieson22 Team Blue PK100 Regular Contributors Power User Illinoisreplied to Dave in AZ on last edited by
Dave in AZ Ha! I’ve spent more time than I’d care to remember behind an actual hay baler so I think I am experienced enough to wing it!
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Jamieson22 by the way, I used 1/2 pan of hickory saw dust and it was perfect for smoke.
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Jamieson22 Team Blue PK100 Regular Contributors Power User Illinoisreplied to Woody1551 on last edited by
Woody1551 Do you wet it much?
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Jamieson22 I do. I probably put in about 1 or 1-1/2 cup of water with half a pan and mix it up real good with my hands. I did have some areas of the smoker that didn’t get as much color as the rest and I seem to have that issue anytime I do more than 12-15 lbs of sticks or more than 25 lbs of sausage. I think a small circulation fan could help that. I have tried a small computer USB fan once and it worked well to keep a constant temperature throughout, but I don’t recall the color.
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Grimpuppy Team Blue Military Veterans Power User Regular Contributors Kansasreplied to Jamieson22 on last edited by
Jamieson22 said in 25lb batch of Jalapeno Cheddar Snack Sticks:
Woody1551 I actually stood on a small step stool we leave in pantry and scraped sides down with a silicone spatula while it was running. Adds some thrill and adventure to the process!
I will say, as easy as the wingnuts are, I kind of wish it had some sort of quick-release levers instead. Not sure how that would work or anything though.
I have been doing the spatula thing also. I can confirm that on this last batch I did, I am minus one spatula now. I was almost minus a tote. I dumped in my fat after 6 minutes to get particle definition and a paddle grabbed the end of the tote and pulled it right in. I was able to pull it back out before it came around again to finish it off. The spatula wasn’t so fortunate.
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Jamieson22 Team Blue PK100 Regular Contributors Power User Illinoisreplied to Grimpuppy on last edited by
Grimpuppy said in 25lb batch of Jalapeno Cheddar Snack Sticks:
I have been doing the spatula thing also. I can confirm that on this last batch I did, I am minus one spatula now. I was almost minus a tote. I dumped in my fat after 6 minutes to get particle definition and a paddle grabbed the end of the tote and pulled it right in. I was able to pull it back out before it came around again to finish it off. The spatula wasn’t so fortunate.
Maybe it is best to kill the power when doing this. Will start doing so as soon as I also lose a spatula
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Jamieson22 on last edited by
Jamieson22 I think it would be a good idea to stop the mixer when scrapping, only takes short time to push meat back to middle.
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Jamieson22 nice, do you tie when you cut on collagen?
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Jamieson22 Team Blue PK100 Regular Contributors Power User Illinoisreplied to ziek on last edited by
ziek No I just run a a continuous piece as long as I can. Then cut them down to 42" to best fit my smoker (doubled over a dowel). Then when ready to package I cut the ends and bend off each piece. Those get put in bags for snacks while rest get cut and vac sealed. I cut each 42" piece into 6 sticks - usually end up being 5.5" long.
