25lb batch of Jalapeno Cheddar Snack Sticks
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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.
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Jamieson22 Team Blue PK100 Regular Contributors Power User Illinoisreplied to bocephus on last edited by
bocephus said in 25lb batch of Jalapeno Cheddar Snack Sticks:
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.
Where’s the excitement in that?
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Jamieson22 I always worry it will come out. I’ll give it a try
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Jamieson22 Team Blue PK100 Regular Contributors Power User Illinoisreplied to ziek on last edited by
ziek It never comes out. At worst you get maybe 1/2" where it shrunk/grew as it cooked. But those just get trimmed into snack pieces anyways.
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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 Keeps you fingers attached.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to Woody1551 on last edited byThis post is deleted!
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to Woody1551 on last edited by
Woody1551 said in 25lb batch of Jalapeno Cheddar Snack Sticks:
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.That sounds like a great idea
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Jamieson22 Those look amazing! On the jalapeños:
-Did you use dried, semi-dried or fresh?
-What was the ratio of jalapeños used? -
lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to Jamieson22 on last edited by
Jamieson22 They look great!
