Chris from outside Chicago. Been grilling and making bbq for several years now. Started with a WSM 22" and now have a Rec-Tec 700. Have been getting into grinding my own meat and making sausages. Found Walton’s for casings and couldn’t be happier with them. Looking forward to learning alot more from this group!

Hey there! First attempt making Willies Snack Sticks.

50/50 pork beef mix.
Willies Snack Stick Seasoning.
ECA.
Sure Gel.

Had to mix by hand unfortunately. I see a mixer in my near future. Looked like I achieved good protein extraction. Last minute added ECA. Stuffed into 19mm casings.

On to my Rec-Teq 700, which unfortunately can’t go lower than 180. Smoked with an extra smoke tube for about 2 hours, until IT about 140*, then into a turkey roaster for a bath at 170ish for about 40 minutes. Pulled when IT was about 165*

Taste and texture seem really good. Hoping a nice overnight air dry in fridge makes them even better.

I suppose the main question that I have is that given that incredibly short processing time because of my high smoker temp, would the ECA have enough time to activate and help the cure as I went pretty much straight from stuffing to smoking. I just see some people going hours and hours…just hoping I didn’t mess up!!! The texture and color would lead me to believe it worked just fine. Just curious what others think?

Thanks again, love the community!

Chris