Had some fun cooking this weekend. Cooked up a pastrami I have been brining for a week. Ground up some brisket for snack sticks, some chicken thighs for a green curry sausage and 2 pork butts for a hatch brat and gyro brat. The grind was made using my new #22 waltons grinder and the one shot head. Cooked the pastrami and the sausages on my shirley fab offset and I used my electric cold smoke frankencooker I made when I was covid bored to slow cold smoke the snack sticks.

Did a little sausage over the weekend. A chicken using the apple brat spices and two pork sausages using the hatch green chile mix and the other was the blue ribbon brat mix. Finished them on my moberg 250 gallon smoker

So back in oct 2020, I was covid bored and tried to build an electric low heat smoker for snacks sticks, jerky and such. I found a proofing cabinet at auction for 60 bucks.

I added an electric element meant for a master craft electric smoker. I found I needed a little more heat than that could provide, so I attached an electric heat strip. And those were tied into my johnson control set up with a high heat limit. So when it hits my set limit it turns the power off and when it cools off under 2 degrees below the power comes back on. Gives me plus or minus 4 degree swing and I’m good with that.

For smoke i mounted the smokin it bella cold smoke attachment and for a vent I only have a daisy wheel set on the top side

I have done sausages in it, as my top temps around around 200 degrees. But I like my sausage better when the come off my off set. More work, but I feel the end product is better. But for snack sticks it is awesome and does what I wanted. None of my other cookers like to run that low, around 125 for the waltons timing I use. With the force air cold smoke, a little heat rising the one high damper does the job well

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OleSmokey i wanted to thank you for the inspiration on the braunscheiger. I decided i would give it a go over the weekend. This is the first time i broke out the champion juicer i bought off ebay to emulsify meat, so this was the test run

I cut the receipe down to 6 lbs and used chicken livers, duroc pork belly and some pork butt. I cooked the onions, then ran it all through my waltons 22 grinder with the one shot head and 4.5mm plate. I mixed the spice mix, cure and milk powder and then partially froze the meat block and slice them into strips to feed into juicer
I only took one picture of that and i am getting an error trying to load it

Then i broke out the champion juicer

The end emulsified meat

The only collagen casings i had were smaller almost 2 inch ones. So i stuffed, sous vide for 1.5 hours and then cold smoked for 3 hour the next day after they had chilled down in the fridge

All and all i call it a success. Brings back memories of me and my dad eating slices. He loved braunscheiger.

I had one of the early anova, when they dipped to around 200 bucks. It last year and was great, but one day the board fried. I got an ink bird for cheap, like 65 bucks cheap. And it has been pretty solid. The app has been hit or miss for me, but you can use it manually. I feel the anova got to temp faster and held temps slightly better. I would get the bigger watt if they are close in $$$$

The plate ribs can handle heat, much like a brisket can. There is a lot of internal collagen that needs to be rendered down. Go with your favorite brisket rub. I like to cook my brisket north of 275 degress, but I am using an offset or my drums. I am looking for color and bark, which will get there in about 3 or 4 hours and the meat would be around 155 degrees of so. I would then wrap and take them to probe tender which would be around 205 to 210 internal. Then give them an hour rest or so in my cambro or a dry cooler if you don’t have a cambro.

I use powdered hickory smoke in my marinades for jerky. As I like the product my dehydrator gives over any of my smokers. But you are right. A little goes a long way.

OleSmokey no party, just restocking the freezer. I vac pac in pairs and drop them in the freezer.

Richard Goesinya
If you are not having any issue with the tube staying lit and such, then I am not sure there is a big benefit. The external uses a aquarium bubbler so it is slightly blowing air which keeps the smoke moving through and not getting stale smoke

OleSmokey i wanted to thank you for the inspiration on the braunscheiger. I decided i would give it a go over the weekend. This is the first time i broke out the champion juicer i bought off ebay to emulsify meat, so this was the test run

I cut the receipe down to 6 lbs and used chicken livers, duroc pork belly and some pork butt. I cooked the onions, then ran it all through my waltons 22 grinder with the one shot head and 4.5mm plate. I mixed the spice mix, cure and milk powder and then partially froze the meat block and slice them into strips to feed into juicer
I only took one picture of that and i am getting an error trying to load it

Then i broke out the champion juicer

The end emulsified meat

The only collagen casings i had were smaller almost 2 inch ones. So i stuffed, sous vide for 1.5 hours and then cold smoked for 3 hour the next day after they had chilled down in the fridge

All and all i call it a success. Brings back memories of me and my dad eating slices. He loved braunscheiger.

Dave in AZ thanks dave. I got that one at phoenix knife works, great shop if you have never gone. It is a town cutler chopper and the handle is made from cloth fibers in a stabilized resin. It is ment to mimic native blankets. It has become my go to knife, kinda like a nikiri and a bunka had a baby. Lol

OleSmokey no party, just restocking the freezer. I vac pac in pairs and drop them in the freezer.

gus4416 thanks, really liking the moberg.

Did a little sausage over the weekend. A chicken using the apple brat spices and two pork sausages using the hatch green chile mix and the other was the blue ribbon brat mix. Finished them on my moberg 250 gallon smoker

Richard Goesinya
If you are not having any issue with the tube staying lit and such, then I am not sure there is a big benefit. The external uses a aquarium bubbler so it is slightly blowing air which keeps the smoke moving through and not getting stale smoke

That looks like a sweet set up. Have you thought about an external cold smoker like the bella from smokin it or a smoke daddy?

sugarman sorry for the late reply. I used asian Sriracha with Yoshida sauce as the liquid, sure cure and I like sure gel as my go to biner in most of my sausages and all of my snack sticks.

OleSmokey said in Teriyaki snack sticks:

toys4dlr So you add Teriyaki sauce instead of water. I will try that next time. When I made the German bologna I used beer instead of water.

Yep I like the flavor of yoshida sauce and I use it as my liquid in my Asian stick

For a snorkel type vacuum pack, the Weston pro 2300 is very good. I have owned one for many years and have only had to replace the heat strip once. I got some liquid in the pump and was able to get apart and clean out and it still works. However I have purchased a JVR 100 chamber sealer with a oil pump. Opens up what I can vac seal and pulls a much stronger seal that a snorkel type and you can do liquids. You are limited to the size of things, as it has to fit in the chamber. So the Weston pro is my back up for big things