How to Make Smoked Snack Sticks at Home
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- čas přidán 4. 11. 2015
- Chop & Brew goes inside the kitchen and smokehouse of C&B Homebrew Club member Paul Fowler to learn how to make spicy snack sticks at home. [Original postdate: November 5, 2015]
Related Links:
Greg’s Spicy Beef Stick (Inspiration for Paul Fowler’s Recipe)
chopandbrew.com/recipes/spicy-...
Bradley Smoker Forum
forum.bradleysmoker.com/
Episode Music by Justin Martin
/ snail415
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You guys are having fun and inspiring people in your craft............Keep em coming thank you
Alright I am on my second batch of these now and I need to say the recipe rocks.
Damn it, now I have to figure a way to keep my smoker that cool before the weekend. Rad episode, Chip. Keep 'em coming.
Good to see some of the chop back in chop&brew..
Great video and good info. just bought my first smoker, and looking for tips and recipe's, so far I have used LEM packaged ing. to make summer sausage and trail bologna, snack sticks will be my next venture.
This is probably the best video that i've watched. Thank you! I'm just starting to figure mine out.
Looks very good-- you know what you are doing.. and if I could taste one-- I know i would LUV IT... thank you for the video.... well done...
Smoking these right now, first time making pepperettes as we call them. Thanks so much for the recipe and video.
great episode
We have made some fresh sausages here, but that water tip sounds nice. I really need to get a smoker though. It is awesome and brings a whole new world of gastronomic possibilities. Cheers!
love the new intro Chip. And the new videos are great
FYI - several people have asked: Paul uses 21mm collagen casings from Butcher and Packer.
thank you mr paul fowler I do app it
I would honestly like to taste that sausage, it looks good. The blend of spices seems like a perfect match for the meat. What do I need to do to get a sample?
thanks for sharing! This is the recipe Im going with.Very simple and easy to follow steps.We usually end up with a lot of elk meat every year.I do my own jerky and brats but have never tried pepperoni. Thanks again! P.S. I may add some type of cheese to it also but don't tell anyone...
You should try blue cheese in your sticks actually really good! Thanks for sharing I'm always looking for new ideas.
This is a great video. I'm a homebrewer and just bought a jerky gun. I stumbled upon this recipe and plan to do this for my first batch....or close to it anyway. Funny how homebrewers are always smoking meat and brewing beer haha!
Paul, I noticed you had bars that rest on the shelf support, were they purchased or.
them rods come with the smoker or did you make them? is so what size are them.
may I ask why did you poke holes is the Links--let me know--thanks
HA! I knew he was married!! No single guy ever has a house that neat, clean and tidy when they're doing a smoking video. I like what you did. They look delicious and I will certainly be trying your recipe. I saw no smoke escaping around the door of the smoker. Is there anything he used to seal it. Great idea for indoor smoking. Would love to try it myself with a couple of cuts in the PVC and add flap or ball valves.
Great Video i look forward to working my way up to some good snack sticks.. One question i do have is what wood chip is the absolute best for smoking with snack sticks?
Thank you for your expertise and your time
Jones
I'll see if I can get Paul to respond here soon. I'm thinking hickory for beef or apple for pork. But he'll know a bit better.
Which model Bradley smoker did you use in this vid?
What type of fan did you use for your mod. on the smoker
Sweet new intro! chop 4 chop from Ireland!
+Armedcor Brew for Brew from Indonesia... couldn't leave you hanging.
+Darin Bicknell YEAH!
+Armedcor Thanks for the shout-out, IRE!
I definitely say the key to snack sticks is to start with whole meat muscle and not ground. If you start with ground already and double grind in fat you will end up with a hotdog type texture.
I made 4.5 lbs of it last weekend and it was awesome. Im gonna make some with cheese next!!!
Snack Stick All-Star!
Genius, smoker tapped into your home's chimney!
Paul is next level Red Green!
Super Dog! Snack sticks look great!
What were the rods used to hang the snack sticks in the smoker?
Just in case anyone is looking for it... the original recipe link we had posted has gone all 404 on us. So here is a C&B Recipe page to help out: chopandbrew.com/recipes/spicy-beef-stick-snack-stick-recipe/
How are you tieing off the ends? I don't see clips and I don't see enough at the end to be able to tie a Knott. And just twisting it the meat will fall out!?
@@ryanwyers Paul Fowler isn't on CZcams any more but told me to respond that he has never done any tying off of the ends and has never had any meat fall out. He didn't say this part, but I'm guessing it's because they are fairly small diameter sticks and are packed very full so they are pretty much stuffed in place.
@@ChopAndBrew that's awesome. I would always fear they would fall out the bottom hanging like that... Thanks for the tip!
Are you sure about the uncured johnsonville sausage not being able to low smoke? doesn't it have the veg. powder for the nitrites and that's why they can call it uncured? Please explain because i already slow smoke them slow once before.
11:33 I love how you smell it like a good cigar lol
Mike L It's a special thing , indeed. Cheers!
Since there is cure in the recipe, how long would they last in the vac pac without freezing?
Bread baking and cooking in general have a number of things in common with brewing. I have cooked and baked a lot. I am preparing to be a home brewer, in my antiquity. The reading I am doing and the vids here on Yt, have shown many similarities between baking different varieties of bread and beer brewing. The flavour searches, experimenting with different yeasts, making your sour dough starter and keeping it alive,using it like barm, mixing grains for specific flavour and texture purposes, are features of both processes. A very ancient product.
Much to my surprise hops do not define beer. Who wudda thunk it?
Beer brewing was part of almost every farm kitchen in 17th and 18th century America. Brewing and distilling was a common way to turn corn, grains, and fruit into a transportable cash product. Sort of home chemistry. A friend tells me brewing is easy, and even easier to screw up. Like in the arts, you celebrate the happy accidents.
Verry niice..
Hi, your sticks look great and recipe sounds amazing. We've always cooked our sticks in the oven on low heat. Recently we received the Bradley original 4 rack smoker and would like to use that. Our only concern is the bottom of the sticks closer to the element cooking faster then the rest of it. Should we be worried about that? Thanks 😀
From Paul:
"My unit is modified with a circulation fan, so there's very little difference in temperature from top to bottom and front to back. Without it, you might experience what you're describing. I would say if you if you don't have a fan mod done on it, you could just put them on trays and rotate them top to bottom and front to back."
@@ChopAndBrew thanks for the tips 😀😀
Revisiting this episode and notice the intro is heavy and just dope. The guitar and drums during the process is really well done. What’s the deal Chip? Did you remaster your episodes or do I drink to much?
Hahaha, thanks. It's a rager. That is a version done by our friend Justin Martin, who has produced music for other episodes as well. Check out his SoundCloud page... soundcloud.com/snail415
I read a lot of the posts (not all, because there are way too many) looking for my answer before asking...however, I can't find the answer so here goes...I don't want to seal and freeze because I don't think they'll stick around long enough with my three boys. How long will they last just stored in a plastic storage bag in the fridge? I followed the recipe exactly except for the optional "Accent" because I didn't have any. I did use the ECA and Instacure #1. I also followed all of your steps from the video.
I only made a five pound batch to try first....BTW...they are AWESOME, very tasty. I used 80% pork and 20% beef.
Fantastic. Thanks for your very speedy reply. I'm sure they'll be gone before two weeks. You guys were very informative and funny. Thanks for the video.
What size casing do you use?
What cut of beef do you use?
you remember what Justin martin sound track that was.?
Like the Johnny Marr -ish guitar.
Watching this made me think of a special Homer Simpson quote:
Homer: Wait a minute, wait a minute, wait a minute. Lisa, honey, are you saying you're never going to eat any animal again? What about bacon?
Lisa: No.
Homer: Ham?
Lisa: No.
Homer: Pork chops?
Lisa: Dad! Those all come from the same animal!
Homer: [Chuckles] Yeah, right Lisa. A wonderful, magical animal.
Cheers!
+TheKlokan44 A true American hero.
+TheKlokan44 True confession: Never heard of Johnny Marr before your note. Did a basic Wiki read and proceeded to facepalm. But I'll take the reference! Thanks!
How long do these keep for
I like your theme song
Love the recipe! If you were to add cheese,how much would you add to the 5lb. recipe?
so do you just hand dice a regular block of cheese or do you need to use the high temp cheese 'cause I couldn't find any
@@sorehair7075 I use regular Swiss, dice it small. Make sure to keep your temp below 172 for the duration of the 9 hr process. No problems.
You say finish to int. temp of 154, LEM products say 165, think 165 is too long?
what model smoker do you have looking to get into smoking seems to be alot of them to pick
did you make that hang rack for your smoker or buy it somewhere
I don't have a smoker but is there a way to make snack sticks in the oven or in a dehydrator?
Thanks for your help!
Noah Orth I do it all the time. Run your oven at 180 with a glove keeping the door ajar to get the moisture out. Run til its 155 internal.
When you do a 10 pound batch, does that all fit in your smoker or do you do a couple smoking sessions?
Thanks. Just stuffed 10lbs and ready to smoke tomorrow.
Made these today in 17 mm casings ran at 160 temp 2 hrs and they were already almost at 154 degrees probably took 2.5 hrs for 4 lbs. the meet tastes good kinda reminded me of a hotdog lol. What cheese is your favorite to add and I found that my casing was a little chewy and lose on some. Any suggestions.
Paul Fowler do you find the 21 mm too large I thought 17 mm was large for a snack stick, but maybe not.
Paul Fowler is it the sheep casing?
whats that song during the episode seen when stuffing
It's a tune from our buddy Justin Martin; he has been doing a lot of music for episodes over the past few years. I've asked him to post the song on his SoundCloud page. I'll let you know if/when that happens.
Do you get much smoke flavor or does the casings prevent smoke penetration?
You definitely get plenty of smoke. Not sure if it's because the casings are all that thick. But they definitely pack a great smoky flavor.
Do you ever let the sticks cure overnight after stuffing?
Even though theyll be a lot dryer, if i brought the IT up to 165, could I go without the instacure?
The cure isn't for the final temp..it's for the protection on the way up cuz it's done low n slow
Did you get static x to make your intro?
It's a friend who goes by the SoundCloud name Snail415. Mostly really intense, well-produced instrumentals. Rarely includes vocals ironically. Check it out: soundcloud.com/snail415
did he use high temp cheese??
are you refregerating the meat once mixed and seasoned. i noticed he said it takes 2 days but looks in the video like it was one day?
cool thanks for reply again gettting my smoker delivered today
How long do you precut your casings and how do you seal your ends?
Brett Hansen
About to make for first batch and these 2 questions are all I need before I get going. Anyone know?
What are the bars that are being used to hang the sticks?
Paul sent this link and said to cut to your specific length with hacksaw. Hope it helps. Happy smoking!
www.butcher-packer.com/index.php?main_page=product_info&cPath=31_208&products_id=745
@@ChopAndBrew thanks!
What brand and size meat mixer did you use?
Sorry I meant the mixer you used to mix the spices with the meat
OK, I've gathered all my ingredients but one more question.....how much lbs. of beef and pork do I use to make a 5 lb. batch? I figured 3.5 lbs. Beef and 1.5 lbs. Pork? Does that sound about right? I'm new at this and don't know how to figure the percentages, LOL!
Thank you! I hope it turns out yummy!
How long will they keep in the vac bags? Refrigerated or can you freeze them ok?
+Mark Roiland I know Paul keeps them in the freezer until the day before or day of that he will want them. Not sure about how long they keep. I can ask him. But I'd imagine a while since they are smoked, sealed and frozen.
+Paul Fowler Paul's in the (smoke)house!!!!!
Hey guy's, you're chop and BREW why didn't you use some of that home brew instead of water in those sticks?
Dayum..... mind blown!
I will try the recipe it looks good. I have a problem with them holding a dog then eating without washing their hands.
You're not the one eating it, so why do you care?
What kind of casing do you use?
The website is down for the recipe. Would you be willing to share it??
chopandbrew.com/recipes/spicy-beef-stick-snack-stick-recipe/
Or this one: chopandbrew.com/recipes/spicy-beef-stick-snack-stick-recipe/
chopandbrew.com/recipes/spicy-beef-stick-snack-stick-recipe/
And do you do the same ratio for duck
Thanks brother just curious how do you think brisket fat would work
How can you tell if the sausages were a fail? You mentioned botulism? What are some signs that the sausage isn't safe?
Rose Camacho you get sick
Every time I do it, casings come out tough. Any suggestion?
Yeah. from what i have seen, temp may be getting too high at times.
Hi Paul, so do you keep the casings in? are those casings eatable?
Thanks Paul, one more question, if I make salami, pepperoni, chorizo etc and cut them in slices ready for pizza or sandwich putting a few slices on the Vac machine, should I put the bags immediately in the refrigerator or can I keep them in a cabinet in my kitchen in a dry place?
Smoked rabbit snack sticks
Oooooooo yeah!
how long at 130 before smoke and how long to dry after done before packaging
I made this today. Watch your temps. With my smoker @ 225F these things were overcooked in 1 hour. The directions said 1 1/2 - 2 hours so I stupidly thought I would wait for the first hour of cooking before putting the meat probe in.
Big mistake. If I had put the probe in at the beginning they wouldn't be overcooked and dry.
you start low at 130F then 150 bump to 172 until cooked. if your smoking at 225F that's to hot.
@@johnnyguerra3754 Crap...I didn't know that. Next time. Flavor is great, though. The casings don't have much snap. I'm wondering if next time I should put them in the dehydrator after the water bath.
@Bobos Curse I tried the dehydrator method this weekend. I didn't get the snap i was looking for. I'm going to try a lower temp and see how that works. I normally dry my snack sticks in my mini fridge. It's just a slow process.
Where did you get the bars that you hang the sausages on?
Thank you!
I've found a good hard-wood dowel cut to size will work as well.
Why are you using water when you make beer?
daniel hopkins Not sure what we mean...
Nice. Salty meat!
They probably hate each other's beer
Who hates whose beer? I know I love Paul's beers. Dude is a brew beast.
why do you not use gloves if you are worried about bacteria? 165 for chicken, 165 for pork, 155 for beef. Why are you rinse them in cold water?
This guy looks waaaaay too young to be bald
Which one? Hahahahaha!
an otherwise smart man cannot pronounce "Chipotle".