Seven Pepper Snack Sticks

[MossyMO]

Did a 12 1/2 pound batch of Seven Pepper snack sticks with 10 pounds of venison and 2 1/2 pounds of lean pork, then smoked with OHC (oak, hickory, cherry) pellets... this snack sticks flavor goes perfectly with a beer![FONT=&quot]

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The seasoning about to be mixed with the ground venison/pork.



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Smoking the snack sticks.



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Snack sticks just out of the smoker.



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Seven Pepper snack sticks ready to be vacuum sealed and put away in the freezer.




Thanks for looking!

 

[castlepines]

Those things would NEVER make it to the freezer around here. Holy crap, that looks good!

 

[THoey1963]

I agree, I would keep sampling and end up with one in a vacuum bag, and decide that's a waste of a bag and eat it instead...

Nice job!

 

[lewdog50]

This is definitely on my list!

 

[Wickedcajun]

Those looke great!!! I just recieved my order of 24mm collagen casings from LEM... I love using them for bun sized links!! Again... Very nice job on the snackers

 

[Sausage Warrior]

That's a beautiful thing! Who makes the mix?

 

[JDM46]

That's a beautiful thing! Who makes the mix?

http://owensbbq.com/sausage-seasonings-jerky-mixes.html

 

[FC BBQ]

I wouldn't bother freezing them. They wouldn't last long enough to need any freezing.

 

[mchar69]

What type of casings did you use? I guess you eat the casing as well?

 

[OSD]

Tasty lookin' sticks !! :thumb::thumb:

 

[kolky]

Did you cold smoke them?

 

[certified106]

That looks awesome!

 

[bbqwilly]

Oh man.

I want some

 

[Jason TQ]

Getting into sausage some now so might add this to my to do list

 

[MossyMO]

What type of casings did you use? I guess you eat the casing as well?

Edible 21mm mahogany collagen casings
[FONT=&quot]www.sausagemaker.com/27807brownsmokedcollagencasings7821mm.aspx

[/FONT]

Did you cold smoke them?

[FONT=&quot]- Set Smokehouse temp at around 130° with the damper open and add meat sticks with no smoke for 1-2 hours for the sticks to dry. Do not have any pieces toughing if possible.
- Turn the Smokehouse temp up to 150°- 160° with the damper open and smoke for 2-3 hours. This is all a personal preference. [/FONT]
[FONT=&quot]- Once you are done smoking you need to finish cooking and get the sticks up to the proper internal temperature. Turn the Smokehouse up to 170° - 190° and cook until internal temp is 155°. Remove from smoker and allow to cool. [/FONT]

 

[Wneill20]

Your killing me

 

[Nvoges]

Man those look good, I'm very jealous.

 

[IamMadMan]

Awesome...

 

[HOG FAN]

Snack? I'd make a meal out of those!

 

[Hoss]

Oh man.Those look KILLER! :clap2: