SNACK STICKS

[Forvols]

Made 20lb batch pepperoni (red casing) and cajun (clear casing). First time I had used the clear casing, I like the red colored better. Both are 19mm casings. Very tastey overall.

 

[Tn Joe]

Did you smoke them or cook in the oven?

 

[Forvols]

Smoke in smoker used some apple n hickory, internal temp 155. Then ice water bath to cool down, hung for 3hrs then in the fridge. Vac sealed the next day ended up with 30bags with 6 5in sticks to a bag. Im set for awhile. Making jerky today about 17lbs in the Excalibur dehydrator.

 

[archer19]

Smoke in smoker used some apple n hickory, internal temp 155. Then ice water bath to cool down, hung for 3hrs then in the fridge. Vac sealed the next day ended up with 30bags with 6 5in sticks to a bag. Im set for awhile. Making jerky today about 17lbs in the Excalibur dehydrator.

Looks awesome!!!

 

[Squirle hunter]

Looks tasty

 

[cbhunter]

Those look great! My house would go through them in 2-3 weeks (if that)

Same with jerky lol

 

[TAFKAP]

Collagen casing or sheep?

 

[Forvols]

Collagen

 

[TboneD]

Recipe or pre-mixed seasoning? We absolutely love em but have never tried making ourselves.

 

[Forvols]

Pepperoni mix was from the Sausage maker and the cajun mix was from LEM.

 

[MoonBuzzard]

Fantastic!

 

[7mm08]

Wow!