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  1. #1
    Join Date
    Mar 2009
    Location
    N.B Canada
    Posts
    121

    Default jalapeno snack sticks

    jalapeno snack sticks been wanting to do a batch of sticks ... butt no time off and this dern winter weather has held me off .

    I followed Rytek's slim jim recipe pretty much to a T except the addition of some finely minced jalapenos , added 7 peppers to this 15 # batch and I used 12 # beef along with 3 # pork for some added flavor, also added 4 C water to mix the spices and ensure proper distribution of the cure .

    The pics show the meat ground once thru a 1/8 th plate , the minced pepper and pre-mixed spices ...notice my hi-tek mixer in the second photo [IMG]http://***************************/images/smilies/biggrin.gif[/IMG]... the last pic is 1 hr into the smoke...

    my little MES is awful crowed , not sure how they will turn out ...we'll see
    Attached Images
    Last edited by T-bone Tim; 03-10-2009 at 12:53 PM.
    ______________
    Tim

    homebuilt a.k.a the q-bottle
    mes watt burner
    brinkman smoke n pit modded
    noname bullet water smoker
    6 burner s.s. gasser
    turkey fryer
    UDS ... work in progess

  2. #2
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    I'll bet those turn out great! Those japs will give it a nice kick. Did you leave the seeds and membranes in?
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  3. #3
    Join Date
    Mar 2009
    Location
    N.B Canada
    Posts
    121

    Default

    seeds and membranes were removed .... just looking more for the flavor without the heat ... maybe next time
    ______________
    Tim

    homebuilt a.k.a the q-bottle
    mes watt burner
    brinkman smoke n pit modded
    noname bullet water smoker
    6 burner s.s. gasser
    turkey fryer
    UDS ... work in progess

  4. #4
    Join Date
    Mar 2009
    Location
    N.B Canada
    Posts
    121

    Default 6 hrs into the smoke

    here's a few update pics ....6 hrs at 105 * to 110* with hickory smoke ... sausage in smoker , temp gauge mod to the side and mid rack of the MES , and me playin with the chip loader to keep the chunks and chips smoking without too much heat ...

    I used 22mm casings , looks like it's still gonna be awhile
    Attached Images
    ______________
    Tim

    homebuilt a.k.a the q-bottle
    mes watt burner
    brinkman smoke n pit modded
    noname bullet water smoker
    6 burner s.s. gasser
    turkey fryer
    UDS ... work in progess

  5. #5
    Join Date
    Nov 2008
    Location
    Pittsburgh, Pa
    Posts
    410

    Default

    "T" Lookin good, keep us posted. I keep wanting to add japs to a sausage mix but haven't had the guts. I usually plan to many pounds to take the chance without a proven recipe.
    Stump's GF 223 Stoker controlled
    WSM Stoker controlled
    Weber 22.5 Kettle
    A Lodge showroom full of Dutch Ovens for campfire cooking

  6. #6
    Join Date
    Mar 2009
    Location
    N.B Canada
    Posts
    121

    Default They're done !

    okay they finally finished up after 15 hrs in the little MES ... smoked with hickory at 110* for the first 8 hrs as per Rytek's recipe ... then bumped the heat to 130 for 3 hrs , then up to 170 for the last 4 , finally pulling them at 150*.

    Doing a 15 # batch in the 30" MES is a challenge due to height restriction for hangin ... 5 to 10 lb batches and 19mm casings would be better , but they turned out good and look okay , but I am dissapointed in the japs , not enough flavor or bite , peppers prolly weren't great , all we get here seems to be tasteless ,maybe throw the seeds in next time ... I also would up the pepper in the recipe as well as add some cayenne ... all in all a good first run here's a finished shot
    Attached Images
    ______________
    Tim

    homebuilt a.k.a the q-bottle
    mes watt burner
    brinkman smoke n pit modded
    noname bullet water smoker
    6 burner s.s. gasser
    turkey fryer
    UDS ... work in progess

  7. #7
    Join Date
    Nov 2008
    Location
    Pittsburgh, Pa
    Posts
    410

    Default

    They sure look good; shame they don't taste as good as they look.

    I guess cayenne is the best way to get heat. Whose mix did you start with?
    Stump's GF 223 Stoker controlled
    WSM Stoker controlled
    Weber 22.5 Kettle
    A Lodge showroom full of Dutch Ovens for campfire cooking

  8. #8
    Join Date
    Mar 2009
    Location
    N.B Canada
    Posts
    121

    Default

    Bill , I used Rytek Kutas' recipe for slim jims on page # 361 of his book Great sausage recipes and meat curing ... 3rd edition .... I find this book indispensable , a very worthwhile purchase if you don't already have it
    ______________
    Tim

    homebuilt a.k.a the q-bottle
    mes watt burner
    brinkman smoke n pit modded
    noname bullet water smoker
    6 burner s.s. gasser
    turkey fryer
    UDS ... work in progess

  9. #9
    Join Date
    Nov 2008
    Location
    Pittsburgh, Pa
    Posts
    410

    Default

    Quote Originally Posted by T-bone Tim View Post
    Bill , I used Rytek Kutas' recipe for slim jims on page # 361 of his book Great sausage recipes and meat curing ... 3rd edition .... I find this book indispensable , a very worthwhile purchase if you don't already have it
    I do have it, thanks.

    Here's one you ought to bookmark; I've never made a recipe from here I ddint like amd they have some nice looking hot sausages (on my to do list).

    http://lpoli.50webs.com/Sausage%20recipes.htm
    Stump's GF 223 Stoker controlled
    WSM Stoker controlled
    Weber 22.5 Kettle
    A Lodge showroom full of Dutch Ovens for campfire cooking

  10. #10
    Join Date
    Mar 2009
    Location
    N.B Canada
    Posts
    121

    Default

    yep already had it marked , great site for any would be sausage makers out there , thanks for posting it
    ______________
    Tim

    homebuilt a.k.a the q-bottle
    mes watt burner
    brinkman smoke n pit modded
    noname bullet water smoker
    6 burner s.s. gasser
    turkey fryer
    UDS ... work in progess

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