Sticks and Belly

[Cliff Bartlett]

The past two or three weeks, I've experimented with Beer Sticks and Bacon. I decided to do them again, as I'm out of the Beer Sticks and the bacon came out so great I wanted to add to my supply. As I just recently did the other complete posts, I'll just include a few quick pic's of this weekends cook.

Got the WSM ready, Snake Method. Apple wood.



Got the WSM stable at 160. Got a 4 lb. pork belly on the WSM after brining it for 7 days.



Smoked for around 9 1/2 hours.



Cooked to internal around 145.



Sliced. Froze in 1/2 lb. batches. Will use those scraps for beans.



Now the Beer Sticks. Cut up 4 lbs. of top round.



Ground it and added spices. Fridge overnight.



All stuffed.



On the WSM, holding a steady 180. Smoked for 8 hours.



Done and bagged for fridge.



Thanks for looking.

 

[Dean V]

Looks very good and as soon as I get a stuffer I'm going to do this.

 

[Dwain Pannell]

Excellent charcuterie.

 

[Dean V]

Coarse or fine grind?

 

[Cliff Bartlett]

Coarse or fine grind?

First coarse grind. Added seasoning and ran it through again on fine.

 

[Dean V]

First coarse grind. Added seasoning and ran it through again on fine.

Gotcha and thanks.

 

[Enrico Brandizzi]

I am very intrigued about your WSM setup. Is that one the 22? I suppose yes. Let me ask you wich cooking T can you reach with the snake. How many briqs in a raw? How long it goes? Thank in advance!
Your cooks look perfect! Complimenti.

 

[Tim McCann]

Man that looks great! Did you use a spice kit or make your own?

 

[John Solak]

Excellent looking bacon and snack sticks!!! What are you using for casings?

 

[Rich Dahl]

You sure have those sticks down to a fine art and the bacon too, nice work!

 

[Jim Lampe]

Perfection Cliff! Perfection!!

 

[Barb D]

I love the sticks and the bacon is to die for, great job!

 

[Cliff Bartlett]

I am very intrigued about your WSM setup. Is that one the 22? I suppose yes. Let me ask you wich cooking T can you reach with the snake. How many briqs in a raw? How long it goes? Thank in advance!
Your cooks look perfect! Complimenti.

Hi Enrico.... Yes, I used my 22 WSM. My 14 could have handled it, but I wanted to use my Weber Hanging Rack. I try and use the snake when cooking at cooler temperatures, 160 to 180. It's a little easier to manage that temp, particularly on a warm day. The photo in this thread has four tightly packed rows. Last time I used three rows for the same cook and really had to crank up the ATC to maintain 180. This snake lasted about nine hours.

 

[Cliff Bartlett]

Man that looks great! Did you use a spice kit or make your own?

Tim... I used Morgan's Recipe.

http://tvwbb.com/showthread.php?55359-First-time-beef-stick-snacks

Excellent looking bacon and snack sticks!!! What are you using for casings?

John... I used Collagen Casings. 21mm.

 

[Tony R]

Nice work my friend.

 

[JimK]

Great looking stuff!

 

[John Sp]

Cliff - nice job. I like the look of your smoked pork belly. I would love to hear your spice mix recipe for the beer stix...

Regards,

John

 

[Cliff Bartlett]

Xx

Cliff - nice job. I like the look of your smoked pork belly. I would love to hear your spice mix recipe for the beer stix...

Regards,

John

Hey John. This was Morgan's recipe all the way. I put the link in my reply to Tim above.

 

[Nate Frost]

Those look great! Nice work.

 

[ChuckO]

That's fantastic. The belly looks amazing, you've got the sticks down