Question about smoking snack sticks

shortend

Meat Mopper

Original poster

Apr 7, 2008

215

13

Waterloo, IA

• Jul 29, 2011

• #1

I going be smoking some beef sticks stuffed into 18mm collagen casings. Since they're much thinner than anything I've made before, how rapidly should I move the smoke process along to get to 155° internal. I'm using an MES 40 w/ AMSN 6x6. I want to be sure they get enough smoke, and realize they're going to go much faster than Beer Brats or Summer Sausage. What kind of temp pace would you recommend for something like this?

Thanks

ShortEnd 

 

alblancher

Master of the Pit

OTBS Member

Mar 6, 2009

4,166

66

Louisiana

• Jul 29, 2011

• #2

Will you put cure in the snack sticks?

 

solaryellow

Master of the Pit

SMF Premier Member

Jul 26, 2009

2,893

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Orlando, FL

• Jul 29, 2011

• #3

I go 10* every 1/2 hour starting at 120* until the smoker is at 180*. If there is no cure in it like Al mentions, start at 180* - 200* and get to 140* IT in less than 4 hours.

 

shortend

Meat Mopper

Original poster

Thread starter

Apr 7, 2008

215

13

Waterloo, IA

• Jul 29, 2011

• #4

ShortEnd said:

I going be smoking some beef sticks stuffed into 18mm collagen casings. Since they're much thinner than anything I've made before, how rapidly should I move the smoke process along to get to 155° internal. I'm using an MES 40 w/ AMSN 6x6. I want to be sure they get enough smoke, and realize they're going to go much faster than Beer Brats or Summer Sausage. What kind of temp pace would you recommend for something like this?

Thanks

ShortEnd 

Click to expand...

alblancher said:

Will you put cure in the snack sticks?

Click to expand...

Al, you can bet your last buck, I will. 4 lbs beef chuck & 1 lb pork butt. Will add 1 tsp #1 cure

 

shortend

Meat Mopper

Original poster

Thread starter

Apr 7, 2008

215

13

Waterloo, IA

• Jul 29, 2011

• #5

solaryellow said:

I go 10* every 1/2 hour starting at 120* until the smoker is at 180*. If there is no cure in it like Al mentions, start at 180* - 200* and get to 140* IT in less than 4 hours.

Click to expand...

Thanks Solar, I was looking for some kind of guideline. That sounds pretty reasonable to me. No foolin' around with the nasties for this cowboy. I'll always add cure to anything that's not considered "fresh".

 

DanMcG

Smoking Guru

OTBS Member

SMF Premier Member

Feb 3, 2009

5,682

2,900

Central NY

• Jul 30, 2011

• #6

I do about the same thing as Solar with the temp's except I start around a 100° with no smoke for an hour or so till the casings are dry, then add smoke and bump my temp up 10° every hour till 170°-180°.

 

alblancher

Master of the Pit

OTBS Member

Mar 6, 2009

4,166

66

Louisiana

• Jul 30, 2011

• #7

With a cured sausage you can also just do a cold smoke for  couple of hours and then put some heat on them.  The guys have given you some good advice but I don't have the same type of temperature control as they describe.    Couple of hours of cold smoke, an hour or so around 140 and then gradually take your temps up and finish them off. I just need to keep an eye on them so don't dry out to much and become crumbly 

When it comes to temperature control a watt burner has an advantage

Good luck,  look forward to seeing the final product