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Skinless Beef Sticks - Page 2

post #21 of 22
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Originally Posted by Debbie Easton View Post

need to know   why my sticks are  tough . thought it was the casings but it is the  meat on the outer side .. maybe you can help masterbuilt smoker/ LEM seasonings/ collegen casings /any suggestions I'd love your help......  newbie  here ...

Did you use something like soy protein in the meat mix to keep the moisture/fat in the meat... Maybe some phosphate mix... like Amesphos to hold moisture... A low temp while smoking, will keep the meat from "case hardening"... If you live in a low humidity area, the outer part of the sticks will dry out and harden... There is a remedy for that... for the first several hours during the smoke... place a small pan with a 1/4 cup of water in the smoker.... assuming you are smoking at 140 deg F.... that water will raise the humidity enough to keep the smoker from sucking the moisture from the outer layer of meat... the sticks will cook through and not dry out.... My new method for sticks is 24 hours at 140.... water in the dish for the first 12 hours or so should work... this assumes you are adding cure #1 to the meat mixture at 1 gram per pound or 1 tsp. per 5 #'s meat.... those amounts are very close and are safe...

This is my new recipe.... I have learned a lot here.... there really are some talented folks on this forum....

If you haven't seen this yet, take a look ... If you have any other questions, I'm here on the forum or a PM will always get me......

post #22 of 22

Dear Newbie - as we have and continue to try many ways to make the snack sticks, the method I prefer is using narrow collagen casings and peeling off the casings once they are completely cooled.  The sticks are a little bigger than caseless sticks, the color is more appealing and we can either hang them or lay them on the shelves in the MES.  The guys that eat them tell me these are the best!  Good luck - hopes this helps.

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