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Question about smoking snack sticks

post #1 of 7
Thread Starter 

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 

post #2 of 7

Will you put cure in the snack sticks?

post #3 of 7

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.

post #4 of 7
Thread Starter 
Quote:
Originally Posted by ShortEnd View Post

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 



 



Quote:
Originally Posted by alblancher View Post

Will you put cure in the snack sticks?



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

 

post #5 of 7
Thread Starter 
Quote:
Originally Posted by solaryellow View Post

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.



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".

 

post #6 of 7

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°.

post #7 of 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

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