First off hats off to these forums, this my first post but I have used many tips from here in my short smoking adventures….but I have a problem.....
I am on about my 7th or 8th batch of snack sticks consisting of 2# venison 1# pork. I have been using Lem and various Himountain seasonings with what I can describe as bland results. The texture is there, the color is there but the overall taste lacks that deep smoky flavor I am looking for. Ive also added heat, pepper ..etc ,hoping that with additional seasoning id hit on something but nothing. Now don’t get me wrong the sticks arnt going to waste but I am not happy with the overall flavor yet. Here is my equipment list, keep in mind I am complete n00b J
Great Outdoors Smoky Mountain 20" x 34" Gas Smoker (cheapy from walmart)
Jerky cannon with 3/8 stuffing tube
LEM 21mm edible collagen casing
Char broil Hickory wood chips
Follow Lem or Himountain directions and let meat cure for 24-48 hours. Load the casings. Get the smoker rolling until I see nice tint of smoke. Now my smoker has trouble getting below 180, it hovers from 180-190 (measured w/ AW131 Grill Right Wireless thermometer). So that is what I smoke it at. Once the sticks reach an internal temp reaches 155 I pull em out and let them bloom overnight (no ice bath).