Edited by Jack07 - 10/18/12 at 7:02pm
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Edited by Jack07 - 10/18/12 at 7:02pm
I think your thermometer had a hick up. Your smoker temp should be no higher than 160. The fat will render or melt and form pockets of lard or run down and collect in the bottom of the stick. If you have another thermometer you may want to try it.
I do venison snack sticks often in my mes30.
100° no smoke for 1 hour
140° with smoke for 3 hours
160° til internal temp hits 150°, usually only takes about 2 hours
Into an ice bath to stop the cooking
Hope this helps
Here is my table for sticks. I use a Bradley smoker with a PID.
1. Start at 130* for 1 to 1.5 hours (no smoke or water in the pan) This gives the casings time to dry some.
2. 140* with smoke for 2 hours. I use my water pan here, keeps the casings from being to brittle during the heat PID programs.
3. 150* for 2.5 hours. Check IT of the sticks with thermapen (from the top of the sticks) smoke opt
4. 160* for 2.5 hours, check IT again. You should see approx IT of 125-130 and may even see a stall time. smoke opt
5. 170* for 2.5-3 hours. Again check IT as you should be getting close.
6. If needed bump to 175* while checking IT. Your looking for an IT of the meat of 152*
6a. Try not to exceed 180* smoker IT or you could have a fat-out of the meat.
At times i pull the sticks at 149-150 IT and let them at room temp (no cold water) they will IT to 152* by them self.
This is how i do it. Sometimes the times are shorter. Your results may vary.
Yes its a long time but you will like the end results.
Nepas has you covered here, I have had my maverick give me fluctuating temps b4 as well, I still use it to monitor things, but I always spot check with and instant read thermo, to make sure I'm up to the IT I want
I use a maverick instant read thermo, havent had issues with it yet it comes with a certificate of calibration and is ruggedized, thermapen is a big name in the instant reads, I still recommend you use something like a maverick to monitor your smoker temps, and I still like to use my maverick to monitor my sausage, that way I don't have to needlessly open my smoker to check for IT temps too often
Just curious, I read your post about the thermometers that you use. I have the Maverick Temp gauge and have usually stuffed it into the snack sticks and I sometimes run into issues figuring out the IT. Any suggestions ? That is the part that gives me the most headache is the temp. I've followed the time instructions but it always seems that mine are in the smoker longer than they should be. Any help would be great.
This method I really liked, I used cherry wood on mine for the smoke, but the sticks cooked just right so that you could barely tell there was a casing on it. The smell and taste was immaculate. This was actually my second attempt at snack sticks and this just nailed it for me. The first hour I left the water pan out to allow the casings to dry somewhat.
My first batch I think i cooked it a little too high at 180 degrees the whole time, stopped once it hit 160 degrees internally. The other mistake I made on the first batch was throwing them in an icebath without putting them in a ziploc bag first. You've already spent the time trying to dry the casings out so why rehydrate them and cause seperation? I used hickory on the first batch, but I don't think i could have enjoyed them as much as I did the second batch because the casings seperated and had an odd taste compared to the second batch that I stuck ziplocked in an icebath.
At some point I will give the 12 hour method a shot, but this one right here works very well too. I'd post pictures but I already at all of the second batch and I'm ashamed of the first one. I just wish i did more sausage in the second batch than the first.