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Smoker and snack stick question

post #1 of 6
Thread Starter 
I have a masterbuilt 40 electric smoker I'm doing some snack sticks with 19mm casing could someone tell me what temp and how long to smoke the sticks . I was going to use a pork butt for the pork part but what kinda beef should I use and would a pork butt be ok to use for the pork part I was going to do 3lbs pork and 2lbs beef any help would be great thanks
post #2 of 6
Quote:
Originally Posted by Bodine View Post

I have a masterbuilt 40 electric smoker I'm doing some snack sticks with 19mm casing could someone tell me what temp and how long to smoke the sticks . I was going to use a pork butt for the pork part but what kinda beef should I use and would a pork butt be ok to use for the pork part I was going to do 3lbs pork and 2lbs beef any help would be great thanks


That mix would work are you planning on using a cure? Check the sausage thread for more info. Here is how I did mine

http://www.smokingmeatforums.com/t/171546/beef-sticks

post #3 of 6

I start at 100° and raise the temp every hour to 130° then next hour to 150° the next hour to 170° untill IT of 153°  prefer all beef but you can add pork.

Happy smoken.

David

post #4 of 6

Pork butt is fine and any cheap cut of beef will be fine also !  enjoy your project.

post #5 of 6
Thread Starter 
Thanks for help everyone.
post #6 of 6
Quote:
Originally Posted by Bodine View Post

Thanks for help everyone.

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