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1st time using MES 30 - baked snack sticks

post #1 of 17
Thread Starter 
So I bought the MES for low temp smoking. Decided to break if in with 5 lbs of naked snack sticks. Also my 1st time using a AMNPS. Worked like a charm. Also my 1st time posting pictures. Using my phone, so please let me know if no pictures.







post #2 of 17
Thread Starter 
Supposed to be titled naked snack sticks.
post #3 of 17
Great looking sticks! Nice smoke!
post #4 of 17
Quote:
Originally Posted by trueteam View Post

So I bought the MES for low temp smoking. Decided to break if in with 5 lbs of naked snack sticks. Also my 1st time using a AMNPS. Worked like a charm. Also my 1st time posting pictures. Using my phone, so please let me know if no pictures.








Look good! So naked meaning no casing around them? Almost like extruded jerky in circle form? How long do you smoke them and what temperature?
post #5 of 17

Nice color looks good. Always get those words in the title like Nekkid, it draws my attention..... <Chuckles>

 

Great job!

 

Are they like total awesome or what?

post #6 of 17
Thread Starter 
Yep, I have a jerky cannon. Started at 100 for about 1.5 hours. Bumped 10 degrees every hour until 160. Then I increased it to 190 to finish to 165. Took about 9 hours total. AMNPS pecan for about 5 hours which burned about half the load. I am going to get a stuffer soon.
post #7 of 17
Thread Starter 
Thanks Foam. They are tasty. I took a sample bag to some friends and they were gone in about 10 minutes. 1st time doing them in a smoker. Always been in the oven. Definitely taste better.
post #8 of 17
Quote:
Originally Posted by trueteam View Post

Yep, I have a jerky cannon. Started at 100 for about 1.5 hours. Bumped 10 degrees every hour until 160. Then I increased it to 190 to finish to 165. Took about 9 hours total. AMNPS pecan for about 5 hours which burned about half the load. I am going to get a stuffer soon.
hmm I'm going to need to do some like this. I'll just need to place my pellet on smoke and the coldc temp outside hopefully help keep down. Got a amnps but wouldn't have a heat source that low.
post #9 of 17
Thread Starter 
Thanks dirtsailor
post #10 of 17

WOW they look great! I like naked and will probably keep doing them that way. A full smoker is a happy smoker.

Happy smoken.

David

post #11 of 17
Thread Starter 
All packed up

post #12 of 17

They look great, are they beef?

They won't last long would be my guess!

post #13 of 17
Thread Starter 
Yes, all beef azbo.
post #14 of 17

Nice, Bears recipe or something else? I love those things but I have a ton of venison to use so mine are always 60/40 venison to pork. If I ever run out of deer/elk I will try straight beef! LOL, hope that is a few years ahead of me!

post #15 of 17
Thread Starter 
This time I used a Backwoods black pepper mix and i used pecan. I like them, but the pepper definitely comes through. I used 80/20 ground chuck.

I have only mixed my own when doing larger summer sausage type logs, which I also like with no casings.
post #16 of 17

Now tha'ts a loaded smoker Looks great

 

gary

post #17 of 17
Thread Starter 
Thanks Gary. 5 pounds of ground. I forgot to weigh after smoking. Curious what the yield is. Next time.

I must say the MES performed well in its inaugural smoke. The temp differential with my maverick was not bad at the lower heat. I noticed when I seasoned it the differential was about 30-35 degrees.
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