- Mar 16, 2015
- 252
- 81
After a few days of testing temps and figuring out some of the MES naunces I decided to make some snack sticks. I wanted to do an all beef product so I picked up a couple of choice chuck roasts for this little experiment. I used Hi Mountains original snack stick kit which includes mahogany collegen casings.
Day one.
I started out with my coarse grind of the chuck roasts.
Once the coarse grind was finished I mixed in the seasonings but not the water.
I then did a second fine grind and mixed in the correct amount of water.
Once mixed into my stuffer and ready to stuff the casings.
With the casings stuffed I cut them into lengths the would fit into the MES. I wanted to hang the snack sticks but since I need to make the support hangers with dowels I decided to just rack them. In the MES.
Once they were cut up into the lengths I put them in the fridge overnight.
Day two smoking time.
I used my Pro-Q cold smoker for smoke. Once loaded up the Pro-q gave me 4 hrs. of nice hickory smoke. As you can see in the second picture the smoke from the Pro-Q was spot on.
After a total cook time of 7 hrs. The snack sticks were ready to come off as they reached an internal temp of 155.
I started the snack sticks at 120 for the 1st hr. to dry them out a little with no smoke. After an hr. I started smoking them and bumped up the temp to 130 for an hour. I increased the temp to 140 and maintained that for another 4 hours. For the last hour I raised to temp to 180 and pulled the snack stick when they reached an internal temp of 155. All temps were monitored by my Mavericks (ET-732 & ET-733). The outside temperature was 35 degrees so when they came out of the smoker I lt them sit in outside for 10 minutes to cool down. Once in the house I let them sit another hour and a half to bloom. Then into the fridge.
Day three
Here they are all cutup and packaged
I along with my wife are very happy with the result. Thanks for looking and keep on "Q"-ing.
Day one.
I started out with my coarse grind of the chuck roasts.
Once the coarse grind was finished I mixed in the seasonings but not the water.
I then did a second fine grind and mixed in the correct amount of water.
Once mixed into my stuffer and ready to stuff the casings.
With the casings stuffed I cut them into lengths the would fit into the MES. I wanted to hang the snack sticks but since I need to make the support hangers with dowels I decided to just rack them. In the MES.
Once they were cut up into the lengths I put them in the fridge overnight.
Day two smoking time.
I used my Pro-Q cold smoker for smoke. Once loaded up the Pro-q gave me 4 hrs. of nice hickory smoke. As you can see in the second picture the smoke from the Pro-Q was spot on.
I started the snack sticks at 120 for the 1st hr. to dry them out a little with no smoke. After an hr. I started smoking them and bumped up the temp to 130 for an hour. I increased the temp to 140 and maintained that for another 4 hours. For the last hour I raised to temp to 180 and pulled the snack stick when they reached an internal temp of 155. All temps were monitored by my Mavericks (ET-732 & ET-733). The outside temperature was 35 degrees so when they came out of the smoker I lt them sit in outside for 10 minutes to cool down. Once in the house I let them sit another hour and a half to bloom. Then into the fridge.
Day three
Here they are all cutup and packaged
I along with my wife are very happy with the result. Thanks for looking and keep on "Q"-ing.
