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Snack stick timing question.

post #1 of 3
Thread Starter 

I have been successful with making snack sticks fairly consistent now.  Thanks to all the help on here i have a system down.  I found out today I will be heading up to deer camp this weekend on a last minute whim, and the freezer is empty :hit:.  I am going to try to get a batch done but I have to try to do it around my work schedule without staying up all night, hopefully.  Anyone see a problem with stuffing them one evening, refrigerate overnight. Then set them out on the counter (or in garage at 50 degrees or so?) about 7:00 AM before work.  I could then come home at lunch  about 12:00 and fire up the MES 30 at say 120-130 or so??? They would have to ride in there without a change in temp until about 5:30 or so when I get home, then I can bump it up and get to finish temp.  Anyone see a problem with this?  I usually go the first hour as low as I can to dry them and then bump up gradually every hour after.  Thanks in advance!

post #2 of 3

Just want to make sure you have cure in this first of all,, and I am sure you do since you have done before, just a question for others so they do not get a wrong idea. 

 

 

Ryno, yes stuff one night, refridge overnight but next morning instead of laying on counter, fire up MES to lowest setting, Dampers open all way, come home at lunch and add smoke, and bump up. 

 

If garage is at 50 you could do that also. 

 

I take mine out of fridge and will put right in smoker, no smoke for two hrs at 130 dampers open so if you could do it at 100 or 110 for a couple 4hrs to dry I think you are good to go. 

 

Good luck and deer camp and we want pics you know what they say worthless.gif

 

A full smoker is a happy smoker 


DS
 

post #3 of 3
Thread Starter 

Cure?!?!?! What stinking cure?!  lurk.gif    Yes we are good to go there.  I actually considered doing what you suggested as far as throwing them in smoker in the morning.  I will try that tomorrow.  Thank you for the response, the pictures will come. :beercheer:

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