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Smoking skinless sticks

post #1 of 5
Thread Starter 
When smoking skinless snack sticks do I perform the drying cycle as the first step in the smoker just like when doing sticks with casings? Or is it different because they are skinless?
Thank you.
post #2 of 5
I let sticks go bout an hour before adding smoke !
post #3 of 5
Thread Starter 
Thank you sir, sounds like a good idea.
post #4 of 5
I just follow Bearcarver's step by step method. Always perfect outcome. 30 pounds so far.
post #5 of 5
I do them like all my other sausage. 1st hour pit temp around 120-130 no smoke. Then add smoke at hour two. Bump pit temp up 10 degrees every hour until pit reaches 189 or IT of sticks is 156.
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