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First time Snack Sticks

post #1 of 16
Thread Starter 

I've been wanting to try making some snack sticks for a long time, but my work schedule didn't give me a full day to spend with my smoker.  Since the winter was so warm, my log haul got shut down early, and suddenly I had more time to spare than things to do. Snack stick time!!

 

I stopped in at Costco to pick up some 85/15 ground beef and while I was there, I noticed that they had ground pork on sale (best before date was that day, and it was less than 1/3 the price of ground beef).  So I picked up a Costco sized package of each.  I had read threads from people who had made pork jerky and raved about it, so I figured...why not snack sticks too.  I weighed out 3 different batches of meat.  First one was 2 pounds of ground beef, second was 1 pound each of beef and pork, third was 2 pounds of pork.

 

Since I had been given a package of Hi Mountain Pepperoni Snack Stick seasoning, the flavor of the day was obviously to be.....pepperoni.

 

I mixed up all three batches of meat using the recommended amount of seasoning and cure.  Their recipe called for 1/4 cup of ice water per pound of meat, so that's what I added to the all beef batch.  I felt that the texture was just too sloppy, so for the remaining 2 batches I cut the water in half and just added 1/4 cup per 2 pounds of meat--I was much happier with that mixture.

 

One of the most common complaints I've heard is that its very difficult to make the sticks after leaving the mix in the fridge for 24 hours, so I figured "Why not reverse the process??".  With that in mind, I proceeded put all my meat through my brand new Cabella's Jerky Pistol that Miss Linda had given me for Christmas.  I didn't have any of the oil used to lube the jerky pistol, so I just sprayed the inside of the tube and nozzles with Pan--worked like a charm.  I can't say enough nice things about Cabella's Jerky Pistol.  It holds just shy of 1 pound of meat and is a real pleasure to use--my only problem was getting my sticks to look like sticks instead of tree branches.   th_dunno-1[1].gif

 

 

 

 

 

I had lined a bunch of Miss Linda's cookie sheets with wax paper and shot the sticks onto them, covered them with plastic wrap, and into the fridge for 24 hours.

 

Saturday turned out nice, it was about -4*C, about 26*F--cool, but not bad.  While I preheated the MES 30 at 100* for an hour, I placed the sticks on the racks--it was pretty obvious that I need more racks, as I could only get 5 pounds of sticks on my 3 racks. Transferring the sticks from the cookie sheets to the racks turned out to be pretty simple--just lay the rack on the meat, turn the cookie sheet over, and peel off the wax paper.

 

Then into the MES.  1 hour at 100* with no smoke and then a 10* increase, with smoke, every hour for 7 hours, to an IT of 165*.

 

I had planned to use hickory (my favorite wood), but when I went looking for it, the cupboard was bare.  Hmmmm.  Well, I had picked up some pellets I really wanted to try--they seemed like a great flavor profile--Louisiana Grill's Competition Blend, of 50% maple, 25% hickory, and 25% cherry.  I nuked them for 4 minutes, loaded up the AMNPS, lit them up with my torch, let them burn for a few minutes, and loaded the AMNPS into the MES. The smoke smelled GREAT!!!!  Unfortunately, these pellets were designed to use in their pellet burner smokers and just WOULD NOT burn in the AMNPS.  I must have relit them 6 times with the same result--nothing.  Out of desperation, I tried dumping a handful into the MES chip pan, and low and behold, they burned perfectly.  So for the rest of the smoke, I just kept an eye on the MES, and added more pellets as needed.

 

The sticks turned out great, but the pork "jerky" was just a tad overdone--I should have taken them out earlier, but I wanted maximum smoke time.  They're still good, just have the texture (and touchness) of jerky cut with the grain.  

 

As for the flavors of the 3 different batches, I was quite surprised.  The taste of the all beef and the beef/pork mixture was almost identical--you would be hard pressed to tell one from the other.  Both are VERY good, so with the cost savings, I'll probably use the beef/pork mixture again.  The all pork jerky is excellent.  Miss Linda is definitely NOT a jerky lover, but after tasting all three kinds, she says she will be more than happy to eat them--that means I have to share.:icon_sad:

 

Beef and beef/pork--you can see the difference as the beef is darker:

 

Beef/pork:

 

All pork jerky:

 

 

Cooled and the excess grease wiped off (there was lots of it from the pork:

 

 

Ready for the fridge.  Not much sense in vac sealing this amount:

 

Out of the 6 pounds of meat I started with, 1 pound is still in the fridge, ready to smoke.

The 5 pounds I cooked returned 3.7 pounds of finished sticks.

 

Thanks for looking.

 

Gary

post #2 of 16

GH, They look scrumptious !:points:

post #3 of 16
What a coinsidence. It now seems that all Gary's are created equal. That is some really good looking meat. points.gif
post #4 of 16
They look great. Nice job
post #5 of 16
Thread Starter 

 

 

 

Quote:

Originally Posted by CrazyMoon View Post
 

GH, They look scrumptious !:points:

Hey thanks CM and thanks for the point. Truth be told they really are tasty. Kinda ugly but real tasty.  

 

Quote:
Originally Posted by c farmer View Post

They look great. Nice job

Thanks.  Now if I can just figure out how to make them nice and straight............

 

Quote:
Originally Posted by Joe Black View Post

What a coinsidence. It now seems that all Gary's are created equal. That is some really good looking meat. points.gif

Yeah Joe. All Gary's are created equal, its just that my friend (the other Gary) is just a little MORE equal when it comes to smoking meat.  :77:

 

Thanks for the point.

post #6 of 16
Nice looking sticks Gary, I like your idea about using pellets in the chip tray for smoke generating...
post #7 of 16
Thread Starter 
Quote:
Originally Posted by wazzuqer View Post

Nice looking sticks Gary, I like your idea about using pellets in the chip tray for smoke generating...

Thanks.  As for the pellets, my understanding has always been that pellet don't work well in the chip tray.  It might be that pellets made for a pellet pooper smoker (which I was using) are made differently than smoking pellets for an AMNPS--I'm going to talk to the people at Louisiana Grills and ask them about this.

 

Gary

post #8 of 16

Awesome sticks Gary!!

 

Points to you!

 

Al

post #9 of 16

Some mighty fine looking sticks and jerky  points1.png

 

 

Gary

post #10 of 16

I'd eat them branches any day Nice job I love my Jerky Cannon that is all I use for making sausage also Points

Richie 

post #11 of 16
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

Awesome sticks Gary!!

 

Points to you!

 

Al

 

 

Quote:
Originally Posted by gary s View Post
 

Some mighty fine looking sticks and jerky  points1.png

 

 

Gary

 

 

Quote:
Originally Posted by tropics View Post
 

I'd eat them branches any day Nice job I love my Jerky Cannon that is all I use for making sausage also Points

Richie 

Thanks guys, and thanks for the points.  They do taste great, just kinda ugly.  LOL

 

I wasn't too sure if I would be happy with the Jerky Pistol or not but I gotta admit that I love it--its just so easy to use and holds just shy of 1 pound of meat.  Forming the sticks immediately and then letting them sit for 24 hours is sure a lot easier than leaving the meat in the fridge overnight and then doing it.

 

Gary

post #12 of 16
Looks tasty!
post #13 of 16
Looks tasty Gary, nice job ! icon14.gif
post #14 of 16

My Thanks go to WHB for bumping this up, as I was totally missing it Big Time!!!Thumbs Up

 

That all looks Awesome, Gary!!:drool-------------------:points:

 

Great Thread too!!Thumbs Up

 

 

Bear

post #15 of 16

Thanks Bear, I thought you had already seen it

 

Gary

post #16 of 16

My Bad Got the Gary's mixed up

 

Gary

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