Quickest technique to making bulk snack sticks

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wayoutwest

Fire Starter
Original poster
Dec 29, 2016
35
21
Hawaii
Hi all, I have been doing some snack sticks with great results. I was wondering if anyone had any techniques that will cut down on time, but still produce some good tasting snack sticks. I have a MES 40 and a smoke hollow 40. I utilize the two at once with about 10-15lbs in each. I would like to make 50lbs of sticks at a time because anything less just goes too fast. I tried smoking for a few hrs then sous vide for 3 hrs. The sticks taste great, but it's not as dry as if it was in the smoker, probably because the moisture has no where to go so it stays in the sticks.
 
To do a 50 pound batch at one time is going to either require a bigger smoker, or a small fleet of small smokers.  It's a size/wattage/volume problem (aka how to get 50 lbs of meat in a 10 lb smoker).  Short of spending big bucks on a commercial electric model with the size you need, the next best bet is to convert a warmer/proofer to a smoker as many have done here.

Another thing to keep in mind is that 50 pounds of cold meat is going to take a long time to get up to any temp unless you have some serious wattage.  It's just a big cold heat sink and the laws of physics only allow heat to transfer from the air to the core of the meat so quickly.  It can be done though.  I just won't promise it will happen in 3 hours.
 
To get the true texture and flavor that you mention, you really need to smoke and finish them either in a smoker or after smoking, finish them in another semi-dry heat environment.

One way to accomplish this with your set up is to spread it out over a couple of LONG days.

When we have our sausage making parties, myself and one other take on the stick and/or link smokes. I have a rather large homemade electric smoker with a 1500w element and I can do around 30 pounds of sticks, but it starts early in the morning and finishes late afternoon to early evening. The next day, I do it again.
 
How are you planning to Sous Vide? I've been wanting to try stix in the Sous Vide. Like you said, a few hrs of smoke and into the Sous Vide. A few kielbasa worked well and now I have a cooler setup that will hold a 5# batch. Do you cut them into lengths and bag for the Sous Vide? Or do you have a really big Sous Vide setup....?
 
As said above... your gonna need a bigger smokehouse... or do it in 2- 25 lb batches (2 days)


but also... your time in prepping all these sticks is going to double...are you mixing all this by hand ?

As you can see.. this could turn into a 3 day project... nothing quick about it ... but don't let that slow ya down though ...
 
Yes I usually smoke on racks for a few hrs, then I cut into lengths. After I place it in a vac seal bag, or a ziplock bag then into the sous vide. I am able to get a bunch load done with in a total of 5- 8 hrs. I like to make like 5 different flavors at once. This way every bag is labeled easier to sort. 
 
As said above... your gonna need a bigger smokehouse... or do it in 2- 25 lb batches (2 days)


but also... your time in prepping all these sticks is going to double...are you mixing all this by hand ?

As you can see.. this could turn into a 3 day project... nothing quick about it ... but don't let that slow ya down though ...
I used to mix with the kitchen aid, but now I have the cabellas 7 gal mixer that I can hook up to my grinder. It usually takes me 3-5 days, to grind, mix, marinate, stuff, smoke, bloom. I enjoy making sausage & sticks. I kind of have my routine down. After my first batch goes in the smoker, I start on the next batch By the time I cut my casings, stuff, hang to dry out, wash my equipment, it's usually time to throw the next batch in the smoker. That's when I put my sticks that was smoking into the sous vide. By the time 2-3 hrs is done, the first batch is complete, the second batch goes into the sous vide, and the third batch goes in to the smoker Then I continue the rotation. If I feel that they need to be a little more dry, I put it in my dehydrator over night.
 
I am on my second homemade large Freezer smoker, and can hang 50 lbs. of sausage. But I have to agree with the others---- I get better results and time when I do two smaller batches.

Blaise
 
WOW, You're oven will also help dry your sticks ,just leave the door cracked and set a slow as it will go.
 
As said above... your gonna need a bigger smokehouse... or do it in 2- 25 lb batches (2 days)


but also... your time in prepping all these sticks is going to double...are you mixing all this by hand ?

As you can see.. this could turn into a 3 day project... nothing quick about it ... but don't let that slow ya down though ...
I used to mix with the kitchen aid, but now I have the cabellas 7 gal mixer that I can hook up to my grinder. It usually takes me 3-5 days, to grind, mix, marinate, stuff, smoke, bloom. I enjoy making sausage & sticks. I kind of have my routine down. After my first batch goes in the smoker, I start on the next batch By the time I cut my casings, stuff, hang to dry out, wash my equipment, it's usually time to throw the next batch in the smoker. That's when I put my sticks that was smoking into the sous vide. By the time 2-3 hrs is done, the first batch is complete, the second batch goes into the sous vide, and the third batch goes in to the smoker Then I continue the rotation. If I feel that they need to be a little more dry, I put it in my dehydrator
 
That is a lot of sticks 50# 

Here is a rack I made for sausage hanging

http://www.smokingmeatforums.com/t/174140/sausage-jerky-rack-mes40-w-step-by-step

Richie
 I like to mix things up. Everytime I make sticks I make 5 different flavors. The first batch I made was Pepperoni with cheddar, Jalepeno, Willies, Tex mex. The second batch I made was Honey Jalepeno, Pepperoni mozzalla , willies, Buffallo wing, and BBQ, Char siu. The Char siu, BBQ & Buffalo wing was made with chicken & pork & it was amazing. The next one I will try curry and lemon chicken.
 
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