snack sticks

danj

Meat Mopper

Original poster

Nov 21, 2009

195

10

Wyoming Michigan

• Dec 22, 2009

• #1

Ok not sure if they would be the same thing or not but for now it will work for info. I just put in 8 3' links of hot shots into the smoker. How long about will they need to be in I dont want to split the skins on them. PLEASE HELP!!! I will add the qview in a few. and more when they are done.

 

danj

Meat Mopper

Original poster

Thread starter

Nov 21, 2009

195

10

Wyoming Michigan

• Dec 22, 2009

• #2

qview as promised.

 

marksmith

Newbie

Dec 15, 2009

22

11

• Dec 22, 2009

• #3

I smoke my snack sticks @ 100 for an hour no or little smoke
125 for 5-6 hours heavy smoke
then up to 175 or so until the internal temps get to 160-65.

This is using good cure.

 

mulepackin

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Dec 27, 2007

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Central Montana

• Dec 22, 2009

• #4

That sounds like a reasonable smoking schedule to me. Should work out fine.

 

danj

Meat Mopper

Original poster

Thread starter

Nov 21, 2009

195

10

Wyoming Michigan

• Dec 22, 2009

• #5

Took out one of the HOT SHOTS man was it good.... lot of heat felt the burn to my feet I will be making a lot more of them clears the sinuses right out.

 

danj

Meat Mopper

Original poster

Thread starter

Nov 21, 2009

195

10

Wyoming Michigan

• Dec 22, 2009

• #6

ok the hot shots are done... I WILL BE MAKING MORE....

 

seaham358

Smoking Fanatic

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Aug 18, 2007

765

51

Hyde Park, NY

• Dec 22, 2009

• #7

what spice kit did you use? I'm always looking for something new to try..

PS-- They look Gooood

 

danj

Meat Mopper

Original poster

Thread starter

Nov 21, 2009

195

10

Wyoming Michigan

• Dec 22, 2009

• #8

the spice was made by Nesco American Harvest. I am gonna make the Teriyaki today. I add 1/4 cup brown sugar to what ever spice i use from them.

 

rstr hunter

Smoking Fanatic

Dec 8, 2009

432

18

Fort Pierre, SD

• Dec 23, 2009

• #9

When I did these last time I took them to abou 165 as you did and the casings wrinkled enough that they came loose when you ate them and wasn't very professional looking. I have seen several posts about pulling these at 152-155 and that won't happen. Just a thought. Also did a cold water bath to help alleviate this problem and it wasn't enough to fix the problem on the ones I did last.

 

mballi3011

Gone but not forgotten. RIP

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Mar 12, 2009

14,477

58

• Dec 23, 2009

• #10

Man oh Man dan those look good to. Then you say they are hot and spicey too. I like it. What size casings did you use for them ??? You say that was a spice kit or what was the list of ingerdence of those snack sticks

 

hoity toit

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Nov 4, 2011

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New Braunfels, TX . in the beautiful Texas Hill Co

• Dec 18, 2011

• #11

I got some in the smoker right now....just waiting for the temp to get 152.

Yours look mas finas !

 

sprky

Master of the Pit

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Jun 26, 2007

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Hutchinson Kansas

• Dec 18, 2011

• #12

 gotta love a good spicy smoked goodness

 

grabber

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May 3, 2009

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Buffalo, NY

• Dec 25, 2011

• #13

Get a probe thermometer and put it in one sausage.  160% should do it.  Anything over 165% is cooking, not smoking.  The meat starts to dry out and not as good.  Also, if you care to cheat, I use liquid smoke to get the smoky flavor without doing the smoking.  Works fine.  1tsp per 5 lbs of meat/game.

 

rich-

Meat Mopper

Feb 14, 2011

292

16

Ocean Shores, Washington

• Dec 26, 2011

• #14

X 2

I do mine exactly the same, I start out cool to dry them out good, then start adding heat and smoke as the time goes on.