Recent content by mjspeers
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M
Discoloration in snack sticks
I very much like it. Good space. That thing holds the smoke if you put a lot of sawdust in and don't have the dampeners open. I've been refining my process, that's a personal thing I don't love an overwhelming taste of smoke. I've only otherwise run a pellet, and masterbuilt electric and propane... -
M
Discoloration in snack sticks
That makes me feel a little better. They were in the smoker a very long time. Towards the end I did jack the heat up to 185-190 to get them done. -
M
Discoloration in snack sticks
Here’s a pic. I think they browned more over night and taste fine. Any input? -
M
Discoloration in snack sticks
First time using my new PS 100 Classic. Did a 25lb batch of venison/pork today. Took around 11 hours. Seems too long to me. 19mm collagen casings, using pink cure, using ECA. Some of the sticks had a much lighter hue to them in spots. Some bigger areas than others. I relied on two meat probes... -
M
Snack Sticks - how small is too small?
Is there a general consensus on smallest diameter casing and corresponding horn for an electric stuffer with cheese? 19mm casing with 12mm stuffer? -
M
Snack Sticks - how small is too small?
Thanks. Any recommended brand/type? -
M
Snack Sticks - how small is too small?
Aren’t natural cases a pain to get on the horn and rehydrate? -
M
Snack Sticks - how small is too small?
Hello all, I'm relatively new but refining my system. The main issue: how small of a collogen casing is too small? What's the smallest casing and corresponding stuffing horn can I get by with? I know, more information is needed. Using a 22lb Vevor electric stuffer. This is a venison/pork... -
M
What’s the trick with natural casings?
Just did a kit from PS seasonings, their maple blueberry breakfast sausage. It came with natural sheep casings. This was my first time with natural casings. It was horrible to sort through them, find the opening, and get them onto the horn. Is there a trick? Once on, things went relatively okay... -
M
Consistent Temperature of a Vertical Propane Smoker?
Hello, I recently purchased a propane vertical smoker almost exclusively for making snack sticks (venison mostly, mixed with pork). I’m struggling to have a consistent temp throughout the smoker. The top will be 15-25 degrees hotter. I hang them so it causes the top to get done well before...- mjspeers
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- Replies: 1
- Forum: General Discussion
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M
Snack Stick Casing Closure
Awesome idea. Should’ve thought of this. I’m going to try it this way. Any specific dowels you guys use? If just buy regular dowels anything needed before using to smoke? -
M
Snack Stick Casing Closure
Hi all, I'm new here but have been using this site as a great resource. I recently got into this game. I hunt a lot so have been starting to make my own venison products verses taking it to the locker, and I'm very happy with it. I am wondering what is the best / easiest way to close snack...
