Search results for query: snack sticks

I make the caseless snack sticks but the jerky mix doesn't give me the texture that I wanted so stick with the flat jerky

...inside. Call it cheating if you like, but good results were easy to achieve every time. I joined here because of this very problem, snack sticks stalling. I've been helped in many ways to better understand why I was having difficulty, when intuitively I would have thought I knew what I...

Cure #1 can be used for dry cure products that will finish drying within 30 days. And Snack sticks fall into this category.

Hmmm, interesting... Not that I've seen a zillion resources for this, but you're the first person who's said anything like that. Sorta like the old 160f for chicken thing, yea that's fine if you like dry chicken breast, but 140f for 2 hours in a sous vide works just as well. Ive tried to...

I use collagen casings for my snack sticks, but you could go without and make a caseless stick I suppose. You could still use the Jerky Cannon for both.

I have been taking my sticks to 150 ish since I learned how to make them years ago. I read on these pages to take them to that temp. It only has to be 136 and held for an hour to be "cooked"?

So how do I stop that ? Use less fatty meat ? I want all beef , so maby use like a 93% lean beef ? I was using 80/20 and have before on last summer sausage and snack sticks

...cousin is one of the main reasons why we have had such success. He is extremely humble and will take zero credit. I am wanting to do something for him with some elk meat as a “Thank You”. Was thinking something outside the box… not just snack sticks or jerky. Any suggestions...

...really a deal breaker to have the extra 5% fat? I am using premade mix and cure. I keep the finished product in the freezer and fridge, never room temp. Thoughts? I was reading a thread on here about snack sticks and it sounded like guys were running higher fat content in snack sticks...

You cooked them too long... especially at 165 and 170*F. Smoke the snack sticks @ 120-130*F pit temp. for 1-2 hours to get some smoke on them, then you can ramp up to 140*F for an hour, then 150*F for an hour. Once the INT reaches 136*F and stays that or above for 30 minutes, technically they...

Well..... if 2.5 tbsps is the correct measure to get 125ppm nitrite, you are right around 75ppm nitrite... Since these are snack sticks, few questions just to make sure you will be safe: How much salt per 1000g. meat paste did you use? Will the sticks be fermented to drop the pH below 5.3? How...

The problem with slim jim size is finding that small of a tube/horn that you can still get your mince through... and then also finding that small of a casing... The most popular size is 19mm... The moniker Snack Sticks is really suggesting "Meat Sticks"

You mean not in ground meat you're going to smoke, or not in ground meat in the kitchen? Cause in the kitchen I always use it if I'm browning some ground beef or really anything. And for shrimp, I never cook a shrimp without it. I can see why someone might not want to do it in a snack stick...

Inda has you covered. I’ll just reinforce some of what he already stated. Meat internal temp will always lag the actual smoker temp by 20-25* so with a pit temp of 170, 145-150 IT is about all you get. 11 hours on sticks is unusually long time. Running a therm in sticks can be very deceiving...

Should help ... Most people like as fat free as possible for jerky... Snack sticks you look for around 70/30

I used store gb for my first run, I liked it. Definitely gonna make more with more red pepper added. These are on my list to try soon. Very happy to hear making them caseless is an option. I made sausage for a while, casings are more a deal breaker but kinda of a PITA sometimes. IMO.

Brilliant! Many Thanks!! I was thinking I may just try the caseless sticks. Not long. First batch ever was 2lb and I have once bag left in the freezer.

95lb of venison for a coworkers buddy… while I had my equipment out decided to have another go at doctors sausage on the champion juicer…. Smoked and finished in water bath turned out excellent…. Only major issue I came across was the cheese on the hotdogs oxidized and gave a greenish color...

AWESOME! so glad I asked. I love the jerky gun. stoked to try some snack sticks soon. Many thanks!

You could add a pound of 97 %. That would get you pretty much in the ball park.