Search results for query: snack sticks

I use @BGKYSmoker's snack stick recipe. I tried a bunch, but they all seemed to miss the mark. His was bang on.

I just had an idea. I posted in another thread that I have issues with keeping my snack stick casings snappy. I love them after the cook and for a few days after but once I cryovac them they get soft and chewy and peel away from the meat. When they come out from the cook the casings are full...

...that thread so you can just put in how many pounds of meat you have and it automatically adjusts the spices to fit your project. Link: Snack Sticks - AC Legg 116 base with modifications I use this same process if I'm cold smoking or DEHYDRATING IN MY LEM 10 TRAY DEHYDRATOR. The original...

Thanks. Yes, I try that next time. Will it still hold its form?

I'm thinking/hoping you meant tsp and not Tbsp Yes... Straightforward... Doing 58 lbs now by myself... Thinking that's pretty good practice... Thanks for replying y'all...

So I told a few friends I was going to be making pork snack sticks this wknd... One told me he had some venison he broiught down with him from Michigan... Asked if I wanted it to make some sticks with it... We would split the finished product... After cleaning it up (actually was already...

...equipment to force sausage through those really small diameter tubes. I have seen photos where people have broken their plunger plate in half forcing dryer mix too fast. I always add extra 'juice' when making snack sticks for that very reason. This is especially true with those 10mm tubes!!!

Hard to believe nobody else I've watched / read has mentioned this, but I 1/2 figured that out on my own, just wasn't confident enough to stop earlier... Yea, the 11 hr ones were ruined. Some were edible, but only a hungry person was gonna eat em. Sad part is, you can't even give those away...

In a small smoker like MES. Don’t forget to rotate those sticks around, don’t just set and forget. Big smokers you get away with not messing with them. Stop watching YouTube and start searching the archives here and/or ask questions in new forum posts. We will and can get you dialed in. Also...

...sausage links into the "cold smoke" box on my RecTeq which sits at about 155° on low. Loaded the now empty MES with a batch of spicy snack sticks (50/50 pork/beef, sheep casings) to dry for an hour. After an hour, I loaded in my OnlyFire pellet maze for smoke, and bumped the MES temp to...

Yea.. I got a buddy (Dirk) that has site 14... He will be bringing another freind of ours, plus our golf carts... I haven't made up my mind yet on snack sticks...

Get your snack sticks done? Wife said today was flower garden day. Didn't leave any time for smoking my pork loins

OK Folks... My first real post.... wish me luck! I would like to learn to make Cured 100% ground lean turkey snack sticks for a good friend of mine. She has a really weird food allergy and can't eat red meat at all. Out of all my years smoking meats... I have never made those. Can you all point...

Hi all, A few days ago I bought a case of MREs. More out of what I've heard about them. And curious on how Uncle Sam has been feeding the troops lately. And if they are better than the C-rats I had in the 80's. I had the beef strips in BBQ sauce yesterday. And put my thoughts about it in a...

Better off shipping with dry ice in my opinion. We couldn't even get into Canada with jerky and snack sticks, all confiscated.

Nice! 👍🔥

Ran a batch of beef snack sticks this weekend using 21mm collagen casing. Had cure #1 in the mix and cooked them off at about 150-175 in my offset smoker hotbox until I hit 155. After water bath and chill in the fridge, I noticed that my test sample has a distinct center on it and and I think...

...in our general area... So anybody waiting to the last minute to join us better be quick about it... I don't believe I will be doing snack sticks this year as I just had a failed batch so I am kinda gun shy now... But I can bring the grinder and stuffer and we can make fresh sausage... Just...

Damnit... Second guessing myself after sitting here thinking about it... Making some snack sticks and don't remember if I put 1 1/2 or 2 1/2 level teaspoons of cure #1 to 12 1/2 lbs of meat... 2 1/2 is the correct amount but I'll be damned if I can remember... Told myself it didn't look right...

I built a 3x3x7 smokehouse that is ran on propane, but I’ve seen them also built to go over something like a BGE for heat source so there are options.