Search results for query: snack sticks

...and off it goes. #22 would be great as long as its not compressing your price point. The 20# stuff would be great but keep the 5# for snack sticks. A lot of people talk about not being able to do small casings with the large stuffers. I am with you on the large batches. Once I got a recipe...

...at all. The 16mm casings I could get on the horn, but had to unravel and it took significant effort, I'd prefer to avoid this if possible but it's not out of the question. I had some 19mm casings as well, this went fine. But I tend to prefer smaller snack sticks. Any advice/tips is appreciated.

...through fine plate other half through coarse plate... total ground meat was 58 lbs... I put all 58 lbs through a half inch tube and made snack sticks... Done this hundreds of times using the same method every time... Made 4 different flavors... Jalapeno, Chipotle Wildfire, Teriyaki, and...

Just found this website, so here goes my first post. Second batch of snack sticks going on the smoker tonight. Jalapeno/cherry/cheddar. First batch was cherry/cheddar. Anyone have any different recipes they care to share? I was thinking of some type of apple/brie cheese, Mediterranean...

I have an 11 lb Cabelas manual stuffer. I have done everything with zero issues. Deli chubs. Sausages. Snack sticks/ 20 mm. My only recommendation which has already been said, metal gears.

I always used to add a little sugar to my sausage, fresh, smoked, summer, snack sticks, etc. Not enough for it to taste sweet, but i think it rounds off the flavor profile. I've started eating as low carb as possible and want to keep eating that way. I also give a lot of my sausage away to...

So I butchered a bunch of duck and I wanted to make a pork/duck combo snack stick and smoke it on my GMG. I cannot find any recipes that don’t call for pre-made seasoning packets. I have everything to make it just don’t know the proportions on meat/seasoning/curing salt. Anyone have any recipes??

...up. Miranda and I have been going and going, this is the only free weekend to pack and plan for the gathering! No worries, on the snack sticks and smokehouse, it's a long processes and i'm sure you want relax and enjoy more. So this year we'll stick to a Rib competition (optional/friendly)...

Your sticks look awesome. What's your process? I'd like to get that wrinkled look, but haven't been able to achieve it. Curious to what you do.

...I'm a bit lost in all this, but I'm thinking something along the lines of 3'x3'x'5 to give me enough area to run larger batches of snack sticks, sausages, bacon and hams. Given that it's a smoker, I'm not looking at much past 200f. I'd certainly appreciate any advise this fine group might have.

I would not bother adding another tsp. Because if you actually did add the 2 1/2 tsp to begin with that will shoot you way over. If you added 1 1/2 tsp the number is fine ppm nitrite. Remember there are set maximum levels but no set minimum levels, it is generally accepted that north of 50ppm...

Came across a new PB vertical being released soon. I’m looking at this for smoking summer sausage and snack sticks mostly. Temperature goes down to 130* as opposed to 150* of the current models. This appears to be a decent option...

...cutting but some of the mixture would seep out of the end. Admittedly I have not yet tried just twisting. Is the answer just coiling the snack sticks on the racks? Or am I missing something? I think hanging does allow to maximize the space. The smoker is not large, I believe it's a "Pit Boss 3"

This may be an interesting write up for you. Maybe it will help. https://www.goodrx.com/conditions/diabetes/does-stevia-raise-blood-sugar

Just bought one about a month ago. Have used it 3 times now. No problems. I mainly use electrics from snack sticks and summer sausage. I have a MES40 with pid and cirfan. Between the two can do a 25# batch easy. The Pro Smoker 100s is a big step up from a MES. High Quality. Stainless...

Everyone seems to be here that we expected. Keith is working on making snack sticks already.

You can replace sugar with Erythritol in brines and cures if you like. It will not cause any insulin spikes. Your body gets no nutritional value out of it, but don't go thinking you are going to replace all sugar with. In larger quantities your body will want to get rid of it since it cant...

...how lean you could go for a turkey snack stick as there needs to be fat involved to hold the meat together. You could use any recipe for snack sticks you like ,you're just replacing the beef, venison, pork etc. with turkey. Your IT would be 165* for poultry compared with around 155* for red...

I'm not sure the full context when dealing with a commercial seasoning blend. I make my own seasoning, delete sugars and drop the salt to 1/2 to 1% based on the 1/4% the cure #1 adds. That's when I noticed my cure was funky as the batch of bacon I processed with it took 5 weeks. . Discard and...

I have a big batch of snack sticks to smoke and I will not bea ble to smoke all of it in one day. Can I still smoke it tomorrow while it is still curing in the fridge?