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Search results for query: snack sticks
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Smoked Sausage resources
ah ok thanks for this clarification. I have read in one of the marianski books that if you cook them at 185f or higher you dont need cure. .... I guess they would have to get to 140f in 4 hours which would have to include the preparation time? -
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Morton Tender Quick for beef snack sticks and beef jerky?
...this site! Awesome website by the way! I have a question and am very confused. I just started making my own beef jerky and beef snack sticks. Most of the recipes call for pink curing salt.....can I use Morton Tender Quick instead, to make these two items? Pink curing salt calls for 1/4...- larnanc
- Thread
- Replies: 17
- Forum: Beef Sticky
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New sausage stuffer
...than the usual quantity of meat left in the elbow. I recently picked up a 11 lb horizontal (Hakka again) and like it much better. Other than just a very small amount of meat left in when done it seems easier to control, is more stable and it is easier to clean. No problems with 19mm snack sticks.- Norwester55
- Post #16
- Forum: General Discussion
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Encapsulated citric acid with long smoke time
I typically smoke my snack sticks low and slow and want to try ECA for the first time. I know that you're supposed to add the ECA right before stuffing and smoking immediately. I was wondering if you're doing a 20 hour smoke, would the ECA be released before it hits 135 to 150? -
Snack sticks
I am wanting to get started on snack sticks. I have recently bought a HI-Mountain snack stick kit that comes with casings and seasoning. Looking for any suggestions on gum to fill casings with and tips on smoking and storage. Thanks in advance for any tips!- scrubbed03
- Thread
- Replies: 4
- Forum: Making Jerky
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Elk Summer Sausage smoking time
Just finished chilling the snack sticks. They turned out great too, I think I'm hooked! We hunt a lot, and always seem to have ground deer and elk left over. Not anymore! -
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Discoloration in snack sticks
How are you liking the PS 100 Classic? Sausage/Snack Sticks/Jerky is my main reason for wanting one of these cabinets but would occasionally do other bigger primals when i dont' want to tend my offset. This checks a lot of my boxes but having a hard time making a final decision between this, a... -
A little cook today
Done is done whatever the temp. Food looks good. That's not I've seen you do since sunup, Keith. ... You coach a lot of people all day on grinding, seasoning, mixing, and stuffing snack sticks. The shine is always a tasty kicker now and then. Moderation you haven't learned?- Fueling Around
- Post #12
- Forum: General Discussion
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28lbs of goodness AKA Bacon
That is some good looking bacon... Since I can't sell snack sticks legally... I just give them a free pack (6" long, 6 in a pack) for a $10 donation towards my vacation... LOL... I'll do 4 flavors and make a varity pack (1 pack of each flavor) and knock $5 off for $35 total... Within a few...- JckDanls 07
- Post #8
- Forum: Bacon
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NorCal Newbie
Fairly new myself. Great forum and these are some great folks! -
NorCal Newbie
...probes from Thermoworks. Not to worry, I can make it work, knowing how it's operating, and will likely add a PID anyway. I have some snack sticks in the MES right now, but I'll share that in the appropriate forum. When I'm not messing around with my smoker or sausage gear, I can be found...- rgreenberg2000
- Thread
- Replies: 7
- Forum: Roll Call
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Grinder vs stuffer?
Depends on the sausage. I have a couple of stuffers but still run fresh brats and summer sausage with the grinder and use the stuffer for snack sticks and other smoked sausages. That being said I have a pretty robust grinder ,a 2 hp 220 v number 22 pro-cut With a foot feed. You would be... -
K
Citric acid and grinding
I want to add some encapsulated citric acid to venison snack sticks. I keep reading not to grind meat after adding the citric acid. I use my grinder to stuff with, without the grinding knife. Am I okay to stuff this way or will it t break down the encapsulated acid?- krhoover
- Thread
- Replies: 6
- Forum: General Discussion
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Smoked Sausage resources
...Do I need to do these types of salami recipes or is there an easier way, and can you point me in the direction of good resources and recipes please!! Also, if you are making snack sticks and cooking until 165 at a temperature 200f is it necessary to use cure?? it seems unnecessary Thank you! -
New Stuffer Conundrum
I just looked the 10# motorized up on LEM and it specifically mentions making snack sticks in the product description.- SmokinEdge
- Post #3
- Forum: Sausage
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Cured Turkey Snack Sticks
What I am thinking about using for fat is rendered turkey skin and dark meat. I have to avoid the typical animal fats. Seems my friend was bitten by a tick and contracted a virus that left her severely to the red meats and most byproducts.- Butch Taylor
- Post #3
- Forum: Meat Selection and Processing
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Discoloration in snack sticks
The 11-hour cook time is a bit long for 19mm snack sticks, but since you hit 155°F internally and ice-bathed them, they should be safe. The lighter spots could be from uneven heat, moisture, or the ECA reaction. If the texture is firm and there’s no off smell, they’re likely fine. Next time, try...- paulgeorge
- Post #10
- Forum: Sausage
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13th Annual South Florida Gathering (Dec 7th-8th 2024)
OK.. For sausage and snack sticks... If your wanting to make some you will need to bring the kind of meat you want it to be... Beef or Pork... If your going beef you will still need pork fat... Boston Butt will work... If you just want pork sausage then alls you will need is whole untrimmed...- JckDanls 07
- Post #88
- Forum: Events
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Venison Snack Stick struggles
Howdy all, I've got a situation with snack sticks that I need some guidance on and was hoping you all could help a first timer out! Sorry in advance for the length of this!! Deer season is approaching, so I thought I would clear out the freezer and make a batch of snack sticks. Got it all...- Mffl84
- Thread
- jerky snack sticks venison
- Replies: 10
- Forum: Making Jerky
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