Search results for query: snack sticks

Yeah. 5 lber for the sticks

Nice score . . . It is easier with the 5# unit for snack sticks, not as much pressure build up ( for me it is anyhow )

Awesome,,, how do you like your inkbird controller,,, I have two on two separate 1500w burners and still can not get my smoker above 158 (not for cheese,, for snack sticks),,,,, each controller is rated for 1500w as well.

That is correct

It could, depends on the quality of the coating of the ECA. Really, once the meat hits about 130 IT the mix is set and the release of the acid can happen then at any time without damaging the integrity of the sausage. So smoke accordingly.

Since I make and sell snack sticks to the guys at work... Well... I don't actually sell it to them... For a $10 donation towards my vacation they will get a free pack of snack sticks... So the guys at work ask me too make (and sell) them some jerky... I tell them there is no way I can compete...

I've been making snack sticks for about a year now and usually get my casings from a place called Waltons. Only thing is you have to pay for shipping and sometimes the shipping is as much as the product. I've never had a issue with these casings. Recently I've ordered from a couple reputable...

J382, I make tons of snack sticks and never use anything but pork butt with my venison. 75/25 or 70/30 is my go to mix, no fat out at 165 temps and delicious finished product.

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...

Has anyone cooked their snack sticks at 165F from start to finish? Results?

Well took me 8hrs to smoke these snack sticks. Most of them temped at 152°-153°f IT. Few of the sticks temped at 149°-151°f time I got to them with temp probe. Hopefully they will be OK. I seem to got a good smoke on them & they taste great. I'm happy.

How on earth...here in the north, we have crazy high meat prices, esp. on beef. $6 and up for hamburger, for cryin' out loud.

Thanks. I appreciate it. We will see how well smoking peppers go tomorrow. I figured it would take a while @ 180°f I wanna do some beef snack sticks as well while the peppers are smoking.

When you buy an off the shelf mix like the Willie's Snack Sticks, the seasoning is mostly salt and sugar along with their other seasonings for flavor so as SmokingEdge stated there is no need to add any salt and sugar with the store bought seasoning THOUGH you do need to add cure#1 to it...

Today was breakfast sausage, snack sticks and Summer Sausage day. Tomorrow is smoke day. Went well today.

...So I have a traeger pellet grill for several years now and I have never smoked with anything else.... I want to make jerky/charcuterie/snack sticks at lower temperatures so the fat doesnt render but the traeger doesnt go below 165. It also doesnt have enough room for the volume i would like...

High there and welcome! I'm not sure about browning but my guess is Allulose would be the closest option that is low carb and it is closer to the sugar family than other good alternatives. As was mentioned already, avoid any of the maltodextrin and dextrose stuff. It is not sugar but your body...

I’ve seen these at the store in 32mm. Has anybody used them for smoked or Polish sausages? It said not to get them wet but my stuffer likes a wet mix. I didn’t care for the collagen snack sticks so I’m not sure about spending $20 on a pack. Thanks

I made these beef snack sticks with my LEM jerky canon about 9 years ago.... Just came across the picture. If my memory is intact, they were very good. Have to do this again soon....

Thanks for that. I never considered that there were different brands of liquid smoke. I just only ever saw the bottle in the supermarket and they were always the same. I would imagine that the sausagemaker product tastes better. I was mainly considering using it in a BBQ sauce but was kind...