Search results for query: snack sticks

@JckDanls 07 - Do we want to make snack sticks this year? We can contribute boston butts

Didn't see your reply until tonight. Hopefully the cold snap is gone until after the gathering. We're vacationing this week away from our apartment. Will get serious next week about finishing up my plans for the gathering. I have to make a few practice boules of sourdough. Got friends that will...

...can get to reach 250 in that size of a box... I believe the biggest is 1800W ... I don't cook that high of temps as I only do sausage/snack sticks in mine... So I only need 170 degrees max... I use 2 elements, 800W (from a Masterbuilt MES 30) and a 1500w... My smokehouse is 36" x 36" x 48"...

...Butt is lean) 1.8% Salt .8% Garlic, minced .25% Cure #1 .25% Sugar .2% Black pepper, freshly ground .2% Thyme, dried 8% Water, cold Snack Sticks (Based on recipe from "Old Fat Guy") 46.5% Pork Butt (7mm grind) 46.5% Beef Chuck (7mm grind) 7% Pork Belly (7mm grind) 1.75% Salt .4% Cayenne...

They sure are needy... aren't they .... Yup... Snack sticks done... Ran out of vacuum bags (4 rolls) ... And starting 12.5 hr days tomorrow... Guess I'll be working into the night to finish bagging them ... POS Inkbird sealer took a crap on me just as I started bagging... So I had to do it...

It would be for snack sticks and summer sausages. That’s what the big one is for but I want one for smaller batches. I like to start low. Electric is probably the way to go.

The 80’s have A LOT to do with my issues 😂😂

Steve, I just ordered a case to add to my SHTF stash along with a pump water filter and a few life straws, I hope I never need to eat or use them, but better than nothing I guess. That plate shot almost made me hurl, I can hardly wait to see what the chili and mac look like now... NOT!!! I've...

As long as you hit an IT of 140° in 4 hours, no. Most smoke snack sticks slower than that, so cure#1 is needed.

...bacon was finished and ready for the propane griddle. It turned out absolutely DELICIOUS! Now if anyone has an awesome recipe for basic snack sticks, like the jack link style ones (maybe much less sweeter) I'd have it made! The less sugar the better. My daughter and wife type 1 diabetics and...

First time using my new PS 100 Classic. Did a 25lb batch of venison/pork today. Took around 11 hours. Seems too long to me. 19mm collagen casings, using pink cure, using ECA. Some of the sticks had a much lighter hue to them in spots. Some bigger areas than others. I relied on two meat probes...

How did these turn out? I've made a ton of snack sticks and the biggest mistake I made on one batch was air drying them in front of a fan to speed up the process. It significantly dried out the casings while not drying out the meat inside. Hopefully you didn't experience this. They look great.

Adding Dirk to Post #1, glad we've got more coming :) No worries on the snack sticks either way. I would need to decide if i'm bringing my trailer smoker or a trailer with golf cart and barrel smoker. Depends if we need additional smoker space for the group or not? @carol506 / @JckDanls 07 -...

Forgot to mention I also have an MES40 with an auber PID controller and the "mailbox mod" for a smoke tube. I use it almost exclusively for sausages, snack sticks, and jerky. Great set up for really low temp stuff

Awesome review Steve. I didn’t serve due to a few reasons… but to you and those who did… a big Thank You and tip of the cap to you and all who done service. We buy these at the local Army Surplus store. They are great when hunting elk mostly and temps are usually pretty chilly! Nice warm...

...additional questions: 1. Do you always have to use the recommended salt + sugar when using cure #1 for the dry rub? 2. Even when making snack sticks I have dissolved the cure #1 with a store bought mix (Willie's Snack Stick for example) I have not included salt + sugar. Is the salt and...

I air dried in front of a fan for about 6 hours. Didn't notice much even after putting in the fridge for 48hrs. Ended up drying for 6 days.

So here my problem. I'm running a chat broil electric smoker with an Auber PID. My cook schedule is 100 degrees for an hour no smoke. Then roll smoke, 140 for an hour, 150 for an hour, 160 for an hour, then 170 until I hit an IT of 155 degrees. Problem is after about 7 hours the sticks tend to...

I buy 1/2 # packages and split them into 4 ounce long sticks. The finished size fits a snack cracker. My Jumbo Joe only holds about 1-1/2# of cheese

J2, A 5 pound TSM or LEM is good if you plan on doing a lot snack sticks.