Search results for query: snack sticks

It has to sit at 130 for 2 hours to be safe. You can do 140 IT for 12 minutes or 145 for 4 minutes. Dave Omak on here used to do sausage at 130 IT and ran them over two hours to get the bacteria kill working. Bacteria does not start dying until 125 -126 and 120 is just not safe, at all. 140 is...

Tie in the future, but you should be ok, they will dry at the ends and quit oozing.

I think it’s just the expected texture of the jerky may be slightly different. Change your jerky nozzle and make skinless snack sticks and you’re back in range. Makes perfect sense. The issue won’t be storage/safety. You keep it in the fridge/freezer, it’s cured and how long is 4 lbs going to...

Thank you. What flavour would you recommend as I’m planning to order Chipotle for snack sticks. Tha

...done any YET but want to. I forget who here told me but was told 2 things are needed good ground meat jerky like the Jack Link's steak stuff: 1. Very low fat meat/whole muscle 2. Large grind (the key) So that pretty much rules out store ground. If I had that I would make caseless snack...

I am considering switching from collagen casings to sheep casings for my snack sticks and I have a question. I have found the best results from cold smoking my snack sticks then transferring them to my commercial dehydrator to bring them to temp / texture I like (I do add cure). My question is...

Names Jordan, I posted for the first time yesterday in the sausage thread, looking for some help with snack sticks. I live in NW Ohio near the shores of Lake Erie. I got my first smoker about 5 years ago when I started hunting. I was determined to do all of my own processing from the start. My...

...be. I said fair enough. They were later than expected bringing it to the house… which was perfect. Cause I wanted to do more than the $20… but she would not take any more for it. So, being an old redneck… I paid in a different way… give them some elk steaks, burger, jerky and snack sticks.

There is some good stuff out there outside of the classic beef snack stick. I highly suggest you check out kabanosy to start with. Don't run sticks but do run a TON of summer sausage and found cutting with pork actually made it better than all beef. I like 50/50. I bet a stick would be the...

...Hence my new handle: Watt Smoke. Picked up a SmokinIt #2 digital electric this past summer. Had some success. The butts and snack sticks went per plan. A little more futzing for ribs. The snow is showing up here in Western WI, Cheeseland. Looking for hints and tips from those who still...

Jalapeno and the Bloody Mary are both very good

Thanks for the heads up on that one. I've been wanting to get some collagen casings to try making snack sticks. Do you have any experience with their collagen casings? The only thing I've ever ordered from them was hi temp cheese and that was years ago. Thanks!

I'm going to have to give a big "HELL YEA" on the first time snack sticks... My only suggestion would be to ditch the expensive, nasty tasting (IMO) high temp cheese and just go with a good hard cheese cubed up...

...on what you want it can range from zero equipment to make fresh sausages using already ground beef and or sausage. I have made a lot of snack sticks using ground meat and using a jerky cannon you can soke them or dehydrate them If you want to get into other types of sausages then a grinder...

Welcome Jordan, go Ross Little Giants, purple people eaters! Grew up in Fremont now live in Perrysburg. Lots of great folks on hear.

As suggested, going all pork will be the ticket on saving money and it will taste great! If you do want to mix you can basically go any ratio you want depending on if you want more beefy flavor or not. 50/50 is great and I've even mixed 80/20 where the 20% was strickly pork fat and it is...

Will that stuffer handle snack sticks without getting under too much stress?

Thank you much 👍

Now that I've been getting a few batches of Italian, summer sausage and chourico, I've been wanting to explore some sticks. I have 19mm smoke collage casings from waltons. Using about 20ishlbs of meat still have to weigh. Part of this meat will be from a wild hog with no fat, lean pork...

No problem. I’ve been stuffing 16mm sticks with the small horn that came with it zero issue other than casing role won’t all fit on the horn but the stuffing is no problem