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Search results for query: snack sticks
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Jalapeno - Fresh or Dried
For jalapeno cheese sausage I much prefer fresh jalapeno. It gives a brightness that would otherwise be lacking and it's a nice juxtaposition to the richness of the cheese, meat and fat. I use the dried for things like snack sticks, maybe summer sausage, etc.- Dustin Dorsey
- Post #4
- Forum: Sausage
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13th Annual South Florida Gathering (Dec 7th-8th 2024)
...able to show up and make it another fantastic gathering. Doug/brad your presence was greatly missed. We look forward to next year. Keith as always your snack sticks were a hit. Good learing process of how to do it and also enjoy the end results. Next time we can sample some summer sausage. -
J
Venison sausage Sticks
just wanted to update everyone that i made a great batch of snack sticks!!! switching to pork shoulder fixed my fatout issue. Thanks all! -
Howdy From Midwest
...NO2. It is used in Bacon (by law) and other cured meats that will be finished processing within 30 days, like sausages, summer sausage, snack sticks, Canadian Bacon, etc... Cure #2 is for products that will take longer than 30 days to finish processing. The amounts are higher to allow for a... -
Un-cased beef snack sticks.
It is a internal temp of 152°-153°f for snack sticks isn't it? I think that's right.- DieselTech
- Post #4
- Forum: Making Jerky
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S
Am I about to make Jerky or am I just cooking steak low?
Yea I just used the following: Soy sauce W Sauce Garlic powder Onion powder Black pepper Cayenne Smoked Paprika Brown sugar- Stopsign32v
- Post #18
- Forum: General Discussion
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Am I about to make Jerky or am I just cooking steak low?
What recipe did you use, or did you use a jerky marinade/kit. Curing salts cure the meat. Idk if other salts apply to curing. I am kinda of a newbie, but been making jerky & snack sticks for quite some years now.- DieselTech
- Post #16
- Forum: General Discussion
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Best type of smoker for jerky/charcuterie?
Gotcha. I use my MES40 with an Auber controller. Excellent temp control.- mr_whipple
- Post #4
- Forum: General Discussion
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New Stuffer Conundrum
I upgraded from the 5# to the 10# motorized and really like it. As far as I know LEM recommends using the 10# for snack sticks. Mine came with a 3/8” tube for sticks. No problem so far. No, the 5# tubes will not work on the larger motorized units, but mine came with 4 stainless tubes.- SmokinEdge
- Post #2
- Forum: Sausage
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usable cuts for burger grinding
For those snack sticks dont I need a finer grind?- BrianGSDTexoma
- Post #88
- Forum: Meat Selection and Processing
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New-to-me Gander Mountain 15 lb stuffer. EDIT: It's not a Cabela's stuffer.....
Yeah. 5 lber for the sticks -
New-to-me Gander Mountain 15 lb stuffer. EDIT: It's not a Cabela's stuffer.....
Nice score . . . It is easier with the 5# unit for snack sticks, not as much pressure build up ( for me it is anyhow )- Winterrider
- Post #3
- Forum: Sausage
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Smoked Old Cheddar & Medium Cheddar
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.- driedstick
- Post #3
- Forum: Smoked Cheese
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Encapsulated citric acid with long smoke time
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.- SmokinEdge
- Post #2
- Forum: Sausage
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How to price jerky to sell?
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...- JckDanls 07
- Post #18
- Forum: Making Jerky
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Casings
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...- Davejr7979
- Thread
- Replies: 25
- Forum: Sausage
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Venison sausage Sticks
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. -
M
Consistent Temperature of a Vertical Propane Smoker?
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...- mjspeers
- Thread
- Replies: 1
- Forum: General Discussion
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Snack sticks temp question
Has anyone cooked their snack sticks at 165F from start to finish? Results?- okie sawbones
- Thread
- Replies: 11
- Forum: Sausage
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