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Search results for query: snack sticks
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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... -
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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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Un-cased beef snack sticks.
Guy & gals tomorrow I want to make some uncased beef sticks. The lowest my pellet grill goes is 180°f, but I do have a side smoker cabinet on it & I can maintain 150°-160°f in it. Will this be a low enough temperature? Or should I Crack a my door some to keep temps down? Thanks. Any &...- DieselTech
- Thread
- Replies: 17
- Forum: Making Jerky
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Porkapalooza 2024!!!
Woohoo! Big meat sale this Thursday...I am backing the truck up on boston butts for a big run of andouille, cajun smoke sausage, and goose snack sticks...... $1.19/#....great price with inflation! -
LEM 30lb motorized sausage stuffer on the smallest horn. w/ hi temp cheese
...suggests small diameter casings with hi temp cheese cubes especially after chilled DOES NOT like to come out. my dilemma is i want 21mm snack sticks with hi temp cheese in the farce in a full 30lb motorized stuffer. was making 21mm snack sticks made the mistake of not stuffing right away... -
13th Annual South Florida Gathering (Dec 7th-8th 2024)
OK then... John picked up some casings... I just ordered some snack stick casings as Doug would like some sticks... I have some seasonings for sticks... John wants to do a summer sausage from two guys and a cooler... He says he has seasonings to cover that... Let us get a little plan...- JckDanls 07
- Post #73
- Forum: Events
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New pit - Humphrey's Pint
...washing instead of seasoning. The Heat Sink is in place and you can see this also gives me all 9 racks for making a mess of sausage, snack sticks, or jerky. Racks are big enough for a standard hotel pan on them. Most of the time I would not need this much space, but I do like to make volume...- dward51
- Thread
- Replies: 4
- Forum: General Discussion
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Liquid smoke or no liquid smoke?
...out how prevalent it is used I changed my mind. Hickory Farms stuff is not smoked at all and use it. Most all bacon/deli/lunch meat/snack sticks/jerky use it. Sometimes it's used in conjunction with a real smoke sometimes not. Not all LS is the same. Have no tried them all but this one...- zwiller
- Post #6
- Forum: Blowing Smoke Around the Smoker.
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Cast Iron Sausage Stuffer Restoration
...and the tub. This greatly reduces blow-by as the plate pushes meat through the cylinder. Next, I remove the old crank handle and use an adapter to allow using a 1/2 inch drive ratchet with an extension for more leverage. This greatly reduces the effort to crank out small diameter snack sticks.- processhead
- Thread
- Replies: 9
- Forum: Blowing Smoke Around the Smoker.
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Snack sticks
Just made my first batch of venison snack sticks. They taste fine but the casing are a bit tough to chew. I used Lems casings, which says they are edible. Any thoughts- Charkey
- Thread
- Replies: 6
- Forum: General Discussion
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14th Annual South Florida Gathering 2025 (12/12-12/14 2025)
...so i think they'll fit in. I'm going to be checking here more often that people are chatting :) @JckDanls 07 Keith - Do we wanna do snack sticks this year? I know Mark @Discus39 has been in the barn making some slick looking smokers. Looking forward to another year! Really bummed i... -
Best type of smoker for jerky/charcuterie?
ive done jerky on the Rec Teq. turns out great. 180 for an hour or so then I up it to 225/250 till almost dry. time depends on thickness. this is sliced EOR, not ground beef. NOTE: the jerky will dry more as it cools. no help with snack sticks cuz ive never made them, sorry.- sandyut
- Post #15
- Forum: General Discussion
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