Search results for query: snack sticks

Hmm... Wellington, that's a possibility. BTW, I've actually done the Bourguignon using some end pieces of tenderloin that I had left over after trimming up a whole tenderloin and cutting into proper sized filets. It turned out surprisingly good. The browning step for the meat does the heavy...

...but sorta like putting strip steak into soup, doesn't work. I'm afraid I just ground up the cut for that last night so I can make snack sticks today. 2# chuck roast... Paid an arm and a leg for it too... I saw this while working in the kitchen last night. But even this seems like a lot of...

...with dextrose to ferment the sticks? Hang in the attic? In winter-maybe....all depends on the temperature and relative humidity. Snack sticks are thin and dry super fast, so you can get away with 65-70% humidity. But the temp. should never rise above 60*F. This is for Salmonella and...

Good call. That's been my dilemma as well. I cut my last batch with some pork butt to dilute my cost a little.

...an Inkbird PID and different burner and use the mailbox mod for smoke. The only issue I am having is the when hanging summer sausage or snack sticks the bottom (closer to burner) is cooking faster than the top. I tried a fan to even out temps but on the first run my summer sausage came out...

Recipe is only for reference. Meat was raw, used the mix I had for snack sticks which was raw. Not many peppers so no reason to mix more meat just for that.

Well, what's the odds? I had to go across the street to the hardware store and took some sticks to share and get feedback. When I walk in, who do I see but good friend and retired former owner the local meat market. This is the guy who's to blame for my snack stick addiction. Years ago, I made...

Relax and don’t over think this. Sausage is easy and sticks are easier because they are small diameter. All you want to do is cook them to final temp with smoke in the process. The drying is a separate step.

The gun is snack stick beast! Works WAAAY better than a stuffer. No you don't have to use casing can run naked. This is kabanosy. My dog loved all my smoked stuff but was absolutely BAT S*** for these for some reason. :emoji_laughing:

Ive used a jerky cannon for naked snack sticks several times. I ran all beef in those. But I think next time I will use casings and stuffer (which Ive done those also) and do a 70/30 beef-pork mix.

I make the caseless snack sticks but the jerky mix doesn't give me the texture that I wanted so stick with the flat jerky

...inside. Call it cheating if you like, but good results were easy to achieve every time. I joined here because of this very problem, snack sticks stalling. I've been helped in many ways to better understand why I was having difficulty, when intuitively I would have thought I knew what I...

Cure #1 can be used for dry cure products that will finish drying within 30 days. And Snack sticks fall into this category.

Hmmm, interesting... Not that I've seen a zillion resources for this, but you're the first person who's said anything like that. Sorta like the old 160f for chicken thing, yea that's fine if you like dry chicken breast, but 140f for 2 hours in a sous vide works just as well. Ive tried to...

I use collagen casings for my snack sticks, but you could go without and make a caseless stick I suppose. You could still use the Jerky Cannon for both.

I have been taking my sticks to 150 ish since I learned how to make them years ago. I read on these pages to take them to that temp. It only has to be 136 and held for an hour to be "cooked"?

So how do I stop that ? Use less fatty meat ? I want all beef , so maby use like a 93% lean beef ? I was using 80/20 and have before on last summer sausage and snack sticks

...cousin is one of the main reasons why we have had such success. He is extremely humble and will take zero credit. I am wanting to do something for him with some elk meat as a “Thank You”. Was thinking something outside the box… not just snack sticks or jerky. Any suggestions...

...really a deal breaker to have the extra 5% fat? I am using premade mix and cure. I keep the finished product in the freezer and fridge, never room temp. Thoughts? I was reading a thread on here about snack sticks and it sounded like guys were running higher fat content in snack sticks...

You cooked them too long... especially at 165 and 170*F. Smoke the snack sticks @ 120-130*F pit temp. for 1-2 hours to get some smoke on them, then you can ramp up to 140*F for an hour, then 150*F for an hour. Once the INT reaches 136*F and stays that or above for 30 minutes, technically they...