Search results for query: snack sticks

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.

...and off it goes. #22 would be great as long as its not compressing your price point. The 20# stuff would be great but keep the 5# for snack sticks. A lot of people talk about not being able to do small casings with the large stuffers. I am with you on the large batches. Once I got a recipe...

...at all. The 16mm casings I could get on the horn, but had to unravel and it took significant effort, I'd prefer to avoid this if possible but it's not out of the question. I had some 19mm casings as well, this went fine. But I tend to prefer smaller snack sticks. Any advice/tips is appreciated.

...through fine plate other half through coarse plate... total ground meat was 58 lbs... I put all 58 lbs through a half inch tube and made snack sticks... Done this hundreds of times using the same method every time... Made 4 different flavors... Jalapeno, Chipotle Wildfire, Teriyaki, and...

Just found this website, so here goes my first post. Second batch of snack sticks going on the smoker tonight. Jalapeno/cherry/cheddar. First batch was cherry/cheddar. Anyone have any different recipes they care to share? I was thinking of some type of apple/brie cheese, Mediterranean...

I have an 11 lb Cabelas manual stuffer. I have done everything with zero issues. Deli chubs. Sausages. Snack sticks/ 20 mm. My only recommendation which has already been said, metal gears.

I always used to add a little sugar to my sausage, fresh, smoked, summer, snack sticks, etc. Not enough for it to taste sweet, but i think it rounds off the flavor profile. I've started eating as low carb as possible and want to keep eating that way. I also give a lot of my sausage away to...

So I butchered a bunch of duck and I wanted to make a pork/duck combo snack stick and smoke it on my GMG. I cannot find any recipes that don’t call for pre-made seasoning packets. I have everything to make it just don’t know the proportions on meat/seasoning/curing salt. Anyone have any recipes??

...up. Miranda and I have been going and going, this is the only free weekend to pack and plan for the gathering! No worries, on the snack sticks and smokehouse, it's a long processes and i'm sure you want relax and enjoy more. So this year we'll stick to a Rib competition (optional/friendly)...

Your sticks look awesome. What's your process? I'd like to get that wrinkled look, but haven't been able to achieve it. Curious to what you do.

...I'm a bit lost in all this, but I'm thinking something along the lines of 3'x3'x'5 to give me enough area to run larger batches of snack sticks, sausages, bacon and hams. Given that it's a smoker, I'm not looking at much past 200f. I'd certainly appreciate any advise this fine group might have.