Search results for query: snack sticks

...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.

I would not bother adding another tsp. Because if you actually did add the 2 1/2 tsp to begin with that will shoot you way over. If you added 1 1/2 tsp the number is fine ppm nitrite. Remember there are set maximum levels but no set minimum levels, it is generally accepted that north of 50ppm...

Came across a new PB vertical being released soon. I’m looking at this for smoking summer sausage and snack sticks mostly. Temperature goes down to 130* as opposed to 150* of the current models. This appears to be a decent option...

...cutting but some of the mixture would seep out of the end. Admittedly I have not yet tried just twisting. Is the answer just coiling the snack sticks on the racks? Or am I missing something? I think hanging does allow to maximize the space. The smoker is not large, I believe it's a "Pit Boss 3"

This may be an interesting write up for you. Maybe it will help. https://www.goodrx.com/conditions/diabetes/does-stevia-raise-blood-sugar

Just bought one about a month ago. Have used it 3 times now. No problems. I mainly use electrics from snack sticks and summer sausage. I have a MES40 with pid and cirfan. Between the two can do a 25# batch easy. The Pro Smoker 100s is a big step up from a MES. High Quality. Stainless...

Everyone seems to be here that we expected. Keith is working on making snack sticks already.

You can replace sugar with Erythritol in brines and cures if you like. It will not cause any insulin spikes. Your body gets no nutritional value out of it, but don't go thinking you are going to replace all sugar with. In larger quantities your body will want to get rid of it since it cant...

...how lean you could go for a turkey snack stick as there needs to be fat involved to hold the meat together. You could use any recipe for snack sticks you like ,you're just replacing the beef, venison, pork etc. with turkey. Your IT would be 165* for poultry compared with around 155* for red...

I'm not sure the full context when dealing with a commercial seasoning blend. I make my own seasoning, delete sugars and drop the salt to 1/2 to 1% based on the 1/4% the cure #1 adds. That's when I noticed my cure was funky as the batch of bacon I processed with it took 5 weeks. . Discard and...

I have a big batch of snack sticks to smoke and I will not bea ble to smoke all of it in one day. Can I still smoke it tomorrow while it is still curing in the fridge?

ah ok thanks for this clarification. I have read in one of the marianski books that if you cook them at 185f or higher you dont need cure. .... I guess they would have to get to 140f in 4 hours which would have to include the preparation time?

Post in thread 'Non-Fermented and Firm/Dry Beef Snack Stick: Any Advice to add "snap" to my sticks?' https://www.smokingmeatforums.com/threads/non-fermented-and-firm-dry-beef-snack-stick-any-advice-to-add-snap-to-my-sticks.308029/post-2509478

...this site! Awesome website by the way! I have a question and am very confused. I just started making my own beef jerky and beef snack sticks. Most of the recipes call for pink curing salt.....can I use Morton Tender Quick instead, to make these two items? Pink curing salt calls for 1/4...

...than the usual quantity of meat left in the elbow. I recently picked up a 11 lb horizontal (Hakka again) and like it much better. Other than just a very small amount of meat left in when done it seems easier to control, is more stable and it is easier to clean. No problems with 19mm snack sticks.

I typically smoke my snack sticks low and slow and want to try ECA for the first time. I know that you're supposed to add the ECA right before stuffing and smoking immediately. I was wondering if you're doing a 20 hour smoke, would the ECA be released before it hits 135 to 150?

I am wanting to get started on snack sticks. I have recently bought a HI-Mountain snack stick kit that comes with casings and seasoning. Looking for any suggestions on gum to fill casings with and tips on smoking and storage. Thanks in advance for any tips!

Just finished chilling the snack sticks. They turned out great too, I think I'm hooked! We hunt a lot, and always seem to have ground deer and elk left over. Not anymore!

How are you liking the PS 100 Classic? Sausage/Snack Sticks/Jerky is my main reason for wanting one of these cabinets but would occasionally do other bigger primals when i dont' want to tend my offset. This checks a lot of my boxes but having a hard time making a final decision between this, a...

Done is done whatever the temp. Food looks good. That's not I've seen you do since sunup, Keith. ... You coach a lot of people all day on grinding, seasoning, mixing, and stuffing snack sticks. The shine is always a tasty kicker now and then. Moderation you haven't learned?