Search results for query: 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...

Well..... if 2.5 tbsps is the correct measure to get 125ppm nitrite, you are right around 75ppm nitrite... Since these are snack sticks, few questions just to make sure you will be safe: How much salt per 1000g. meat paste did you use? Will the sticks be fermented to drop the pH below 5.3? How...

The problem with slim jim size is finding that small of a tube/horn that you can still get your mince through... and then also finding that small of a casing... The most popular size is 19mm... The moniker Snack Sticks is really suggesting "Meat Sticks"

...is to hang the sticks or summer sausage but I do have the full complement of 10 racks if I need them (this can hold a lot of sausage or snack sticks!!!). I just need to confirm the air flow and how long it takes to heat up using an electric element and pellet tube/tray. I will probably put...

I absolutely love Greek food, I learned to make a mean tzatziki sauce from a man I met in a physical therapy, that was straight off the boat from Greece. The key is wrapping the yogurt in cheese cloth and suspending it above a bowl in the refer over night to drain off the liquid. A few times you...

You mean not in ground meat you're going to smoke, or not in ground meat in the kitchen? Cause in the kitchen I always use it if I'm browning some ground beef or really anything. And for shrimp, I never cook a shrimp without it. I can see why someone might not want to do it in a snack stick...

Inda has you covered. I’ll just reinforce some of what he already stated. Meat internal temp will always lag the actual smoker temp by 20-25* so with a pit temp of 170, 145-150 IT is about all you get. 11 hours on sticks is unusually long time. Running a therm in sticks can be very deceiving...

Should help ... Most people like as fat free as possible for jerky... Snack sticks you look for around 70/30

I used store gb for my first run, I liked it. Definitely gonna make more with more red pepper added. These are on my list to try soon. Very happy to hear making them caseless is an option. I made sausage for a while, casings are more a deal breaker but kinda of a PITA sometimes. IMO.

Brilliant! Many Thanks!! I was thinking I may just try the caseless sticks. Not long. First batch ever was 2lb and I have once bag left in the freezer.

95lb of venison for a coworkers buddy… while I had my equipment out decided to have another go at doctors sausage on the champion juicer…. Smoked and finished in water bath turned out excellent…. Only major issue I came across was the cheese on the hotdogs oxidized and gave a greenish color...

AWESOME! so glad I asked. I love the jerky gun. stoked to try some snack sticks soon. Many thanks!

You could add a pound of 97 %. That would get you pretty much in the ball park.

It has to sit at 130 for 2 hours to be safe. You can do 140 IT for 12 minutes or 145 for 4 minutes. Dave Omak on here used to do sausage at 130 IT and ran them over two hours to get the bacteria kill working. Bacteria does not start dying until 125 -126 and 120 is just not safe, at all. 140 is...

Tie in the future, but you should be ok, they will dry at the ends and quit oozing.

I think it’s just the expected texture of the jerky may be slightly different. Change your jerky nozzle and make skinless snack sticks and you’re back in range. Makes perfect sense. The issue won’t be storage/safety. You keep it in the fridge/freezer, it’s cured and how long is 4 lbs going to...

Thank you. What flavour would you recommend as I’m planning to order Chipotle for snack sticks. Tha

...done any YET but want to. I forget who here told me but was told 2 things are needed good ground meat jerky like the Jack Link's steak stuff: 1. Very low fat meat/whole muscle 2. Large grind (the key) So that pretty much rules out store ground. If I had that I would make caseless snack...

I am considering switching from collagen casings to sheep casings for my snack sticks and I have a question. I have found the best results from cold smoking my snack sticks then transferring them to my commercial dehydrator to bring them to temp / texture I like (I do add cure). My question is...

Names Jordan, I posted for the first time yesterday in the sausage thread, looking for some help with snack sticks. I live in NW Ohio near the shores of Lake Erie. I got my first smoker about 5 years ago when I started hunting. I was determined to do all of my own processing from the start. My...