Search results for query: *

The verdict is in.......they tasted good. The meat was firm and.they held their flavor. The casing was crispy, which was different then before. It pulled away from the meat while eating it. I just peeled it off and found this to be acceptable. I did not ice bath the sausage, does this cause the...

Almost 2 weeks ago I reached out for some advice on how to make my Turkey Snack Sticks. The overall opinion was that I was hot smoking at temps which were too hot. Due to schedule conflicts I was unable to attempt any snack sticks last week. So last night I stuffed some collagen casings with...

LOL so many jokes here!! I appreciate the input. I will start doing the feel test as I stick them with the thermometer so can train my fingers to know my meats temps. :) This libation thing......Now I am down for that! 

dward51, I have used a few different recipes. I used Hi Mountain Natural seasoning, This past week I used LEM jerky seasoning. On both of these, I used the cure which was provided with the packages.I have not added any additional binders to my sticks. My casings have been 19 mm and 21 mm, with...

I am using cure #1 for my sticks, but thanks for the reminder on this point. I will attempt these again this weekend. I will try and hold the temps between 165 and 170. How do you measure the IT of your sticks without piercing the casing? 

Thank you all for all the good information. I am using a Thermoworks Smoke for my thermometer and ambient probe. It sounds like the consensus is high temp and fat ratio as the culprit. I think my issue was trying to rush the process, thinking they should be done in 4-5 hours. Now that I won't be...

I am using ground turkey for my meat. I am making snack sticks and I am hot smoking them.

Not sure if these questions have been posted before, but I have spend the afternoon scouring past threads to reread the same things over and over and not find the answers I seek. So if I missed the question and answers, I apologize and will gladly take a link to the appropriate thread.  I use...

Thanks for the reply. I used similar temps to the ones listed, but I will definitely try these next time. I started out at 120 for an hour, then 130-140 for second hour, 150-160 for third hour, and 170-180 until IT hit 165. Looks like I might be cooking too hot to finish. I will definitely look...

Yes it had vinegar in the sauce. Thanka for the info, I will add more fat on the next round. Would using 80/20 ground turkey be enough?

Hey everyone, I am new to smoking and sausage making. I made 10lbs of turkey sausage last week and collagen. I used a Hi Mountain Original Flavor for 5lbs and Sweet and Spicy for 5lbs. I used ground turkey which was mixed at 93/7. I messed up the directions on the original flavor, and forgot to...

I just bought my first smoker in December. I have enjoyed trying to smoke everything possible. I am from Southern Illinois. I have a Masterbuild Electric Smoker, with analog controller. I smoke using wood chips. So far I have smoked Pork Butt, Chicken Wings, Chicken Breast, Turkey Legs, Snack...