1st Time Snack Sticks

[KeithLBPI]

Now that I've been getting a few batches of Italian, summer sausage and chourico, I've been wanting to explore some sticks.

I have 19mm smoke collage casings from waltons. Using about 20ishlbs of meat still have to weigh.

Part of this meat will be from a wild hog with no fat, lean pork shoulder and some extra back fat. Ill have about 80/20 meat:fat but my question lies to the internal temp.

I've always done my smoked sausage to 152IT with cure#1. Using wild pork for the first time im obviously concerned about little more. It's been frozen for 3 months in hope to kill whatever I can per other recommendations, but will the 152IT held with cure #1 still be sufficient? Or should I be looking at the 165 mark.

Attached photos of my experiment seasonings.

 

[KeithLBPI]

Alright. Thanks to some expert advice I have decided to smoke and hold to a 152IT for 15minutes.

What a battle this has been. My stuffing tube which I was very confident was the right size, could not fit the prerolled casings. So I had to unravel the casings and manually load.

Hanging these sticks proved to be harder than I thought although I got them done. I think next time ill use my MES 30 for more vertical room. It's set at 150 temp for now.

 

[KeithLBPI]

4.5hrs in bumping up to 180. IT just shy of 130

 

[pc farmer]

Sorry no one answered but your plan is perfect and they look good

 

[pc farmer]

I wouldn't go over 170. 180 you might get fat out.

 

[KeithLBPI]

I wouldn't go over 170. 180 you might get fat out.

170 it is. Thanks

 

[SmokinEdge]

At this point it is kinda critical that you are positive of smoker IT. In other words, either know your smoker or have a remote therm in the smoker to make sure of your temp adjustment.

 

[KeithLBPI]

Thanks y'all. Got a probe in there closely watching the temps.

I've read a bunch of conflicting saying ice bath, or hang and dry for 24hrs. I believe im going to hang these.

 

[SmokinEdge]

Thanks y'all. Got a probe in there closely watching the temps.

I've read a bunch of conflicting saying ice bath, or hang and dry for 24hrs. I believe im going to hang these.

Only real reason to water soak is to stop wrinkles in the casing. I like wrinkles on sticks so I air cool only. Sausage is different.

 

[KeithLBPI]

Ok to hang in the house? Or has to be in fridge

 

[SmokinEdge]

Ok to hang in the house? Or has to be in fridge

Depends on outside temps. It’s fine to air cool in the smoker but ambient temps are generally to high this time of year. Inside the conditioned house is probably better. I’d air cool in the 70’s a couple few hours then move to the fridge.

 

[KeithLBPI]

Depends on outside temps. It’s fine to air cool in the smoker but ambient temps are generally to high this time of year. Inside the conditioned house is probably better. I’d air cool in the 70’s a couple few hours then move to the fridge.

Thank you sir.

 

[KeithLBPI]

Alright. 10hrs later.. 152(got to 153 with holding for 15mins) and they're drying in the house with a fan. They look good.

Might let them sit out overnight and bag them to the fridge tomorrow when I get up for work around 6am.

 

[KeithLBPI]

 

[SmokinEdge]

Sounds good. What are your night time temps?

 

[nlife]

Those look fantastic! Great job.

 

[KeithLBPI]

Sounds good. What are your night time temps?

Mid to High 70s is as low as it'll get. Think it's 82 right now. AC is set at 70 inside

Those look fantastic! Great job.

Thanks!!

 

[indaswamp]

Sorry I missed this thread or I woulda helped you out...

As to whether to hang at room temp-it all depends on whether you acidified the sticks...either through fermentation of with the addition of an acidifier like ECA or Fermento. If the sticks are acidified, you are likely ok to leave them out at room temp over night. If not, well then, I suggest you bag them and in the fridge after a few hours hang time at room temp.....just for safety....

 

[chopsaw]

Might let them sit out overnight

Won't hurt anything in my opinion .
I hang mine in the basement at 60 degrees for 5 days post smoke . Then go to the fridge .

I do the same with Summer sausage . I've gone 7 days with that , just have to keep an eye on it . Watch for case hardening . Makes a great semi dried product .
The SS does use a starter culture . Sticks don't .

If you like them on the dry side , you can wrap them in pink paper and hold in a 36 degree fridge for a week or more . Dries them down real nice .

What you have there looks great .

 

[KeithLBPI]

They're holding in the fridge wrapped in paper. They'll come out tomorrow afternoon maybe another day depending how they look.

Definitely going for a semi-dry.