Beef Snack Sticks

[Blackdogbbq21]

It's been a while but i want to work on my snack stick game. I like sticks that are firm, not greasy and dried (not in a bad crumbly way). I make alot of smoked sausages but am not very experienced with sticks. I don't have a dry curing cabinet. I do have a dehydrator. I've seen some videos that hang sticks in a garage etc but i have questions about doing that without controlling the temp, humidity plus my garage is dusty with vehicles going in and out of it. Any advice or resources to look at are appreciated

 

[SmokinEdge]

Smoke your sticks, cool cut, and brown bag them or wrap in pink butcher paper. Into the fridge for a week or two. They dry down very nicely.

 

[motolife313-2]

I hang them in a clean closet in the house and put a 30” shop fan on them for 1.5-2 days. I always use cure salt in the pepperoni

 

[dward51]

This my go-to recipe in an older thread. There is also a excel spreadsheet in that thread so you can just put in how many pounds of meat you have and it automatically adjusts the spices to fit your project.

Link:
Snack Sticks - AC Legg 116 base with modifications

I use this same process if I'm cold smoking or DEHYDRATING IN MY LEM 10 TRAY DEHYDRATOR. The original thread was a cold smoke version. In the dehydrator I run them for a hour at about 110 degrees, then crank to 155 until done. I do like to leave every other tray slot open unless I'm doing a massive amount of meat (10 pounds let's me leave every other slot open). I still rotate trays front to back and top/bottom to middle when sticks are about 80% done. That's pretty much the only difference. My LEM dehydrator is the old model with the grey plastic trays and it will do 160 degrees no problem, so I always back it off a little from max.