Confused

[jwilson48]

Last time I did snack sticks it took around 12 hours for 10 lbs with my mes30. They have been on for 20 hours and are just now at 130. They have been on between 160-165 nearly the whole time except the dry time the first hour or 2. Same recipe the only thing I did different was stuff and smoke as soon as I mixed the meat rather than waiting a day. What the heck is going on? First pic is at 7 hours. Last pic is about 20 hours.

 

[jwilson48]

Forgot to add they have eca so I can't pasteurize I have to hit at least 150 degrees to melt it

 

[fullsmoke]

Forgot to add they have eca so I can't pasteurize I have to hit at least 150 degrees to melt it

Sounds like one of your temp gauges is off I bet the smoker temp is not running true You set it to 160 but it’s probably only 125-130

 

[oberst]

I always finish mine in our convection oven to avoid what you are going through. I smoke mine 4-5 hours and the IT is usually in the 130’s, then put them in the oven, which has pretty even heat, at 165 or 170, and soon I’m done. No more checking the MES at all hours.

 

[jimmyinsd]

I did my first batch this weekend and didnt want to dry out the casings so after about 4 hours they were about 135 so I pulled them and finished in 170 degree water. I think they could have actually used a bit more time in the dry heat to be honest, but it got them done quickly.

 

[indaswamp]

I would speculate that the flow through your MES is not very good with the sticks on the racks like that. This can be fixed by hanging the links. I also agree with oberst, your temp gauge is probably off. Did you put the same amount of links in the smoker? 10#'s???

 

[jwilson48]

I would speculate that the flow through your MES is not very good with the sticks on the racks like that. This can be fixed by hanging the links. I also agree with oberst, your temp gauge is probably off. Did you put the same amount of links in the smoker? 10#'s???

Yes last time was the same amount done in the same fashion. They have now been in for 28 hours and still around 134 degrees. I have checked with 2 instant read pens and just used my maverick temp gauge on the smoker. It is staying steady between 158 and 163 (set at 160). I just threw them in the oven set at 170. We will see how that goes.

 

[jwilson48]

45 minutes in the oven and they were all done or somewhat over done. I did an ice bath this time to stop the cooking and just pulled them and tasted a piece, then another, and another.... can't believe it but I think they're better than the last batch. Drier which I like, and I did add extra eca this time which made it about perfect. They probably could have used a few less hours before the oven, but I had to work so I couldn't stay with them. Amazed that I thought it would be a sure loss of 10 lbs of meat only to find I prefer them to the last ones! Go figure