Dry Snack Sticks...Why?

[desertloper]

10lb batch 80%antelope 20% pork butt
Started smoker temp 120 progressed to 175F
Took 8 hrs to IT 150-152
Did not ice bath.
Cooled smoker and let bloom and chill in the smoker
(Overnight low 27)

Sticks look good, but are dry.

Not enough fat?
Too long of smoke (8hrs) should I have gotten to a warmer smoker temp faster?
Malfunctioning temp probe for IT?

I appreciate all help!

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• desertloper
• Nov 26, 2016

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• desertloper
• Nov 26, 2016

 

[dirtsailor2003]

Low fat content. Antelope is really lean. I'd shoot for 70/30 antelope/pork butt. I'd also add a cup of NFDM per 5 pounds of meat.

 

[redheelerdog]

I agree with Case, sticks are lean. I'm not going to say too lean because that is a matter of personal preference.

I have made quite a bit of lean (80/20 - meat/fat) deer and elk sticks, they always turnout dry. The stuff at the grocery store has tons of fat, and that is why its not dry.

Keep in mind that pork butt is not all fat either. So when the term 80/20 is used on 10lbs of meat that means 2lbs of FAT. If your antelop is mostly lean and you are adding pork butt (not all fat) you might only really be adding 10% fat to your final sticks.

Is that an old fridge smoker? I love those, I had one back in the 70s.

They look really good!

HTH

 

[desertloper]

Thanks guys, I'll bump up the fat content next time.

Yeah it's an old International Harvester Fridge..actually still running when I bought it.

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• desertloper
• Nov 26, 2016