First go at snack sticks.

[Steve H]

I'm starting to drool!

 

[Winterrider]

Looking good Steve...

 

[Steve H]

Looking good Steve...

Thank you!
And here they are. Cooled down and sitting to cool a bit more. Then in the fridge overnight uncovered to bloom. I had one short link that I tested. Great flavor and juicy/tender.

 

[HalfSmoked]

Nice looking snack sticks there Steve.

Warren

 

[Steve H]

Nice looking snack sticks there Steve.

Warren

Thanks Warren!

 

[Steve H]

All in all. I really like my new rig. I did have one mishap. I had the fan going to fast. And it ignited the pellets and melted the mailbox handle. No harm done to the smoker. But after that I put one of the InkBird probes inside the mailbox. And set the limit for 125 degrees. So If does that again I'll be informed. With the fan going slower it worked perfect.

 

[pc farmer]

They look good. Beautiful color.

 

[Steve H]

Thanks Adam! Oh, I had that Apple Butter. It was fantastic!

 

[pc farmer]

Thanks Adam! Oh, I had that Apple Butter. It was fantastic!

Glad you liked it. We really like it

 

[daveomak]

........

 

[kmbelt81]

I plan to try my first batch this week. What meat did you use?

 

[Steve H]

I plan to try my first batch this week. What meat did you use?

I used lean beef, top round. Which I thought was strange because I would have thought some fat would be required. But the kit I used called for lean beef. They came out very good. A lot of people use a 80/20 blend.

 

[tallbm]

I used lean beef, top round. Which I though was strange because I would have thought some fat would be required. But the kit I used called for lean beef. That came out very good. A lot of people use a 80/20 blend.

I have yet to make snack sticks but I do make ground jerky with the tube nozzle on my LEM Jerky cannon and with lean meat it comes out fine for jerky and if I wanted to cook it more like snack sticks rather than jerky I imagine it would come out fine without the casings.
I do use LEM's original snack stick seasoning as the base for my homemade recipe.

OH I often just take the left over meat at the end and make kind of patty with it and add it to the jerky. It comes out like my sandwich meat sausage loaf stuff at that little size. I bet the small snackstick size leaves some wiggle room to work on with lesser amounts of fat :)

Not exactly an answer to the ponderings you pose but maybe it's a little more info that may explain things :)

 

[fullborebbq]

http://askthemeatman.com/pdf files/printable_snack_stick_recipe.pdf