First try at snack sticks, going to use Leggs 116, got a question about additions.

[ldp787]

I'm going to attempt snack sticks today for the first time and I have seen guys add additional seasonings, additives and so on to these type of packaged seasonings. I purchased additional items from Butcher Packer for some future recipes and I am curious if I should add NFDM, corn syrup solids or special meat binder/ sodium phosphate to this recipe. 

Ingredients for my 25lb batch are....

12.5lb Venison

12.5lb entire twin pack pork shoulder

Leggs #116 25lb kit 

3oz. ECA

 

[dirtsailor2003]

If you're using a pre mix try it as is first. Most already contain the binders and things needed. It is okay to add spices if you wish. I would mix per directions then donanfry test to see how it tastes. Then add spices if you want. If doing that I'd weigh out a pound and only add to that.

 

[driedstick]

So??? How did they come out?? 

 

[ldp787]

I think they turned out good, a couple got overcooked but I am ok with that. I stuck with the seasoning packet and ECA. I made 10lbs with 1lb of cheddar, 5lbs with 1/2lb pepper jack, 5lbs with 1/2Ib swiss and 5lbs no cheese. The cheese I used was just store bought cheese. I used 5cups of water per "Askthemeatman" supplied instructions on how he makes them and I think I would try less water next, I have a good amount of wrinkle on the majority of sticks. I went 130 deg gap in door 2hrs, 145 deg slightly cracked door 2hrs with water and apple pellet amps, 160 deg closed door 2hrs with water and apple pellet amps then 165 deg till finish. I tried getting them all off at 148-152deg. Then I brought in to room temp for a couple hours then into a brown bag in the fridge for a day. 

I learned I need a much bigger smoker, period. I just purchased an analog master built 30" and an Auber dual probe for my future fridge build to complete this project in electric only and I like it. The regular cheese did not seem to be a problem at these temps and I will certainly use non high temp in the future. Thanks for the countless users that have posted here and helpful knowledge that is shared, before getting on this site I would not have attempted this. 

Twin pack of pork butt from Sams. 

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• ldp787
• Jan 18, 2017

Chunked up venison and pork. 

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• ldp787
• Jan 18, 2017

First grind through the course plate. I ended up with 30lbs. so I took 5lbs. out and made a Len Poli breakfast sausage with the leftover casings and some patties. 

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• ldp787
• Jan 18, 2017

I mixed the 5 cups cold water, seasoning and cure together then poured and mixed for a few minutes.

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• ldp787
• Jan 18, 2017

2nd grind on the fine plate and then I mixed till it was thick and tacky and I was out of breath. 

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• ldp787
• Jan 18, 2017

This was 10lbs with 1lb cheddar. I love the cheddar. 

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• ldp787
• Jan 18, 2017

25lbs. of snack sticks all filled up. 

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• ldp787
• Jan 18, 2017

This was all I could load per run, I only have the three trays and I failed to rig something up to hang from.

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• ldp787
• Jan 18, 2017

Lots of wasted space in here but I'm digging the electric smoking even over the simplicity of my Primo with cyber-Q.

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• ldp787
• Jan 18, 2017

That is 19lbs of sticks.

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• ldp787
• Jan 18, 2017

A bitten off view and sliced view. 

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• ldp787
• Jan 18, 2017

All sealed up with somewhere to go. This should last me a while.

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• ldp787
• Jan 18, 2017

 

[murraysmokin]

I like that snack stick mix throw some of the dried jalapeños in there with the cheddar good stuff looks great.

 

[leftcoastsmoke]

Those look great-I need to try the snack sticks out. Do you have a favorite source for spice mix?

Scott

 

[ldp787]

Thanks, I purchased a kit from askthemeatman, it came with cure, casings and seasoning and his own way of processing them. He ships fast and just happened to only be about 2hrs away from me, so it worked out great.