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jjpiv33

Fire Starter
Original poster
Jun 29, 2014
62
19
Charlotte
Please excuse my ignorance. I have been busy with work post covid and was lucky enough to harvest 2 big does and an 8 point this season in GA. I made some 15# of snack stick mix last night with wild pig and pork fat to clear room in the freezer for the venison. I KNOW there was a wonderful thread on hear best practices for cooking snack sticks.
I stuffed the collagen casings last night and had to put in fridge till today. If someone can link the post I'm looking for..... or share the basic steps for the cook process....i would greatly appreciate it. I looked around the site but I'm not the most computer savvy person.
I know i need to start at low temps and gradually raise by like 10 DEG each hour....
 

cutplug

Meat Mopper
Dec 31, 2020
253
163
Great Northwest
Here is one. Are you smoking them?
 

jjpiv33

Fire Starter
Original poster
Thread starter
Jun 29, 2014
62
19
Charlotte
Here is one. Are you smoking them?
Yes, Ill be smoking them in my MES40. i can get the temp where it needs to be with little hassle. Thank you C cutplug
 
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jjpiv33

Fire Starter
Original poster
Thread starter
Jun 29, 2014
62
19
Charlotte
What's everyone's take on ice bath?
some threads say yes, some no...
Its supposed to halt the cooking process, solidify the fat, and shrink the casing right?
 

tallbm

Smoking Guru
OTBS Member
★ Lifetime Premier ★
Dec 30, 2016
7,043
4,054
Texas
What's everyone's take on ice bath?
some threads say yes, some no...
Its supposed to halt the cooking process, solidify the fat, and shrink the casing right?
That's my understanding. I've never done sticks but done my share of sausage in natural, cellulose/plastic, and fibrous casings and that is what the ice bath does. I assume it will work just fine for the sticks too plus they are thin so don't need a bath for long.

Just try not to take your smoker over 170-175F degrees. The MES may swing a little so keep an eye on it's temp with a good wireless thermometer. NEVER trust the MES smoker or meat probes, NEVER EVER! :D
 

jjpiv33

Fire Starter
Original poster
Thread starter
Jun 29, 2014
62
19
Charlotte
That's my understanding. I've never done sticks but done my share of sausage in natural, cellulose/plastic, and fibrous casings and that is what the ice bath does. I assume it will work just fine for the sticks too plus they are thin so don't need a bath for long.

Just try not to take your smoker over 170-175F degrees. The MES may swing a little so keep an eye on it's temp with a good wireless thermometer. NEVER trust the MES smoker or meat probes, NEVER EVER! :D
Yea, I have my igrill 2 measuring cabinet temp and 2 sticks…
 

DougE

Master of the Pit
OTBS Member
★ Lifetime Premier ★
Apr 13, 2010
4,021
4,149
Richmond,KY
The ice bath halts the cooking process and keeps the casings from wrinkling. It's why it's done with smoked, or any cooked sausages.
 
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