Looking for info

[jjpiv33]

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]

Here is one. Are you smoking them?

Nepas Slim Jims

NEPAS (kinda) Spicy Snack Sticks Here is my recipe for some spicy snack sticks......this does 10 lbs, if you want 5 lbs just cut everything in half. Feel free to add any spice you like... REMEMBER IF YOU MAKE A 5 POUND BATCH YOU WILL NEED TO REDUCE THE RECIPE BY HALF. What you will need. 8 lbs...

www.smokingmeatforums.com

 

[jjpiv33]

Here is one. Are you smoking them?

Nepas Slim Jims

NEPAS (kinda) Spicy Snack Sticks Here is my recipe for some spicy snack sticks......this does 10 lbs, if you want 5 lbs just cut everything in half. Feel free to add any spice you like... REMEMBER IF YOU MAKE A 5 POUND BATCH YOU WILL NEED TO REDUCE THE RECIPE BY HALF. What you will need. 8 lbs...

www.smokingmeatforums.com

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

 

[jjpiv33]

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]

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]

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…

 

[tallbm]

Yea, I have my igrill 2 measuring cabinet temp and 2 sticks…

I think you are in business sir! :D

 

[DougE]

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.