More Snack Sticks...

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indaswamp

Epic Pitmaster
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Apr 27, 2017
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South Louisiana-Yes, it is HOT
Time to use up some of the 84# of goose meat I have in the freezer. I recently bought some 23mm collagen casings which slide onto the 10mm horn much easier. Once stuffed, they are about .9 inches in diameter so these are meaty sticks. I picked up an extra double pack when I bought pork for processing day to make these sticks with. I bought 3.5# fresh jalapenos and 3# of shredded sharp cheddar cheese. Deseeded the peppers then 1/4" dice; in the dehydrator overnight.

Got the meat trimmed and cleaned up, in the freezer. Ground the goose meat thru 3mm plate (using as a beef replacement works well) and pork/fat thru 4.5mm plate. mixed in the salt, cure#1 and spices, apple cider vinegar, and dried jalapenos. checked the pH then added 2g./kg. dextrose and 2.5g./kg. dark brown sugar. I am using F-RM-52 starter culture here. Added the sugars and starter culture then mixed good, folded in the cheese until well distributed. Then stuffed.
Hung the sticks in my smokehouse to fermented @ 83*F using an inkbird controller with a hot plate, pan of water 3" over the hot plate. Let them go 24 hours to pH of 4.75 then rolled some smoke to them. I used pecan and cherry....was out of apple which is why the links are red...
IMG_20220127_160537.jpg

Low and slow...120-130*F for about 3 hours, then slowly increase temp. to 155-160*F until INT reaches 152*F. Now have the sticks hanging on poles over two chairs in a spare room with a crack in the window, 4" fan blowing over a tray of water on one of the chairs. Temp. running 58*F with 52%RH.

For sticks this small diameter, RH between 50-60% is good. Will dry to 45% weight loss in about 5 days. I checked them this morning and already down to 17.5%. Will have the perfect weather for drying in spare room this week.
 
Time to use up some of the 84# of goose meat I have in the freezer. I recently bought some 23mm collagen casings which slide onto the 10mm horn much easier. Once stuffed, they are about .9 inches in diameter so these are meaty sticks. I picked up an extra double pack when I bought pork for processing day to make these sticks with. I bought 3.5# fresh jalapenos and 3# of shredded sharp cheddar cheese. Deseeded the peppers then 1/4" dice; in the dehydrator overnight.

Got the meat trimmed and cleaned up, in the freezer. Ground the goose meat thru 3mm plate (using as a beef replacement works well) and pork/fat thru 4.5mm plate. mixed in the salt, cure#1 and spices, apple cider vinegar, and dried jalapenos. checked the pH then added 2g./kg. dextrose and 2.5g./kg. dark brown sugar. I am using F-RM-52 starter culture here. Added the sugars and starter culture then mixed good, folded in the cheese until well distributed. Then stuffed.
Hung the sticks in my smokehouse to fermented @ 83*F using an inkbird controller with a hot plate, pan of water 3" over the hot plate. Let them go 24 hours to pH of 4.75 then rolled some smoke to them. I used pecan and cherry....was out of apple which is why the links are red...
View attachment 523611
Low and slow...120-130*F for about 3 hours, then slowly increase temp. to 155-160*F until INT reaches 152*F. Now have the sticks hanging on poles over two chairs in a spare room with a crack in the window, 4" fan blowing over a tray of water on one of the chairs. Temp. running 58*F with 52%RH.

For sticks this small diameter, RH between 50-60% is good. Will dry to 45% weight loss in about 5 days. I checked them this morning and already down to 17.5%. Will have the perfect weather for drying in spare room this week.
Look great as they are in the smoker. Collagen took on some good color.
 
Time to use up some of the 84# of goose meat I have in the freezer. I recently bought some 23mm collagen casings which slide onto the 10mm horn much easier. Once stuffed, they are about .9 inches in diameter so these are meaty sticks. I picked up an extra double pack when I bought pork for processing day to make these sticks with. I bought 3.5# fresh jalapenos and 3# of shredded sharp cheddar cheese. Deseeded the peppers then 1/4" dice; in the dehydrator overnight.

Got the meat trimmed and cleaned up, in the freezer. Ground the goose meat thru 3mm plate (using as a beef replacement works well) and pork/fat thru 4.5mm plate. mixed in the salt, cure#1 and spices, apple cider vinegar, and dried jalapenos. checked the pH then added 2g./kg. dextrose and 2.5g./kg. dark brown sugar. I am using F-RM-52 starter culture here. Added the sugars and starter culture then mixed good, folded in the cheese until well distributed. Then stuffed.
Hung the sticks in my smokehouse to fermented @ 83*F using an inkbird controller with a hot plate, pan of water 3" over the hot plate. Let them go 24 hours to pH of 4.75 then rolled some smoke to them. I used pecan and cherry....was out of apple which is why the links are red...
View attachment 523611
Low and slow...120-130*F for about 3 hours, then slowly increase temp. to 155-160*F until INT reaches 152*F. Now have the sticks hanging on poles over two chairs in a spare room with a crack in the window, 4" fan blowing over a tray of water on one of the chairs. Temp. running 58*F with 52%RH.

For sticks this small diameter, RH between 50-60% is good. Will dry to 45% weight loss in about 5 days. I checked them this morning and already down to 17.5%. Will have the perfect weather for drying in spare room this week.
That’s a lot of duck - nice job.
 
Look great as they are in the smoker. Collagen took on some good color.
Thanks Cajun. Cherry gives a great color.

Picture perfect sticks man. :emoji_thumbsup:
Thanks moto.

Yup , looks great . I like the color a little cherry gives off .
Thank you Chop.

Any hand outs ? :emoji_laughing:

Warren
I handed out a pile of 'em today on our annual marsh rabbit hunt. I'll be cooking rabbits tuesday....will post up a thread.

Looks beautiful! I’m jealous!
Thanks! Jump in....we;ll walk you through it.

That’s a lot of duck - nice job.
Thanks. But it's all geese, not ducks. Each goose breast weighed 18oz. so it adds up fast.

Looks mouthwatering
Thanks Jake.

Nice. Cant wait to see a sliced shot.
10-4...will post one tomorrow. Dead dog tired from rabbit hunting today...about to go to bed. It is a full body workout hunting rabbits in the marsh. Soft mud, high stepping, in waders. My legs are jello right now....but it is a good kind of tired.
 
Those sticks look awesome
 
Sticks are done drying...
IMG_20220204_163423.jpg

Took them down to 45% weight loss. The 23mm took 2 days longer than the 21mm I have done before. Got them all cut up and packaged. 1 24" stick cut down to 6" stixs. 4 stixs to a pack. ended up with 68 packs. Will be well stocked for turkey season and early summer fishing before I will have to make some more.
 
Sticks are done drying...
View attachment 524565
Took them down to 45% weight loss. The 23mm took 2 days longer than the 21mm I have done before. Got them all cut up and packaged. 1 24" stick cut down to 6" stixs. 4 stixs to a pack. ended up with 68 packs. Will be well stocked for turkey season and early summer fishing before I will have to make some more.
Heck yeah bud. Those look delicious. Just got finished chowing down on some elk sticks that Rafter H BBQ Rafter H BBQ sent me. Nice work
IMG_20220204_173746.jpg
 
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