Please help! Mushy beef snack sticks

[zwiller]

Paul, evening..... I do sticks and they come out pretty good... I don't run my smoker over 160....
I do the temp raise thing... start at 110 ish... dry the outside of the casings... then add smoke for a few hours until they have the smoke I like... then raise the smoker to 160.... I hold the 160 temp for 24 hours... the fat doesn't melt.... the sticks will dry from the water added.... At 24 hours they are at a temp of about 135-140.... They won't get any warmer due to evaporative cooling from the moisture inside the casing .....
Looking at a pasteurization table, they are very safe to eat... they are not overly dry but I think they are perfect....
As you can note from the USDA chart below, 121 minutes at 130 def. F, will return a 7 log lethality... That leaves only 1 bacteria alive out of every 1,000,000 bacteria in the meat.... I figure after 24 hours at 160, the meat has been at 130 for at least 3-4 hours so more bacteria has been killed.... It's a time at given temp that does them in...
If you have the capability, give this method a try.... you might like it... Dave

I have no idea why the disclaimer of final temp. has been added at the bottom of the chart... All sous vide charts say the meat is safe after the time/temp has been achieved.... Maybe it's an "insurance" disclaimer....

View attachment 387331

Dave, I really like your method and plan to try it. Can I ask you to clarify?

1. If you do, how much water do you add? Say like for 5lbs sticks. I am running a tiny 10mm tube so think I should use some water like 10%.
2. How long is smoke? Guessing like 5-6hrs/2 rows AMNPS
3. STPP or other other binder?
4. Stuff and rest overnight rest?

THANKS

 

[daveomak]

??? 10MM tube ??? are you sure ?? How can you shove meat through that ??

Anywho... Surface area per pound of meat is really high.. Doesn't take a lot of smoke.. Your personal preference ... go for it..
I use no fat in my sticks.. as little as possible anyway... 93/7 at the meat market or grind my own chuck, which is best.. I add STPP at 0.4%... I use 21MM collagen casings... I like NESCO Jerky seasoning or I've used Legg's #116 or Legg's #103 Hot Italian sausage seasoning.. I try different flavors...
https://www.smokingmeatforums.com/threads/beef-sticks-21mm-with-leggs-116-money-shot.230920/

......Mix until sticky.......

..

 

[daveomak]

Found another thread....

https://www.smokingmeatforums.com/threads/beef-sticks-with-home-made-stuffing-tubes.133405/

..

 

[zwiller]

Thanks Dave. Yes, sure it is 10mm as I had to order it. No idea if it will work but I sure hope so!

 

[hoity toit]

I would check the thermometer in the MES for accuracy. It would not hurt to use a couple of temp probes in the links to check the internal temp as it is being smoked.

HT

 

[chopsaw]

Thanks Dave. Yes, sure it is 10mm as I had to order it. No idea if it will work but I sure hope so!

Right around 3/8 . I would have everything ready for stuffing , then mix and stuff right away . Hold over night in the casings , like you said above .

 

[zwiller]

So... The 10mm tube worked. For the most part. LOL. I couldn't manage it when cranking "up" but a clamp might fix that. Overall not a disaster for the first time using a stuffer I suppose. Unfortunately, had the opposite problem of this thread. Dried out a bunch more than I should have. Might be since I rested overnight uncovered AND Dave's 24hr method. Peeked with a few hours to go and glad I did! Used Owen's hot stick spice and that stuff is HOT and I am reserving judgement on final taste after a week but not really blown away with it. Anyone have any idea what Troyer uses on their sticks?

 

[chopsaw]

reserving judgement on final taste after a week but not really blown away with it

Give it some time . I did the Owens regular stix . I put them in a brown paper bag and in the fridge for 3 to 4 weeks . I like the sticks drier , and the flavor was really good after the long rest . I used sheep casings .
Try some at 1 week . If you still feel the same pull again at 2 weeks .

 

[zwiller]

So the flavor deepens/strengthens over time? Mine seem bland. Don't get me wrong, I am happy they are even edible and even tasty but these are no where near the level of flavor I am used to.

 

[chopsaw]

I'm thinking that as they dry out more , the flavor becomes stronger . Mine were way better after they sat that long compared to right after I smoked them .

 

[forgiven1]

I find aging the sticks or sausages to be beneficial in most cases. Good flavors seem to meld and intensify while bad ones tend to fade IMO.