I'm getting ready to try snack sticks for the first time. I have been reading all the threads that I have come across on sticks the past few weeks but still have a few questions.
1. Do most mix pork in or is this up to individual preference. Local store has 80/20 ground beef for $2.19 a lb. They also have 80/20 ground pork for $1.89 lb. I also have about 80lbs of pork butt in the freezer I could grind up if this would be acceptable to mix with the beef.
2. What size casings?
3. Is cure needed and if so, how long should meat sit with cure? I have both #1 cure and tenderquick.
4. What temp should sticks be brought to? I have read where some take them to 155-160 and others in the 135 area.
5. Which smoker would be best? I have a Blazin Grill works pellet grill (low temp is 160) and a masterbuilt electric.
6. I have also noticed that many hang the stick vertically. Is there any reason for this? Could I just coil the stick up and cut them after the smoking process?
Thanks in advance,
I'm guessing more questions will come up as these get answered.
1. Do most mix pork in or is this up to individual preference. Local store has 80/20 ground beef for $2.19 a lb. They also have 80/20 ground pork for $1.89 lb. I also have about 80lbs of pork butt in the freezer I could grind up if this would be acceptable to mix with the beef.
2. What size casings?
3. Is cure needed and if so, how long should meat sit with cure? I have both #1 cure and tenderquick.
4. What temp should sticks be brought to? I have read where some take them to 155-160 and others in the 135 area.
5. Which smoker would be best? I have a Blazin Grill works pellet grill (low temp is 160) and a masterbuilt electric.
6. I have also noticed that many hang the stick vertically. Is there any reason for this? Could I just coil the stick up and cut them after the smoking process?
Thanks in advance,
I'm guessing more questions will come up as these get answered.