I did a batch of 18MM snack sticks last weekend. 5 pounds lean venison, 4 pounds ground pork (probably around 80/20 on the pork). I have a MES 30 and I fit about 6.5 pounds total in there. I smoked for: 1hr at 125, 1 hr at 140, added a water pan and smoke from here on, 2 hrs at 160, and another 4 hrs at 180 before I hit 165 internal. It took me 8 hrs to get those 18mm sticks cooked and they turned out pretty dry. I used carrot fiber as a binder and a premix seasoning from B&P.
Should 18MM sticks take 8 hours? I assume they need to go to 165 since it is a ground meat product and uses wild game.
On a side note, I mixed up more than I could fit in the smoker, so I put the rest on the Traeger pellet grill. Kept them between about 125-140 for an hour, and then had an oopsies and my grill went to 350. By the time I got it back down the sticks were over 165 internal. They smoked for less than 2 hours. I had no issues with fat-out, and the product is definitely moister than the ones from my MES.
What changes should I make in my cook schedule? Remove the water pan? Smoke low for 2-3 hours then go up quickly to get them cooked before I lose all the moisture? I did “everything wrong” with the Traeger, yet they turned out better than following the smoke schedule in the smoker. Any suggestions? I'm hoping to do summer sausage this weekend and if 18MM took 8hrs, 2.5" logs will take a long time...
Should 18MM sticks take 8 hours? I assume they need to go to 165 since it is a ground meat product and uses wild game.
On a side note, I mixed up more than I could fit in the smoker, so I put the rest on the Traeger pellet grill. Kept them between about 125-140 for an hour, and then had an oopsies and my grill went to 350. By the time I got it back down the sticks were over 165 internal. They smoked for less than 2 hours. I had no issues with fat-out, and the product is definitely moister than the ones from my MES.
What changes should I make in my cook schedule? Remove the water pan? Smoke low for 2-3 hours then go up quickly to get them cooked before I lose all the moisture? I did “everything wrong” with the Traeger, yet they turned out better than following the smoke schedule in the smoker. Any suggestions? I'm hoping to do summer sausage this weekend and if 18MM took 8hrs, 2.5" logs will take a long time...