It’s my first time attempting to smoke snack sticks so I’m just going super basic before getting fancy like all of you.
I bought a pack of Lem’s Backwoods and just mixed up the meat and seasoning/cure to sit overnight.
I noticed that the casings are dry. I’m assuming that I need to soak them but there is no direction on the package related to this step.
1. If I’m correct about soaking the casings prior to attempting to stuff, how long do I soak?
2. Another question that I have is about smoker temp. I’ve read how some start low and bump 10 degrees every hour. Lem says to just smoke at 180, which should I do and why?
3. Snack sticks aren’t like a large piece of meat. I have a TP20 thermometer and am wondering how to place it into the stick to measure the temperature?
I bought a pack of Lem’s Backwoods and just mixed up the meat and seasoning/cure to sit overnight.
I noticed that the casings are dry. I’m assuming that I need to soak them but there is no direction on the package related to this step.
1. If I’m correct about soaking the casings prior to attempting to stuff, how long do I soak?
2. Another question that I have is about smoker temp. I’ve read how some start low and bump 10 degrees every hour. Lem says to just smoke at 180, which should I do and why?
3. Snack sticks aren’t like a large piece of meat. I have a TP20 thermometer and am wondering how to place it into the stick to measure the temperature?