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Snack Stick Help Needed

Discussion in 'Sausage' started by sqwib, Aug 26, 2010.

  1. sqwib

    sqwib Smoking Guru OTBS Member

    I am a newbie with sausage and snack sticks and was looking for some help, I searched a bit but could not find the answers I needed.

    I know there are a ton of variables with Sausage and stuff, but I want to learn.

    I want to make some snack sticks, hopefully like a slim Jim type snack stick and here is what I have to work with.

    I don't want it like jerky

    1) Sausage stuffer 3/8" and 5/8" tube for my Kitchen Aid mixer

    2) Food Grinder attachment for  my Kitchen Aid mixer it hast two grinding plates — one for coarse grinding and one for fine grinding.

    3) Nesco seasoning, dry

    4) Cabelas pepperoni seasoning with casings, dry

    5) Nesco Jerky shooter

    First off is it better to start with ground beef and if so should it be on the fattier 80/20 or leaner 90/10

    If using whole meat which is better and do I need to add fat.

    If fat is needed where can I get fat and what should I use.

    If I grind which grinding plate is preferred, Fine or coarse.

    How would I smoke it, by time or by internal temp.

    What temp range should I smoke it

    should it be one long ling that hangs in the smoker

    I made ground jerky once and it was horrible, I ran already ground meat through the fine grinding plates, it was like eating powder.

    Hopefully I will have some luck and can invest in this a little more.

    Sorry for the list of questions, but I have a lot of faith in my fellow SMF buddies!
  2. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    I'm close to new at sausage making too. I maybe have 75 or 100 lbs under my belt now. But I'm making some snack stick later today. Now I have always made them with fresh beef not already ground. That way you can adjust the fat content in the sticks. Now I always grind the meat with the largest plates first then mix in your ingredients and let it mixture sit in the frig over night. Then stuff them into sheep or collagen (what I use) about 19mm size. Sheep are really hard to stuff for they are really tender and break just by looking at them crooked. Then let them dry out I use the shower and hangers. Dry them for a couple of hours and then place them into the smoker and you want to start out as low as you can go 75°-80° is good. Then each hour bring the temp up maybe 10°at a time. you can add smoke after the first hour. then just take the sticks to maybe 152°-156° or so and then into the frig over night again. Then wake up as early as you can and try one or two or 6, I did. Then I cried alot and packaged them up to go to Iraq to our son and his buddies fighting for us. Oh yea they thought they were good and asked if I could make them alittle hotter next time. Guess what I did the nextime. Yea they were really hot light a cigerettee hot.
  3. chainsaw

    chainsaw Smoking Fanatic

    Thank your son & friends for their service !
  4. sqwib

    sqwib Smoking Guru OTBS Member

    Yes, Thank your son and Friends from our family as well.

    Will he be coming home soon?