Snack stick question

[buck bob]

Today I made snack sticks for the first time, I used a hi-mountain seasoning kit and smoked them as they recommended. They turned out ok but I was hoping they would be a little more firm, I'm thinking I should've cooked them at a lower temp longer to dry them out some instead of 200° until they hit 165°. So my question is, could I put them back in the smoker at 125-150° and firm them up some?

 

[SmokinEdge]

Today I made snack sticks for the first time, I used a hi-mountain seasoning kit and smoked them as they recommended. They turned out ok but I was hoping they would be a little more firm, I'm thinking I should've cooked them at a lower temp longer to dry them out some instead of 200° until they hit 165°. So my question is, could I put them back in the smoker at 125-150° and firm them up some?

You can but it won’t change much.

Place them in a large paper grocery bag or rap them in plain non waxed butcher paper and in to the refrigerator for a few days or even a week or longer. They will dry and firm up.

When you do the smoking process it should take 4-5 hours. Start low heat about 130F for an hour to dry them then bump temperature 10* every hour with continuous smoke until IT hits 151-154*. This process will help dry them out a bet but you still may want to paper bag or wrap to get them dryer.

 

[JckDanls 07]

If I'm reading right... You cooked at 200 degrees until an internal temp of 165 ... and they weren't dry with a crumbly texture (mouth feel) ??

 

[buck bob]

If I'm reading right... You cooked at 200 degrees until an internal temp of 165 ... and they weren't dry with a crumbly texture (mouth feel) ??

No not at all

 

[cheech]

If I'm reading right... You cooked at 200 degrees until an internal temp of 165 ... and they weren't dry with a crumbly texture (mouth feel) ??

Correct. Rereading the instructions it was a kit for summer sausage that is also used as snack sticks. Their cook to temp was 158f but to me I like the well done version