snack stick question

[jimr]

I got a recipe for snack sticks off a post here (how I found this site) and in the smoking instructions it says 100 degrees for 8 hrs then raise temp to 170 and maintain until product reaches 160 internal. Isn't this too long in that 100 to 140 degree zone where "bad things can happen" or doesn't that matter in this situation?

 

[geob]

If you use cure salt in the mixture, the slow smoking process will not hurt anything. The reason for the slow cooking is to increase the smoke flavor throughout the sticks. If you are not using cure salt, don't slow smoke.

Fire up the grill, cause
Hunting ain't catch and release

 

[minn.bill]

ive made a few batches of stix now and usually start out at about 130 for 1 hr with no smoke .its drying time for your casings ,dry meat absorbes smoke better. the i ad smoke stay at 130 for a couple hrs and raise to 150 then 165-170 till internal temps reach 155 take stix out of smoker and throw in cold water bath for 10 min .helps stop wrinkeling and brings meat out of danger temps quicker .hope this helps bill.

 

[travcoman45]

If makin a cured product, it will be fine, fresh product would be a no no! Good luck.

 

[smokin' joe]

Travco has discovered smiley central...lol

 

[travcoman45]

Gotta play ya know!

 

[desertlites]

always wondered where they came from