Un-cased beef snack sticks.

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DieselTech

Smoking Fanatic
Original poster
Apr 28, 2024
470
522
Kansas
Guy & gals tomorrow I want to make some uncased beef sticks.

The lowest my pellet grill goes is 180°f, but I do have a side smoker cabinet on it & I can maintain 150°-160°f in it.

Will this be a low enough temperature?

Or should I Crack a my door some to keep temps down?

Thanks. Any & all help greatly appreciated.
 
I stay around 170* for summer sausage as long as you stay away from your heat source I think you will be fine especially if using all beef.
 
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I stay around 170* for summer sausage as long as you stay away from your heat source I think you will be fine especially if using all beef.
Yeah I had to put about 10 snack sticks in the main chamber to smoke & they cooked too quick. Was only in cooker for 2-2.5hours.

They hit a IT of 155°-159°f before I caught them. They are good, but not enough smoke.
 
It is a internal temp of 152°-153°f for snack sticks isn't it?

I think that's right.
 
Well took me 8hrs to smoke these snack sticks.

Most of them temped at 152°-153°f IT.
Few of the sticks temped at 149°-151°f time I got to them with temp probe.

Hopefully they will be OK.

I seem to got a good smoke on them & they taste great.

I'm happy.
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Depends on how you like their texture. If they are perfect now in your opinion, then anytime. Some will keep them in a paper bag in fridge for a few days to dry and get better texture. I think chopsaw chopsaw has some pics he can share to show the difference it can make.

Ryan
 
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Depends on how you like their texture. If they are perfect now in your opinion, then anytime. Some will keep them in a paper bag in fridge for a few days to dry and get better texture. I think chopsaw chopsaw has some pics he can share to show the difference it can make.

Ryan
Thanks. Yeah a day in the fridge in a bag or even a day in vac seal bag makes a huge difference on texture sometimes.

When I make whole muscle strip jerky, I have notice that.
 
Thanks. Yeah a day in the fridge in a bag or even a day in vac seal bag makes a huge difference on texture sometimes.

When I make whole muscle strip jerky, I have notice that.
I make uncased sticks pretty regular. Yours look great!
Try putting some of them in a paper bag and leaving them in the fridge for 5-7 days. I prefer them that way. Takes some patience but makes the fridge smell wonderful.
 
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Yeah my store still has paper bags, but they only give them out when you buy ice cream.

If you want paper bags only at my store they charge you for them unless you buy ice scream.
 
If your MIA for a couple of weeks at least we'll know why.

The sticks look perfect DT.

Point for sure
Chris


We can get paper up here. It's plastic that is outlawed.
Hate the plastic bags. They are so thin and tear very easily. Bags blowing around all over the place when higher winds. Stuck on fences, in tree rows, etc. People just don't secure their garbage very well.
 
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If you want paper bags only at my store they charge you for them unless you buy ice scream.
The bigger grocers here charge, but the small mom-n-pops don't. I wonder why ice cream only.
Hate the plastic bags. They are so thin and tear very easily. Bags blowing around all over the place when higher winds. Stuck on fences, in tree rows, etc. People just don't secure their garbage very well.
but they fit our bathroom garbage can perfectly. So they saved me money.

Chris
 
you can't get plastic here and they charge for paper like $.10 ea. It was a PIA in the beginning, but now it is automatic to go to the trunk and bring in my own.
 
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