3rd try at snack sticks yesterday. Better than 2nd try, which was better than first try, so at least I’m going in the right direction. They actually were pretty good. It was a 7.5 pound batch with 4.75 lb venison and 2.75 pork grind that was maybe 70/30. I used B&P premix seasoning and I added 5/8 oz phosphate and 5/8 oz ECA. 1/2 pound of HT cheddar. Thanks to the fine folks on this forum and their ideas for modding the MES30 which I did so I could hang from smoke sticks near the top of the smoker. I used the AMNPS for smoke with apple pellets. 1 hour at 125 no smoke. 1 hour at 140. 1.5 hour at 160. 0.5 hour at 180. Sticks hit 160 in just und 4 hours. I didn’t plan to go to 180 that quick but the IT was catching the ambient so I bumped it up to keep them moving. Then 10 minutes in a water bath.
I finally got “the look” right. They’re pretty! Nice and full. Good casing adherence. Hanging seems much better than coiling. Texture is great. Just the right amount of moisture. The B&P phosphate seemed to work much better than the carrot fiber from the previous attempt. Just the right amount of tang. I used the ECA at a rate of 2oz/25lb, which is half of what Walton’s has on their recipe. I used it at 4oz/25lb in my summer sausage and that was a bit strong.
My only complaint on this batch is the smoke. It’s too strong. 3 hours of smoke from the AMNPS. I didn’t think that’d be too much but it was. Thinking I’ll use chips in the MES next time.
How long do you put smoke to your snack sticks? Am I using the AMNPS wrong? It seems to put out a TON of smoke. I light it for about 30 seconds with a torch and let it flame a couple minutes before blowing it out and putting it in the smoker.
Thanks for all the tips on here!
I finally got “the look” right. They’re pretty! Nice and full. Good casing adherence. Hanging seems much better than coiling. Texture is great. Just the right amount of moisture. The B&P phosphate seemed to work much better than the carrot fiber from the previous attempt. Just the right amount of tang. I used the ECA at a rate of 2oz/25lb, which is half of what Walton’s has on their recipe. I used it at 4oz/25lb in my summer sausage and that was a bit strong.
My only complaint on this batch is the smoke. It’s too strong. 3 hours of smoke from the AMNPS. I didn’t think that’d be too much but it was. Thinking I’ll use chips in the MES next time.
How long do you put smoke to your snack sticks? Am I using the AMNPS wrong? It seems to put out a TON of smoke. I light it for about 30 seconds with a torch and let it flame a couple minutes before blowing it out and putting it in the smoker.
Thanks for all the tips on here!