Snack stick SNAP!
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So, I have made several batches of Snack Sticks using 17-19mm smoked casings. I follow a pretty regular smoke schedule 120 for 1 hour no smoke dampers open, 130 2 hours 1/2 damper with smoke, 1 hour at 140, 1 hour at 150 and finish them to IT of 155 at 170 degrees in the smoker. I cold bathe them after and then let them sit at room temp to cool down and then pack. I can’t seem to get a good “snap” on my sticks? Any suggestions?
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fallflight First, make sure you are fully stuffing them and getting protein extraction. Stick has to be a little firm to get that snap and both of those are important for that. Cook to 160 too, that might help you. Use an ice bath not a cold water bath also, you might be doing this already but just wanted to point it out. Your smoke schedule seems fine. What’s your meatblock? Fat content?
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This post is deleted!
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Let me ask an obvious question; what’s the grind schedule? I put 2 grinds on it through the medium plate. Mixed until very tacky with a mechanical mixer.
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Doesn’t appear that I can post a photo from my phone.
fallflight
When you click on reply click on the far right symbol above the reply box. Should say upload photo. -
fallflight First, make sure you are fully stuffing them and getting protein extraction. Stick has to be a little firm to get that snap and both of those are important for that. Cook to 160 too, that might help you. Use an ice bath not a cold water bath also, you might be doing this already but just wanted to point it out. Your smoke schedule seems fine. What’s your meatblock? Fat content?
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fallflight
Nice looking sticks.
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fallflight First, make sure you are fully stuffing them and getting protein extraction. Stick has to be a little firm to get that snap and both of those are important for that. Cook to 160 too, that might help you. Use an ice bath not a cold water bath also, you might be doing this already but just wanted to point it out. Your smoke schedule seems fine. What’s your meatblock? Fat content?
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fallflight
Nice looking sticks. -
fallflight First, make sure you are fully stuffing them and getting protein extraction. Stick has to be a little firm to get that snap and both of those are important for that. Cook to 160 too, that might help you. Use an ice bath not a cold water bath also, you might be doing this already but just wanted to point it out. Your smoke schedule seems fine. What’s your meatblock? Fat content?
Thanks Jonathon. My meat block or farce was 18 lbs pork shoulder and 7 lbs clean venison. I added hi temp cheese (3 lbs). Overall fat content was approximately 30%. I did not add any water before stuffing. Could that be it?
I did mix the meat until very tacky. I stuffed the 19 mm casings very tight.
My cold bath had ice in it.
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PapaSop yeah “look good”. Taste is good. No snap. They bend.
fallflight
I’m all about the taste. Everything else…secondary -
@s-a-m can you elaborate? What’s the science behind it? I looked on his profile but couldn’t find his poaching technique.
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@s-a-m can you elaborate? What’s the science behind it? I looked on his profile but couldn’t find his poaching technique.
fallflight look up sous vide, basically smoke to 120-140f. Then into a electric roaster set to 170°f cook till internal temp of 160°f then to ice bath, I put on racks and blow-dry with a fan for an hour or two then in the fridge overnight
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@s-a-m can you elaborate? What’s the science behind it? I looked on his profile but couldn’t find his poaching technique.
fallflight https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing?_=1583374256310
Here is a link that Jonathan posted that I think helps explain.
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fallflight https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing?_=1583374256310
Here is a link that Jonathan posted that I think helps explain.
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fallflight Yeah you absolutely need to add some water, that will help for sure! I’d start at 1 qt of water per 25 lb batch and go from there. Usually, 1-1.5 is a good amount but I’d recommend you start at 1.
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