How To Make Homemade Snack Sticks
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Hey guys, I’m the new kid in the neighborhood and have only made a couple of posts on this forum. I have read extensively all of the post concerning prepping homemade snack sticks and I’'m ready to try my hand. I know I’ll make mistakes but I learn by doing. I’m as familiar as I can be with your on line processes and procedures, and you have done well in your presentations.
OK, Back to me and my problems. Hardware ??? 1. I have in-house a medium size household food grinder that I plan on trying?? to use. 2. I have a Hobart commercial stand mixer, 3 speed, 1/3 hp pulling 8.2 amps. I plan to buy the 16 lb. Walton stuffier. I can’t justify the Walton smoker at this time. Help needed on a reasonably priced and quality SS smoker. Thank You TommyOde -Tom The 5 series Pitboss at Lowes is $400 and will smoke 20 16oz summer sausage hanging from one rack at the top with s-hooks. Best deal on a smoker you will find anywhere!..It is a verticle smoker with a glass front door and 3 yr waranty!!! My Traeger buddies are JEALOUS!!!
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So I did my first batch of snack sticks today. I have a Bradley smoker and I used waltons willies snack sticks. I followed the directions on how to smoke and everything. So I put 10 pounds of snack sticks inside the smoker. This ended up taking 16 hours to reach an internal temp of 152. I didn’t use any gel binder or anything (because I’m new and not sure if I need them yet. Hoping someone could tell me.) not only did it take 16 hours. They shriveled up and don’t look appealing. I also used the smoked collagen casings 19mm. Love the size. But now the casing taste awful which I think might be from being on the smoker for so long. Please help. Want to successfully make snack sticks but really struggling. Also I feel that 16 hours was way to long. When I need to get the rest of the 25 pound batch done. Please tell me what I’m doing wrong.
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So I did my first batch of snack sticks today. I have a Bradley smoker and I used waltons willies snack sticks. I followed the directions on how to smoke and everything. So I put 10 pounds of snack sticks inside the smoker. This ended up taking 16 hours to reach an internal temp of 152. I didn’t use any gel binder or anything (because I’m new and not sure if I need them yet. Hoping someone could tell me.) not only did it take 16 hours. They shriveled up and don’t look appealing. I also used the smoked collagen casings 19mm. Love the size. But now the casing taste awful which I think might be from being on the smoker for so long. Please help. Want to successfully make snack sticks but really struggling. Also I feel that 16 hours was way to long. When I need to get the rest of the 25 pound batch done. Please tell me what I’m doing wrong.
Blaker25 I would definitely recommend using Sure Gel as it is going to help make a better product, it’s not mandatory but highly recommended. Did you have any humidity in there, a bowl of water or something to introduce humidity? If not I would definitely try that next time and make sure you don’t overload the smoker with too much as it can impede air flow. The first time I made Summer Sausage it took forever because I didn’t have any humidity and I kept opening the smoker to check the temp not thinking that every time I did that I was letting all the heat out so if you don’t have a wireless thermometer I suggest getting one. You didn’t mention if you held the sticks overnight after stuffing or if you went straight to the smoker but if you are not using a cure accelerator you need to hold them overnight. That won’t effect the cook time but just wanted to point that out.
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Blaker25 I would definitely recommend using Sure Gel as it is going to help make a better product, it’s not mandatory but highly recommended. Did you have any humidity in there, a bowl of water or something to introduce humidity? If not I would definitely try that next time and make sure you don’t overload the smoker with too much as it can impede air flow. The first time I made Summer Sausage it took forever because I didn’t have any humidity and I kept opening the smoker to check the temp not thinking that every time I did that I was letting all the heat out so if you don’t have a wireless thermometer I suggest getting one. You didn’t mention if you held the sticks overnight after stuffing or if you went straight to the smoker but if you are not using a cure accelerator you need to hold them overnight. That won’t effect the cook time but just wanted to point that out.
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AdamCA yes I held them overnight because of the cure. So you would use the sure gel or a binder. Do either of them effect the taste. Also. What’s your dampener set at on the smoker?
Blaker25 Sure gel is a binder and yes I use it when making any cured and smoked sausage or snack sticks. I start off with my dampers wide open for the first 30-60 minutes then I close it down to about half to a little more for the remainder of the cook. The last time I did sticks they were done in about 2.5 hours.
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Blaker25 Sure gel is a binder and yes I use it when making any cured and smoked sausage or snack sticks. I start off with my dampers wide open for the first 30-60 minutes then I close it down to about half to a little more for the remainder of the cook. The last time I did sticks they were done in about 2.5 hours.
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JerkyIsMySalad 80/20 as long as the 20 is pork fat will be fine, 70/30-80/20 is preference more than anything. I’d recommend that you mix it into your meat and then add the water as you are mixing for a cured product. Not sure if that was you but someone asked this same question during the live stream we just did. You can go to waltonsinc.com/live or our youtube page to watch it.
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Joe Hell , PapaSop, Jonathon or Austin, I have a question that I hope could get answered before this evening as I am going to make a batch of snack sticks. I have a 30" smoke hollow smoker with 3 racks. If I were to lay the meat sticks on the the racks, should I be rotating the racks? the heat source is on the bottom and I’m afraid that they will be at different temp levels when I finish. My previous batches I have hung from the top rack but it was more work to hang them so I want to try this method. Also, at which stage do you add water for humidity? Thanks in advance
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JerkyIsMySalad I would say yes you should rotate them for 2 reasons. 1 as you say you will have possibly hotter racks at the bottom and cooler on top but also you might end up with sticks with indentation lines in them so rotate them from top to bottom in the smoker but also rotate them on the rack. Now, someone just commented the other day that they did not rotate theirs and they did not get lines or anything in their sticks, I still would. I would recommend adding smoke and humidity after the initial drying stage which with sticks shouldn’t take more than 20 minutes.
Good luck!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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JerkyIsMySalad I would say yes you should rotate them for 2 reasons. 1 as you say you will have possibly hotter racks at the bottom and cooler on top but also you might end up with sticks with indentation lines in them so rotate them from top to bottom in the smoker but also rotate them on the rack. Now, someone just commented the other day that they did not rotate theirs and they did not get lines or anything in their sticks, I still would. I would recommend adding smoke and humidity after the initial drying stage which with sticks shouldn’t take more than 20 minutes.
Good luck!
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Jonathon Thanks for the advice! I will plan accordingly!
JerkyIsMySalad
As Jonathon said. Started hanging them last couple batches with no problem though. Weird. -
So I’m doing my snack stick overflow in the oven and the bottom of the sticks are covered in grease. Does this mean that they’re getting out? Temp hasn’t gotten over 140 yet
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Do you have a suggested thermal process for snack sticks that are not getting put into a casing? Is it different than the process with casings? I hope it is because if I follow the process above they are way to dry and harder than I would like, I have been experimenting with different temps and cook times and am struggling to get the results I want. Any suggestions are greatly appreciated. Venison with 10 percent pork fat. Next batch with be 20 percent.
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Do you have a suggested thermal process for snack sticks that are not getting put into a casing? Is it different than the process with casings? I hope it is because if I follow the process above they are way to dry and harder than I would like, I have been experimenting with different temps and cook times and am struggling to get the results I want. Any suggestions are greatly appreciated. Venison with 10 percent pork fat. Next batch with be 20 percent.
Barry1967 Why aren’t you putting them in casings? Your fat content looks to low as well 20 will be an improvement, 30 would be better.
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Barry1967 How much water are you adding? I will see if I can find a different smoke schedule for skinless but I dont remember seeing one. If we did have one I wouod suspect it would be more based around a different drying phase instead of a cooking schedule. Use a binder, add enough water and at least 20% fat should all help avoid it being too hard. It could have also been case hardening. Without a casing, the drying phase might have removed too much moisture from the sticks and created a hard outer layer.
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Barry1967 A snack stick is classically in a casing for ease of cooking and handling but some people do make a skinless product. It’s not something we do often though, I have asked our commercial salesmen if they know of any changes that should be made to the smoke schedule and I will update this post.
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Barry1967 Okay, I heard back from our commercial salesmen and they said to add much less water than you would to a normal snack stick. Basically treat it like ground and formed jerky. https://meatgistics.waltonsinc.com/topic/625/how-to-make-homemade-restructured-jerky-recipe is where we made restructured jerky
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