How To Make Homemade Snack Sticks
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Joe Hell deplorablenc1
Sorry guys… Something went wrong and I never noticed until now. Looks like the create topic permission was dropped somehow. Things are back, and you can create new topics in the Community section again!Austin thank you! I like this board! I wasn’t sure if I was getting kicked out like on Twitter…haha
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Hey Austin,
Sorry if this question has come up already and I missed it! I am very new to snack stick/sausage making so this may be a simple question. My question is can you use bacon grease/ pork fat drippings in venison recipes, specifically using it in sausages/snack sticks. My only concern would be the soft fat would liquify fast and make the texture of the sausage weird. Side note: if I can’t use it for sausages can I at least use the lard to bind burgers better? Or should I discard the tub of pork fat I’ve been collecting?
Thanks,
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nbian1 At the end you say tub of pork fat, is that fat that has rendered and then solidified? I’ve never done that but there isn’t any huge reason why it wouldnt work, it is not as good as normal pork fat but it is better than nothing for sure! I dont see any issue with using it for either sausage or burgers. I’d probably use a binder in the sausage just to be safe though, but I use a binder any time I am making a cured product though.
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nbian1 At the end you say tub of pork fat, is that fat that has rendered and then solidified? I’ve never done that but there isn’t any huge reason why it wouldnt work, it is not as good as normal pork fat but it is better than nothing for sure! I dont see any issue with using it for either sausage or burgers. I’d probably use a binder in the sausage just to be safe though, but I use a binder any time I am making a cured product though.
Jonathon Thanks for the response. To answer your question, yes. I have saved up a small Tupperware container full of rendered pork fat and bacon drippings, assuming i could use in recipes just as i would the normal pork fat that i would grind up. I will try doing 2 batches: 1 with ground fat and 1 with the rendered fat and see if any difference at all occurs. And i do use a binder, the sure gel binder i believe it is. Thanks again!
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I can’t offer anything definitive about using rendered pork fat or Bacon drippings VS trimmed pork fat.
But thinking about your tub, it contains cooked fat. Where the mixtures called for usually mean for raw pork fat for a mixture with meat, which gets cooked as a mixture.
So if I was to want to substitute rendered grease for actual raw pork fat, I think you might get something less desirable in the end.But you could try some small batches, keep good notes on your trial runs about volumes of meat, fat, and rendered grease added, then process exactly the same. (ie: Smoke/cook as a batch to see what happens.)
You are talking about venturing into new territory, so you would need to do the research and catalog your results.
(Which like anything in cooking, is a general recipe. Then the success or failure has to do with a lot of other factors.)Me? I’m sticking with whole fats and shotgun estimates of fat content. People posting definitive volumes or weights tend to get a sharp stick from me. I’ve never bought a Pork Boston Butt that had exactly the same fat content as the others bought at the same time. Think about it… each one comes from a different animal. (Unless you actually raised the Porker.)
So saying a piece of meat has 25% fat is subjective. It might actually be 22-28%Chewing on all that, I do love my eggs fried in bacon drippings. So I tend to keep a small mason jar of bacon grease on hand.
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Jonathon Thanks for the response. To answer your question, yes. I have saved up a small Tupperware container full of rendered pork fat and bacon drippings, assuming i could use in recipes just as i would the normal pork fat that i would grind up. I will try doing 2 batches: 1 with ground fat and 1 with the rendered fat and see if any difference at all occurs. And i do use a binder, the sure gel binder i believe it is. Thanks again!
nbian1 In a somewhat related topic, if the rendered fat isn’t the ideal choice for your snack sticks it is an absolute game changer in regards to making tamales. The bacon fat makes for a smoother and creamier texture. Tamales would be excellent stuffed with any number of fresh sausage options. It can be a time consuming process but the reward is well worth it. They are excellent to freeze and reheat quickly in the microwave. We had tamale parties at work every year and then the employees had free meals and snacks for months. It was great! We used all sorts of wild game and everyone loved them.
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nbian1 In a somewhat related topic, if the rendered fat isn’t the ideal choice for your snack sticks it is an absolute game changer in regards to making tamales. The bacon fat makes for a smoother and creamier texture. Tamales would be excellent stuffed with any number of fresh sausage options. It can be a time consuming process but the reward is well worth it. They are excellent to freeze and reheat quickly in the microwave. We had tamale parties at work every year and then the employees had free meals and snacks for months. It was great! We used all sorts of wild game and everyone loved them.
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Joe Hell
Hey Joe, Does anybody know where I can get Tamale casings for my stuffer.
And what the heck sized tube would I need???Got your leg… pullin it.
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After you start smoking at 175F, how long does it take to get to 160F internal temp.?
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doug7777 That really depends on the size of the smoker, the amount and diameter of the product as well as the temperature outdoors. It could be an hour…it could be several.
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Joe Hell I have a Master Built 40 smoker. After we started smoking at 175F, we smoked the sticks for another 6 hours and only got the internal temperature to 142F. Tried several thermometer, all were within a couple degrees
doug7777 I also have the MB40 and have had one hell of a time trying to get to temp in a reasonable amount of time. They are well insulated and always hold the desired temp within a few degrees so I’m not sure what the issue is. I have also used multiple thermometers and even an oven thermometer and it always checks out. There is enough humidity that it drips constantly down the front glass panel. My previous MB30’s were much faster. I could generally guess the time/temp off the top of my head and hit my marks within 20 minutes. Something is amiss with the 40.
…I will often use an additional drip tray. According to the manual you should not be adding foil to any of the racks for a similar purpose as this may reduce proper airflow. Perhaps that is my issue?
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I have really been struggling with making snack sticks, with several failed attempts to the point I’m almost ready to give up.
My issue isn’t flavor, its look and texture. I cannot get that tight, lightly wrinkled look of a snack stick. My meat just doesn’t seem to bind to the casing like it should. The casing always ends up kind of loose, and when you bite into it or try and break a piece in half, the casing and meat separate which is pretty unappetizing.
I am using wild game meat, and I have been experimenting with fat ratios, some batches I know I have done too lean.
I haven’t been adding the protein binder, or citric acid (I am not sure why, not reading the recipe correct I guess) but this next batch I plan to use it and see if that helps, if I fail again though I’m ready to throw in the towel, its getting frustrating so I’d love some help and input. Snack sticks are a great way to eat up ground wild game but it sure is kicking my butt so far.
weatherbow21 I agree with Jonathon of several points. I have been making snack sticks and summer sausage for years and I have scrapped my fair share of batches. There is certainly a difference between wild game and beef or pork from the store. My advice on this, buy a 10lb “log” of 80/20 from Sam’s. This takes out the grinding and having to mix in the right amount of fat. I have made several successful batches this way. BE PATIENT! The more meat you have in the smoker, the longer it is going to take, however, you will find that your temps will fluctuate less. If you get impatient and crank up the heat, you increase your chances of “fatting out”. Been there, done that.
You don’t have to put the entire batch in the smoker at one time as long as you are not using citric acid. Put in a few pounds, follow the temp settings in the recipe, and you will likely have good results in 4-5 hours max. I never set my smokers above 170, but I may try since I am seeing 175 a lot in the Walton’s recipes.
For a binder, I always use soy protein, but the type of binder that you use is based on your preference. I never make a batch without it.
I also document everything from start to finish. I find this helps me to remember not to leave ingredients out of my recipe. It sucks when you get done stuffing and then find your bag of cheese still sitting on the counter.
I document my temp settings, time of day, internal temp, smoke on, smoke off, etc. and I do this with every batch I make. You can then record your results, flavor, texture, presentation. I often go back through my notes just skimming results to see what worked and what didn’t, especially if I am trying a new recipe. If you are fairly new to sausage making and you are not busting casings during the stuffing process, you might not be packing them tight enough. You definitely do not want to under stuff. You will get unsightly fat deposits between the meat and the casing. Don’t give up! -
Joe Hell I have a Master Built 40 smoker. After we started smoking at 175F, we smoked the sticks for another 6 hours and only got the internal temperature to 142F. Tried several thermometer, all were within a couple degrees
doug7777 142 degrees is a stalling point where the fat starts to render. I used to get very impatient and start cranking up the heat to get the INT to go up. That usually results in burning all the fat out of the snack sticks. Be patient. The temp will eventually start to rise again. Once it does, it will continue to do so at a steady pace. I have had snack sticks in the smoker for 24 hours or better due to having 25lbs hanging at one time. I have also had 4-5 lbs at a time in the smoker only take 4-5 hours total.
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Made my 1st batch of Snack Sticks Following this excellent tutorial. I used 100% Wagyu Brisket Trimmings, Dehydrated Jalapeno, & Cheddar Cheese, & Willies Seasoning. Can’t wait to make some more, and try some other flavor combinations.
Overall for a 1st attempt I was very happy with the final results, but I’ll make a few tweaks to the process next time.
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Made my 1st batch of Snack Sticks Following this excellent tutorial. I used 100% Wagyu Brisket Trimmings, Dehydrated Jalapeno, & Cheddar Cheese, & Willies Seasoning. Can’t wait to make some more, and try some other flavor combinations.
Overall for a 1st attempt I was very happy with the final results, but I’ll make a few tweaks to the process next time.
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Made my 1st batch of Snack Sticks Following this excellent tutorial. I used 100% Wagyu Brisket Trimmings, Dehydrated Jalapeno, & Cheddar Cheese, & Willies Seasoning. Can’t wait to make some more, and try some other flavor combinations.
Overall for a 1st attempt I was very happy with the final results, but I’ll make a few tweaks to the process next time.
PaulGrant
Man, those look nice! I’d celebrate with some Tito’s.
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