Hi Temp Cheese
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cdavis here’s the first batch, not the best looking but taste is very good. Did some in a continuous casing, ones on the right were twisted and tied about 6". The twisted and tied take longer to get step up but seems to do better for me, no split casing on them.
Tomg Well, how they taste is really all that matters. I say you did pretty darn good, regardless.
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cdavis here’s the first batch, not the best looking but taste is very good. Did some in a continuous casing, ones on the right were twisted and tied about 6". The twisted and tied take longer to get step up but seems to do better for me, no split casing on them.
Tomg They both look good to me, nice job.
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cdavis here’s the first batch, not the best looking but taste is very good. Did some in a continuous casing, ones on the right were twisted and tied about 6". The twisted and tied take longer to get step up but seems to do better for me, no split casing on them.
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Tomg Well, how they taste is really all that matters. I say you did pretty darn good, regardless.
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Last time I did snack sticks I laid them out on racks in my Traeger, it’s not designed to run at the low temps for the cook cycle so I propped the door ajar at different heights to try and compensate. Didn’t work all that great, I think the temp sensor just kept trying to send more pellets to the burn pot cuz it thought the temp was too low so although good in theory, my attempt to get the temp lower really didn’t do too good. These ones I did in a small (probably too small) Masterbuilt upright electric smoker. Very easy to maintain the temps, only real issue was how much I could put in the smoker at a time, and I used dowel rods and angle aluminum to hang the snack sticks d
from. Had several of the continuous tube cased ones (maybe 35-40") rupture when I was trying to wrap them around the hanging rods, pretty sure I just had them stuffed too full and they just couldn’t take it. Other than that minor setback, everything worked pretty good. Guess I need to consider getting a bigger upright smoker though. Thanks for all the advice and coaching, really appreciate that. -
calldoctoday thanks, appreciate that
Tomg You are very welcome!
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cdavis here’s the first batch, not the best looking but taste is very good. Did some in a continuous casing, ones on the right were twisted and tied about 6". The twisted and tied take longer to get step up but seems to do better for me, no split casing on them.
Tomg get the taste you like locked in. Presentation will come. Looks like you did a pretty darn good job.
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cdavis here’s the first batch, not the best looking but taste is very good. Did some in a continuous casing, ones on the right were twisted and tied about 6". The twisted and tied take longer to get step up but seems to do better for me, no split casing on them.
Tomg I think those look fantastic. Nice work!
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Tomg You are very welcome!
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Tomg I think those look fantastic. Nice work!
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cdavis here’s the first batch, not the best looking but taste is very good. Did some in a continuous casing, ones on the right were twisted and tied about 6". The twisted and tied take longer to get step up but seems to do better for me, no split casing on them.
Tomg they look good to me and taste is what it’s all about. So congrats to you
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Jamieson22 thank you, I need to make more, and often so I can get my technique nailed down, love the taste and texture so practice, practice, practice, lol Thanks again
Tomg Practice makes perfect, but nothing wrong at all with yours, especially after it goes down through the gullet. There, taste & edibility is all that matters.
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Tomg Practice makes perfect, but nothing wrong at all with yours, especially after it goes down through the gullet. There, taste & edibility is all that matters.
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