How To Make Homemade Snack Sticks
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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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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
What cut of beef did you use? I’ve never tried all beef. Looks like you did a fine grind on those. -
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
Oops, just seen the Wagyu. -
PaulGrant
What cut of beef did you use? I’ve never tried all beef. Looks like you did a fine grind on those.PapaSop It was a coarse and then a fine grind. I then ran it through a meat mixer to get good protein extraction. added the cheese and mixed in by hand. I trim dozens of Wagyu briskets a year and usually end up with a couple hundred pounds of trimmings that need to be used for something.
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PaulGrant You should be happy with those results, they look amazing! Good choice on the Willie’s, I have a batch in the smoker right now of Willie’s with Encapsulated Citric Acid, Cheddar cheese and Sure Gel. It is 70% pheasant and 30% pork fat, I can’t wait to see how they turn out!
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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PaulGrant You should be happy with those results, they look amazing! Good choice on the Willie’s, I have a batch in the smoker right now of Willie’s with Encapsulated Citric Acid, Cheddar cheese and Sure Gel. It is 70% pheasant and 30% pork fat, I can’t wait to see how they turn out!
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