Drier Snack Sticks

[twilliams]

MAD KK how much water did you add? Here is my preferred smoke schedule that I have good success with but not sure it’s still gonna be what your looking for, not sure if true pepperoni is dried professionally in a curing chamber or not.
110* for 1 hour dampers wide open (drying stage)
125* for 2 hours top damper open 1/8th bottom damper open 1/2” (smoke started)
140* for 1 hour (remove smoke after this hour)
155* for 2 hours
170* both dampers closed until IT of meat reaches 160*
Ice bath immediately.
Lay out on paper towels or hang to dry for 1 hour minimum.
Move to refrigerator overnight, then cut to length and vac seal next day.

All smokers will perform differently.

[processhead]

MAD KK said in Drier Snack Sticks:

I made some pepperoni snack sticks the other day. Turned out good but would like a little drier snack stick. Nothing wrong with the flavor, we just prefer a firmer product. I followed the meatgistics thermal process schedule. Do I just keep it longer on the drying stage at 125? If so how much longer?

Thanks

Snack sticks are pretty forgiving. You can add enough water to make them easy to stuff and then dry them out to your preferred level of dryness.

Drying can be done in a smoker or after they are finished cooking. Just leave them uncovered on an open rack in the refrigerator .

Really, any place will work as long as it is cool and dry. I have dried them in a cold garage in the wintertime.

Just check them periodically and pack them after you get the dryness you are after.

[MAD KK]

twilliams I add 1 oz per pound so for this batch was 25 oz of water for 25 pounds for the ease of stuffing.

[pepperettes]

MAD KK I make dry cured sausages and snack sticks. I combine the two processes together and get a really firm dryer tangy snack stick. European pepperette style.
So after my smoking the sticks and the cold bath, I put them in a fridge at a temp average of 57 degrees F and 80 to 90 % humidity until they lose approximately 40% of their weight. 4 to 6 days.

[twilliams]

MAD KK I use that amount for an 11lb meat block. Your amount of water sure shouldn’t be an issue of being too moist

[Jesser]

MAD KK before vacuum packing put sticks in a grocery paper bag and put in fridge. Every day you leave in the fridge the dryer and harder they become.

[pepperettes]

Yep that would work too, good idea!

[MAD KK]

great ideas everyone. Thank you

[samspade]

The paper bag idea is really interesting. I will definitely have to try it on my next batch.

[processhead]

samspade said in Drier Snack Sticks:

The paper bag idea is really interesting. I will definitely have to try it on my next batch.

I can vouch for this one. I have tried it before and it works.

[cdavis]

Jesser great hack I’ll have to try that out. Thanks

[Dr_Pain]

pepperettes said in Drier Snack Sticks:

MAD KK I make dry cured sausages and snack sticks. I combine the two processes together and get a really firm dryer tangy snack stick. European pepperette style.
So after my smoking the sticks and the cold bath, I put them in a fridge at a temp average of 57 degrees F and 80 to 90 % humidity until they lose approximately 40% of their weight. 4 to 6 days.

That is on point!! Depending on the fat content I like to vary between 38% and 43% loss.

[mrobisr]

I do not know where the 125 comes from, but you can either dry in the smoker at a 150-170f, or do not cold water bath afterwards, or put in a drying chamber to hit your preferred dryness. Other than that you will have to cut your fat level which will cut the flavor too, so you will have to experiment to find what you like in the end.

[pepperettes]

Thank you!