How To Make Homemade Snack Sticks
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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 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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PaulGrant They were actually excellent! I am surprised and extremely pleased with how tasty they were. I used 4 lb of pheasant breast, 1 lb of pork fat that I just trimmed off of a pork butt that I bought this morning. They have a great consistency, texture, snap and taste. I’d highly recommend this to anyone who hunts pheasant and likes making snack sticks!
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fourgonefishn I personally would not do snack sticks on a dehydrator. That doesn’t mean it cannot be done, but I think you will end up with a much better product by using a smoker. If you don’t have a smoker, then I’d use an oven, and dehydrator would be my last choice. A dehydrator just doesn’t have a high enough temperature to completely cook meat snacks. You could start some of the lower temps of the cook cycle with a dehydrator, but finishing in a smoker or oven would be ideal.
Austin
Hey, I’m new here so not even sure if this is the right way to post a question… but I’m looking to make pepperoni snack sticks and the article said it could be done without a casing…I have a jerky shooter with a snack stick attachment but do not have a smoker so would need to do this in the oven. Do you have a step by step recipe on how to accomplish this using venison meat? Thanks!! -
Austin
Hey, I’m new here so not even sure if this is the right way to post a question… but I’m looking to make pepperoni snack sticks and the article said it could be done without a casing…I have a jerky shooter with a snack stick attachment but do not have a smoker so would need to do this in the oven. Do you have a step by step recipe on how to accomplish this using venison meat? Thanks!!lucius
If you want to use an oven, check out this post here for some helpful tips:
https://meatgistics.waltonsinc.com/topic/1463/meat-processing-equipment-208-low-temp-ovenFor making a skinless snack stick, you can follow the same beginning process. Same ingredients, grind, mix, etc. When you stuff, you are just using the jerky shooter instead of a stuffer, and no casing. So, you want to stuff the sticks directly onto a cooking rack, or pan, etc. that you can place in the oven. To get the oven to stick to the temperatures you will want to try to hit in the cook cycle, read the article above, but you will also have to experiment a bit with your oven to see how you can make it work best in your case. They key is a low starting temp with a gradual increase. Starting the cooking process with a higher heat will end up with a less than desirable product, but at least still edible as long as you cook to a 160 internal temp.
We don’t have any other full write-ups using a jerky shooter. Just try to follow the info in the recipe here as closely as you can, or also read through the Meatgistics University article here: https://meatgistics.waltonsinc.com/topic/1463/meat-processing-equipment-208-low-temp-oven and when it comes to cooking, trying to follow the same cook cycle as you would on a smoker, but read the article about cooking in an oven above.
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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 Tommy -
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 Masterbuilt 40 models are good bang for the buck and Pit Boss 5 series vertical seems like a good option. If their smoker is anything like the grill I bought recently it should perform well. Both companies also have good customer support should you need it.
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Ode -Tom Another option would be a smoker/pellet grill combo like the GMG, Yoder (might be a little pricey) or something like that? More bang for your buck and while not necessarily ideal for smoking snack sticks it 100% can be done and it gives you more use. I personally use only my pellet grill/smokerat home now. Though, admittedly when I do snack sticks or something I have either the PK 100 or the big commercial smoker here that I can use.
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Hi Guys, I’m still in the hunt for a affordable smoker that will fit into wallet. You folks are the best at follow up. Thanks to all of you. I do have an idea and a direction for my temporary smoker. Will investigate further tomorrow. My best regards Tommy
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problems with hydration in making snack sticks using excalibur maple-bacon mix. I’m working with aged Akaushi beef. age can be up to 60 to 70 days. I’m using 16mm smoked casings. in the directions for the mix no water is added. the first ingredient in the mix is brown sugar. Sugar is hygroscopic I added water to loosen (1# H2O/25# protein) it a bit and to make up for the dehydration during the aging. After cooking the next day the water leached out and the flavors were very weak. The next batch i made without water it set up like cement. I had to add some water to loosen it (to stuff). My electric stuffers won’t handle the load. I used my cured sausage stuffer (it has gears on it like a 59 ford 9 inch rear end, it is a beast) it did the job but it was a workout. The standard summer sausage mix i use calls for 3#of water per 25# of meat. It’s not excalibur brand and it works great. I know i have an issue with the age, and casing size. But i work as the butcher for a shop that raises the Beef. So it’s the product i use. I have 30 years experience in charcuterie and have always used my own seasonings I mixed myself. The water i added will effect the PH level and shy of doing an emulsification and with the marbling of the meat I think that will be a lost cause. I’m lost here. Any suggestions? Thanks
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