Snack sticks
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OK so I made some snack sticks with 80/20 ground Chuck I cooked bacon Instead of raw this time and chopped up smaller than bacon bits worked great and mixed in with the meat, High temp cheese and Willie snacks Stick Seasoning. Did the first hour at 140 no smoke then I added the smoke did 150 for an hour then 160 for an hour then 170 and finally 180 but I ended up getting pockets of what looks like cheese but I think it’s fat, Or grease And I mixed It till it was so sticky I could barely get it off my hands and note I also did 10 pounds of deer pork mixture and they turned out fine I’m going to send some pictures if I can figure out how too but looking for some input this is driving me crazy!
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OK so I made some snack sticks with 80/20 ground Chuck I cooked bacon Instead of raw this time and chopped up smaller than bacon bits worked great and mixed in with the meat, High temp cheese and Willie snacks Stick Seasoning. Did the first hour at 140 no smoke then I added the smoke did 150 for an hour then 160 for an hour then 170 and finally 180 but I ended up getting pockets of what looks like cheese but I think it’s fat, Or grease And I mixed It till it was so sticky I could barely get it off my hands and note I also did 10 pounds of deer pork mixture and they turned out fine I’m going to send some pictures if I can figure out how too but looking for some input this is driving me crazy!
Rogers if you are confident that it is mixed sufficiently then I would recommend, if you can, do the first hour at 110° or 120 ° then 130° for an hour then 150° then finish it off around 175°
just slow down the temperature climb -
Yes, used a meat mixer so know was mixed well. Will give that a try next time. I guess long as taste and texture is good, looks aren’t as important. How long should it take to get them up to temp?
Capnbubb not the answer you want but “I don’t know”. How full is the smoker, what temp did they start at, how much humidity is in the smoker, do you have a good draft? the main thing is to bring it up slowly before you “finish them out”
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Rogers if you are confident that it is mixed sufficiently then I would recommend, if you can, do the first hour at 110° or 120 ° then 130° for an hour then 150° then finish it off around 175°
just slow down the temperature climb -
Departing Contestant Thanks for the reply maybe I will try lower heat next time to see if that makes it any better
Rogers let me know how it turns out. Remember it’s the end result not the time it takes to get there so if you need a longer cigar or an extra beer so be ,it be patient
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Rogers let me know how it turns out. Remember it’s the end result not the time it takes to get there so if you need a longer cigar or an extra beer so be ,it be patient
Departing Contestant will do thanks
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Capnbubb not the answer you want but “I don’t know”. How full is the smoker, what temp did they start at, how much humidity is in the smoker, do you have a good draft? the main thing is to bring it up slowly before you “finish them out”
Smoker had plenty of room. Had large water pan so had plenty of humidity. Started at 125 for an hour, went to 145 for an hour, went to 155 for two hours, went to 165 for an hour then smoked at 175 till finally hit internal temp of 160. Casings looked good all the way through till the end when they wrinkled. If would have taken out at 155-158 would have been perfect looking.
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