Snack sticks ?
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lamurscrappy said in Snack sticks ?:
No. Dont add water pan until smoke is done and leave damper about 1/4 open. You need the smoke to pass through so it stays fresh. After the 140 degree 1hour has passed with smoke. Then take smoke out, close damper, add water and increase temp.
Ok . So at the 140* degree mark I will close damper to 1/4 open and add smoke. After that hour is up I will close damper and add the water ?
JohninPa perfect!
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JohninPa perfect!
lamurscrappy said in Snack sticks ?:
JohninPa perfect!
Thanks. I hope they taste as good as the ones I can buy locally.
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Lets us know!
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JohninPa perfect!
lamurscrappy look at the pic recipe i ppsted above. What do you think of that? That is from my smoker manufacturer Pro Smoker 100SS.
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Lets us know!
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Lets us know!
lamurscrappy 5 hours of smoke seems excessive to me
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lamurscrappy 5 hours of smoke seems excessive to me
twilliams i will say it depends on the smoke produced. If its a very small amount of smoke then maybe 5 hours but you cant do that with a high humidity cook cycle. I would just do 1 hour with heavy smoke. Dont moisten your wood, it dont create more smoke it just adds moisture in the smoker and smokes longer that i personally dont believe you need.
So to answer your question hell no i wouldnt smoke snack sticks for 5 hours! -
blackbetty61 said in Snack sticks ?:
JohninPa I guess I would split your batch and do some with and some without…if you were unsure about eca
Thanks. I think I am going to try without the ECA for my first batch. Any suggestions on whether to use the sure gel meat binder or just use the cure and seasoning?
JohninPa I always use a binder
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JohninPa I always use a binder
blackbetty61 have you used with and without to verify the difference? There is so many different additives that i have no idea what they do. I prefer to keep everything as natural as possible
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blackbetty61 have you used with and without to verify the difference? There is so many different additives that i have no idea what they do. I prefer to keep everything as natural as possible
twilliams yes I have… for me the texture is better when I use a binder it binds the fat with the meat better IMO but that’s just me, also I’ve only used carrot fiber haven’t used sure gel or any other one yet… everyone has their own preferences
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Well I cooked the sticks that I mixed up yesterday and they didn’t turn out too bad. Taste was ok but they don’t have the snap to them like the ones I buy locally. They just bend and then at a certain point break. I like them to have that snap to them. Anyone have an idea why that may be ? I used 50% venison and 50% pork butts. Some of them got a little dry on me also . Any ideas on why they don’t have the snap to them?
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Try sticking them in your fridge for a few days to dry out a bit more. Uncovered.
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Try sticking them in your fridge for a few days to dry out a bit more. Uncovered.
lamurscrappy said in Snack sticks ?:
Try sticking them in your fridge for a few days to dry out a bit more. Uncovered.
Ok. That’s what it seems like they just aren’t dry enough.
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Just wondering if having too many in the smoker would cause this issue of them not dry enough. Only other thing that I can think of is when I loaded the smoker the temperature dropped on me. Next time I think I will try to load the rack out of the smoker and then slide it in.
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Just wondering if having too many in the smoker would cause this issue of them not dry enough. Only other thing that I can think of is when I loaded the smoker the temperature dropped on me. Next time I think I will try to load the rack out of the smoker and then slide it in.
JohninPa if you drop the temp to much you might want to add time to your drying cycle start timing it after it gets to temp
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JohninPa if you drop the temp to much you might want to add time to your drying cycle start timing it after it gets to temp
craigrice said in Snack sticks ?:
JohninPa if you drop the temp to much you might want to add time to your drying cycle start timing it after it gets to temp
Thanks. I thought about that this morning. Don’t know why I didn’t think of it yesterday.
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craigrice said in Snack sticks ?:
JohninPa if you drop the temp to much you might want to add time to your drying cycle start timing it after it gets to temp
Thanks. I thought about that this morning. Don’t know why I didn’t think of it yesterday.
JohninPa going to be warm here tomorrow maybe 50 not bad for maine this time of year I might make taco snack sticks tomorrow
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Being this was my first attempt with them not being as dry as they should be is that going to effect anything other than taste and texture? I wasn’t sure with having more moisture in them.
JohninPa the taste will be the same the texture might be off
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If you like a little more snap. Once they hit 160 internal open up the dampers fully, take out humidity and drop the temp down to about 150 and let them sit for another hour or two to help dry them out more.
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