Great flavor with just the right amount of heat!

]]>https://waltonsdev.nodebb.com/topic/1244/first-batch-of-jalapeño-snack-sticksRSS for NodeThu, 10 Sep 2026 22:36:04 GMTSun, 14 Apr 2019 08:04:25 GMT60Jonathon I used 80/20 Beef/Pork with 80/20 lean/fat. The strings have really two purposes, one is to hang them from hooks in the smoker and the second is just appearance.

]]>https://waltonsdev.nodebb.com/post/5043https://waltonsdev.nodebb.com/post/5043Tue, 16 Apr 2019 05:25:05 GMTjsaaz23 Those look great, what was your meat block? I have seen a lot of people recently tying off the end of their snack sticks, if you are using smoked collagen from walton’s that shouldn’t be necessary, the casing should be able to hold the meat in there without the tie. Now, if you are doing it to prevent the little bulb that sometimes appears at the end of a hung snack stick then I understand but it isn’t 100% necessary. If you are doing it for appearance or even just peace of mind then I totally understand!

]]>https://waltonsdev.nodebb.com/post/5015https://waltonsdev.nodebb.com/post/5015Mon, 15 Apr 2019 13:29:03 GMTI used the Excalibur Jalapeno Snack Stick Seasoning. They have gotten rave reviews from everyone that has tried them. I usually only do small batches, the Excalibur seasoning is very convenient.

]]>https://waltonsdev.nodebb.com/post/5012https://waltonsdev.nodebb.com/post/5012Mon, 15 Apr 2019 07:05:32 GMTLooks awesome. Thanks for the picture. Did you use a commercial mix, or your own?

]]>https://waltonsdev.nodebb.com/post/5009https://waltonsdev.nodebb.com/post/5009Sun, 14 Apr 2019 19:55:45 GMT