<![CDATA[New to Smoking,Questions on beef sticks]]>Hi-
I am new to smoking and have question on adding pork fat to venison. WIll a pork shoulder roast work from my local market? If I substituted for beef what part of beef fat do I need? do I need suit fat?
Also when smoking and I want to add smoke when do I put the smoke chips in?
I currently have a MES 40.
Thanks!
Steve

]]>https://waltonsdev.nodebb.com/topic/1291/new-to-smoking-questions-on-beef-sticksRSS for NodeThu, 10 Sep 2026 22:11:42 GMTThu, 02 May 2019 13:47:29 GMT60<![CDATA[Reply to New to Smoking,Questions on beef sticks on Thu, 02 May 2019 14:50:01 GMT]]>@steven-hegge A pork butt or shoulder will work if you cannot get your hands on straight pork fat but if you use that then I would make your mix 50% pork shoulder and 50% venison. If you are using beef fat just know that it will not be as creamy as the pork fat will be but it will work. The suet is a very hard fat from the loin area so I would say if you are going to go with beef that it would be a good choice. I like pork fat more though.

For smoke schedule and more information check out https://meatgistics.waltonsinc.com/topic/763/cured-sausage-106-basics-of-making-snack-sticks

  • 125F for 1 hour With No smoke and Dampers Open (this is a drying stage)
  • 140F for 1 hour With Smoke and Damper Closed
  • 155F for 2 hours With Smoke and Damper Closed
  • 175F until internal meat temp of 160F With Smoke and Damper Closed

When they have reached 160° internal temperature remove from the smoker and put them in an ice bath to bring the heat down and help set the casing.

]]>https://waltonsdev.nodebb.com/post/5279https://waltonsdev.nodebb.com/post/5279Thu, 02 May 2019 14:50:01 GMT