Snack sticks ?
-
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
-
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
-
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
-
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?
-
Try sticking them in your fridge for a few days to dry out a bit more. Uncovered.
-
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.
-
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.
-
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
-
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.
-
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
-
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
-
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.
-
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.
lamurscrappy said in Snack sticks ?:
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.
Thanks for the tip. Can’t wait to try the next batch .
-
Youll be a pro in no time!
-
I’m planning on making up a small batch of sticks this weekend and try out some new equipment I’ve recently acquired and I’m a newby here
I’m planning on using a little frozen 80/20 beef burger with a mix of pork butt…I’m guessing the butt is near 25%+ so I thought a 60% beef & 40% pork would be some what close but I don’t know…? I’ll be using Willy’s, carrot binder and about a pound of pepperjack for a 10-12lb batch…stuffed in either 19 or 21mm s/c…anyone have any thoughts about using a burger that’s already been run through the small plate and when to season and mix with the pork? As the pork will have to be run through a coarse as well as fine…I just wanted to avoid over extruding the burger if that’s possible and I still have to season and mix at some point and using my kitchen aid to mix in small batches (what ever it will handle and still stay together) lol Any thoughts are certainly most appreciated…I’m probably over thinking this but it never hurts to ask those who may have been down that road before…just might help you avoid a few pitfalls… -
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.
lamurscrappy
I want to try my hand at snack sticks and want to make pepper snack sticks what mix have you found to be the best for pepper sticks???
Thanks
Dave
Your set up is impressive -
I’m planning on making up a small batch of sticks this weekend and try out some new equipment I’ve recently acquired and I’m a newby here
I’m planning on using a little frozen 80/20 beef burger with a mix of pork butt…I’m guessing the butt is near 25%+ so I thought a 60% beef & 40% pork would be some what close but I don’t know…? I’ll be using Willy’s, carrot binder and about a pound of pepperjack for a 10-12lb batch…stuffed in either 19 or 21mm s/c…anyone have any thoughts about using a burger that’s already been run through the small plate and when to season and mix with the pork? As the pork will have to be run through a coarse as well as fine…I just wanted to avoid over extruding the burger if that’s possible and I still have to season and mix at some point and using my kitchen aid to mix in small batches (what ever it will handle and still stay together) lol Any thoughts are certainly most appreciated…I’m probably over thinking this but it never hurts to ask those who may have been down that road before…just might help you avoid a few pitfalls…Larry Eck I wouldn’t worry to much about the burger, by grinding it again with the pork it should actually help you achieve the necessary protein extraction a little easier. I’d go with the 19 mm casings, in my opinion they make the perfect sized snack stick. Also I would add about 12 oz of water to the mix if you weren’t already planning on it. Other than that I think your plan is solid and good luck!
-
Larry Eck I wouldn’t worry to much about the burger, by grinding it again with the pork it should actually help you achieve the necessary protein extraction a little easier. I’d go with the 19 mm casings, in my opinion they make the perfect sized snack stick. Also I would add about 12 oz of water to the mix if you weren’t already planning on it. Other than that I think your plan is solid and good luck!
-
I’m planning on making up a small batch of sticks this weekend and try out some new equipment I’ve recently acquired and I’m a newby here
I’m planning on using a little frozen 80/20 beef burger with a mix of pork butt…I’m guessing the butt is near 25%+ so I thought a 60% beef & 40% pork would be some what close but I don’t know…? I’ll be using Willy’s, carrot binder and about a pound of pepperjack for a 10-12lb batch…stuffed in either 19 or 21mm s/c…anyone have any thoughts about using a burger that’s already been run through the small plate and when to season and mix with the pork? As the pork will have to be run through a coarse as well as fine…I just wanted to avoid over extruding the burger if that’s possible and I still have to season and mix at some point and using my kitchen aid to mix in small batches (what ever it will handle and still stay together) lol Any thoughts are certainly most appreciated…I’m probably over thinking this but it never hurts to ask those who may have been down that road before…just might help you avoid a few pitfalls…Larry Eck i would shy away from using your kitchen aid to mix small batches if you are meaning like mixing 2 lbs at a time then making a 10 lb or 15 lb batch all together. Go to farm and fleet or fleet farm or purchase from Waltons and buy the grey meat lugs. If you cant find that then just go to the plastic storage tubs isle at walmart. Grind your pork and pork fat if using any with the large plate into your meat tub then add your beef mixing by hand very well. Then run beef and pork mix through the small plate into your meat tub. Add seasoning, carrot fiber, diluted pink salt with water and mix by hand very well until meat gets sticky. Add your cheese last minute of mixing. Then stuff into your casings, refrigerate over night and smoke next day.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
