Snack sticks ?
-
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.
-
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 impressiveakdave i like a nice peppery snack stick too. Willies snack stick from waltons is pretty good flavored. But for me i use the pepperoni snack sticks seasoning then i add an additional 1TBSP COURSE black pepper per 5lbs then add a smaller amount of red pepper flakes. Thats a nice style of snack sticks. If your really into more peppery then i would try that mix but maybe go 1 1/2 TBSP course black pepper per 5lbs. I try to keep mine a little more tame so i can appease more customers.
-
I have a tub to grind and mix in so if push comes to shove I’ll mix it by hand but my mixer is pretty stout and will probably hold close to 5lbs…if it doesn’t work nothing ventured nothing gained? I may want to look for a mixer if vices turn into habits here…lol I thank you for you’re insight…I certainly enjoy the creative aspects and forum’s like this hold a wealth of knowledge from those that have been down the road and around the block and I look forward to tapping into that once in a while…so until I get my feet wet here, I may pose a question or two…thanks again
-
I have a tub to grind and mix in so if push comes to shove I’ll mix it by hand but my mixer is pretty stout and will probably hold close to 5lbs…if it doesn’t work nothing ventured nothing gained? I may want to look for a mixer if vices turn into habits here…lol I thank you for you’re insight…I certainly enjoy the creative aspects and forum’s like this hold a wealth of knowledge from those that have been down the road and around the block and I look forward to tapping into that once in a while…so until I get my feet wet here, I may pose a question or two…thanks again
Larry Eck i would just be concerned on getting the seasoning and other additives proportioned evenly at 5lb batches rather than your whole meat block
-
Larry Eck i would just be concerned on getting the seasoning and other additives proportioned evenly at 5lb batches rather than your whole meat block
twilliams I also noticed the batch percentage for Willies is off better than an ounce and a half for a 10lb batch…I brought it to someones attention at the order desk and he did the math and also figured out it was wrong so he was going to bring it to somebodies attention…should be 10.8 oz. Willies …11.2 grams sure cure … 45 grams of carrot pwd. … at least that’s what I figured out…so if anyone can shoot me down if I’m all wet that would be appreciated otherwise that’s what I’m going for…best laid plans of mice or men huh? Lol should be a hoot, I’m a gonna give a go in a while…
-
I am planning on giving snack sticks another attempt this weekend. I am planning on doing a 12.5 # block of meat 1/2 venison and 1/2 pork butts. I plan to use the sure gel for a binder. I also will use the encapsulated citric acid and know to mix it in the last 45-60 seconds.
So I will have the cure , sure gel , seasoning to mix in and then the ECA at the end. Anyone have a suggestion on how much water to add to the mixture ? After stuffing I see its recommended to smoke at these temps. 125 for 1 hour 140 for 1 hour 155 for 2 hours and finally 175 until IT reaches 160. When they are done I also will want to put them in an ice bath . Can anyone think of anything I am missing or have any tips I would love to hear them. ThanksJohninPa I due my snack sticks just like you. for the water i start out with 1o/z per pound.
then add as needed . they come out perfect ever time this way. I also due it with out the ECA.
If you due that you will have to let the product sit in the fridge over night to cure. -
Larry Eck i would just be concerned on getting the seasoning and other additives proportioned evenly at 5lb batches rather than your whole meat block
twilliams Well everything moved along according to plan, I ended up using the 100lb rate ratio to keep it true to form rather than using the incorrect amount on the breakdown conversion chart…I extruded everything through the small plate, seasoned and mixed by hand to a really gooey protein extraction point…more like concrete mixed with glue…didn’t want to exceed the one ounce per lb rate if I didn’t have to…worked out perfect, dang near left out the pepper jack cheese though lol…anyway loaded up my Hakka sausage press and pumped out about near 65’ of 19 mm smoked collagen casing … I’ll rack them up sometime this morning and smoke them…if they taste as good as they smell and look … I’m thinking we got a touch down here
-
twilliams Well everything moved along according to plan, I ended up using the 100lb rate ratio to keep it true to form rather than using the incorrect amount on the breakdown conversion chart…I extruded everything through the small plate, seasoned and mixed by hand to a really gooey protein extraction point…more like concrete mixed with glue…didn’t want to exceed the one ounce per lb rate if I didn’t have to…worked out perfect, dang near left out the pepper jack cheese though lol…anyway loaded up my Hakka sausage press and pumped out about near 65’ of 19 mm smoked collagen casing … I’ll rack them up sometime this morning and smoke them…if they taste as good as they smell and look … I’m thinking we got a touch down here
Larry Eck
Let’s see some finished pics.
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:
