<![CDATA[Snack stick SNAP!]]>So, I have made several batches of Snack Sticks using 17-19mm smoked casings. I follow a pretty regular smoke schedule 120 for 1 hour no smoke dampers open, 130 2 hours 1/2 damper with smoke, 1 hour at 140, 1 hour at 150 and finish them to IT of 155 at 170 degrees in the smoker. I cold bathe them after and then let them sit at room temp to cool down and then pack. I can’t seem to get a good “snap” on my sticks? Any suggestions?

]]>https://waltonsdev.nodebb.com/topic/2161/snack-stick-snapRSS for NodeThu, 10 Sep 2026 22:25:16 GMTWed, 04 Mar 2020 19:42:06 GMT60<![CDATA[Reply to Snack stick SNAP! on Thu, 05 Mar 2020 15:29:08 GMT]]>fallflight Yeah you absolutely need to add some water, that will help for sure! I’d start at 1 qt of water per 25 lb batch and go from there. Usually, 1-1.5 is a good amount but I’d recommend you start at 1.

]]>https://waltonsdev.nodebb.com/post/14305https://waltonsdev.nodebb.com/post/14305Thu, 05 Mar 2020 15:29:08 GMT<![CDATA[Reply to Snack stick SNAP! on Thu, 05 Mar 2020 03:34:19 GMT]]>skibumben thanks for the article. I like it. I’m going to give it a shot. Also- I didn’t see in the article but are the snack sticks tied off on the ends? I usually don’t tie them off. Jonathon Parksider

]]>https://waltonsdev.nodebb.com/post/14293https://waltonsdev.nodebb.com/post/14293Thu, 05 Mar 2020 03:34:19 GMT<![CDATA[Reply to Snack stick SNAP! on Thu, 05 Mar 2020 02:21:49 GMT]]>fallflight https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing?_=1583374256310

Here is a link that Jonathan posted that I think helps explain.

]]>https://waltonsdev.nodebb.com/post/14291https://waltonsdev.nodebb.com/post/14291Thu, 05 Mar 2020 02:21:49 GMT<![CDATA[Reply to Snack stick SNAP! on Thu, 05 Mar 2020 02:17:51 GMT]]>fallflight look up sous vide, basically smoke to 120-140f. Then into a electric roaster set to 170°f cook till internal temp of 160°f then to ice bath, I put on racks and blow-dry with a fan for an hour or two then in the fridge overnight

]]>https://waltonsdev.nodebb.com/post/14290https://waltonsdev.nodebb.com/post/14290Thu, 05 Mar 2020 02:17:51 GMT<![CDATA[Reply to Snack stick SNAP! on Thu, 05 Mar 2020 01:31:50 GMT]]>@s-a-m can you elaborate? What’s the science behind it? I looked on his profile but couldn’t find his poaching technique.

]]>https://waltonsdev.nodebb.com/post/14286https://waltonsdev.nodebb.com/post/14286Thu, 05 Mar 2020 01:31:50 GMT<![CDATA[Reply to Snack stick SNAP! on Thu, 05 Mar 2020 00:58:49 GMT]]>Poach’em Parksider s method works, I was having a time with casings and snap don’t now! Shout out to Parksider !!

]]>https://waltonsdev.nodebb.com/post/14282https://waltonsdev.nodebb.com/post/14282Thu, 05 Mar 2020 00:58:49 GMT<![CDATA[Reply to Snack stick SNAP! on Wed, 04 Mar 2020 23:14:14 GMT]]>fallflight
I’m all about the taste. Everything else…secondary

]]>https://waltonsdev.nodebb.com/post/14281https://waltonsdev.nodebb.com/post/14281Wed, 04 Mar 2020 23:14:14 GMT<![CDATA[Reply to Snack stick SNAP! on Wed, 04 Mar 2020 23:13:57 GMT]]>Jonathon

Thanks Jonathon. My meat block or farce was 18 lbs pork shoulder and 7 lbs clean venison. I added hi temp cheese (3 lbs). Overall fat content was approximately 30%. I did not add any water before stuffing. Could that be it?

I did mix the meat until very tacky. I stuffed the 19 mm casings very tight.

My cold bath had ice in it.

]]>https://waltonsdev.nodebb.com/post/14280https://waltonsdev.nodebb.com/post/14280Wed, 04 Mar 2020 23:13:57 GMT<![CDATA[Reply to Snack stick SNAP! on Wed, 04 Mar 2020 23:11:47 GMT]]>PapaSop yeah “look good”. Taste is good. No snap. They bend.

]]>https://waltonsdev.nodebb.com/post/14279https://waltonsdev.nodebb.com/post/14279Wed, 04 Mar 2020 23:11:47 GMT<![CDATA[Reply to Snack stick SNAP! on Wed, 04 Mar 2020 23:09:34 GMT]]>Jonathon 4A3569E2-70E1-4F20-B93F-12CFA3847563.jpeg

]]>https://waltonsdev.nodebb.com/post/14278https://waltonsdev.nodebb.com/post/14278Wed, 04 Mar 2020 23:09:34 GMT<![CDATA[Reply to Snack stick SNAP! on Wed, 04 Mar 2020 23:09:08 GMT]]>fallflight
Nice looking sticks. 👍

]]>https://waltonsdev.nodebb.com/post/14277https://waltonsdev.nodebb.com/post/14277Wed, 04 Mar 2020 23:09:08 GMT<![CDATA[Reply to Snack stick SNAP! on Wed, 04 Mar 2020 23:07:31 GMT]]>Jonathon

CD142849-6959-405D-B222-E7CC9FBE6996.jpeg

]]>https://waltonsdev.nodebb.com/post/14276https://waltonsdev.nodebb.com/post/14276Wed, 04 Mar 2020 23:07:31 GMT<![CDATA[Reply to Snack stick SNAP! on Wed, 04 Mar 2020 23:00:25 GMT]]>fallflight
When you click on reply click on the far right symbol above the reply box. Should say upload photo.

]]>https://waltonsdev.nodebb.com/post/14275https://waltonsdev.nodebb.com/post/14275Wed, 04 Mar 2020 23:00:25 GMT<![CDATA[Reply to Snack stick SNAP! on Wed, 04 Mar 2020 22:56:50 GMT]]>Let me ask an obvious question; what’s the grind schedule? I put 2 grinds on it through the medium plate. Mixed until very tacky with a mechanical mixer.

]]>https://waltonsdev.nodebb.com/post/14274https://waltonsdev.nodebb.com/post/14274Wed, 04 Mar 2020 22:56:50 GMT<![CDATA[Reply to Snack stick SNAP! on Wed, 04 Mar 2020 22:52:49 GMT]]>Doesn’t appear that I can post a photo from my phone.

]]>https://waltonsdev.nodebb.com/post/14273https://waltonsdev.nodebb.com/post/14273Wed, 04 Mar 2020 22:52:49 GMT<![CDATA[Reply to Snack stick SNAP! on Wed, 04 Mar 2020 22:28:13 GMT]]>fallflight First, make sure you are fully stuffing them and getting protein extraction. Stick has to be a little firm to get that snap and both of those are important for that. Cook to 160 too, that might help you. Use an ice bath not a cold water bath also, you might be doing this already but just wanted to point it out. Your smoke schedule seems fine. What’s your meatblock? Fat content?

]]>https://waltonsdev.nodebb.com/post/14268https://waltonsdev.nodebb.com/post/14268Wed, 04 Mar 2020 22:28:13 GMT