Snack sticks?
-
finishing in a water bath is almost the go to anymore watch the videos and look at the chats it saves a lot of time finishing
-
So I made the snack sticks yesterday. Everything went pretty good for me. Ground the meat , 50/50 mix of venison and pork butt. Added the seasoning, cure and binder along with some water. Meat was mixed with mixer attached to my grinder so had good protein extraction. Casings were stuffed nice and full and held overnight . Started smoking them yesterday at 125 for 1 hour vent open , then 140 for 1 hour with smoke and vent 1/4 open and then bumped up to 155 with a water pan and vent closed until the sticks reached 140 and then into electric roaster with 170* water until sticks reached 160* . Pulled sticks off and into ice water and then let them set out for about an hour or so . Then into fridge to cool and packed up today. Taste was very good just didn’t have a snap to them. Any suggestions
-
I am using a masterbuilt smoker , I can see under the smoker when I get to a certain point in the cooking cycle where the ground is wet from moisture. My only other thought is am I trying to fit too many in the smoker at a time? I may try a smaller batch next time to see if that helps. I did a 12.5# batch , next time I may split it up into 2 batches. Otherwise I don’t know what else to try.
-
I am using a masterbuilt smoker , I can see under the smoker when I get to a certain point in the cooking cycle where the ground is wet from moisture. My only other thought is am I trying to fit too many in the smoker at a time? I may try a smaller batch next time to see if that helps. I did a 12.5# batch , next time I may split it up into 2 batches. Otherwise I don’t know what else to try.
JohninPa
Electric or LP? Your process is spot on! What type of casing? -
Electric smoker , using the 19mm smoke collagen casings from waltons, also have some 21mm smoke collagen casings on hand. The casings or outside of the sticks feel damp or kind of slick like they aren’t dry enough. I just don’t know what else to try. I will be making another attempt friday.
-
Electric smoker , using the 19mm smoke collagen casings from waltons, also have some 21mm smoke collagen casings on hand. The casings or outside of the sticks feel damp or kind of slick like they aren’t dry enough. I just don’t know what else to try. I will be making another attempt friday.
JohninPa
I also use a Masterbuilt but the LP version. I’m thinking it’s not your process or a smoker issue. I’ve actually let these hang overnite to dry. Vacuumed sealed and frozen. I’m munching on a stick right now that still has moisture on the outside after being thawed and in the fridge for a few days. I actually prefer them that way now. Not dry at all but moist and delicious. Much better than the dry sticks I was making years ago. -
JohninPa
I also use a Masterbuilt but the LP version. I’m thinking it’s not your process or a smoker issue. I’ve actually let these hang overnite to dry. Vacuumed sealed and frozen. I’m munching on a stick right now that still has moisture on the outside after being thawed and in the fridge for a few days. I actually prefer them that way now. Not dry at all but moist and delicious. Much better than the dry sticks I was making years ago.PapaSop said in Snack sticks?:
JohninPa
I also use a Masterbuilt but the LP version. I’m thinking it’s not your process or a smoker issue. I’ve actually let these hang overnite to dry. Vacuumed sealed and frozen. I’m munching on a stick right now that still has moisture on the outside after being thawed and in the fridge for a few days. I actually prefer them that way now. Not dry at all but moist and delicious. Much better than the dry sticks I was making years ago.Thanks. I prefer them to have a snap to them. Everything else is good with them . Maybe someday I will get over them not having a snap to them.
-
PapaSop said in Snack sticks?:
JohninPa
I also use a Masterbuilt but the LP version. I’m thinking it’s not your process or a smoker issue. I’ve actually let these hang overnite to dry. Vacuumed sealed and frozen. I’m munching on a stick right now that still has moisture on the outside after being thawed and in the fridge for a few days. I actually prefer them that way now. Not dry at all but moist and delicious. Much better than the dry sticks I was making years ago.Thanks. I prefer them to have a snap to them. Everything else is good with them . Maybe someday I will get over them not having a snap to them.
-
-
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:
