<![CDATA[Snack sticks]]>I just bought a masterbuilt smoker.Wat should I start the temp at and should I leave smoke on at all times or will it be to smoky.

]]>https://waltonsdev.nodebb.com/topic/4971/snack-sticksRSS for NodeThu, 10 Sep 2026 21:16:40 GMTMon, 31 Jan 2022 04:56:49 GMT60<![CDATA[Reply to Snack sticks on Fri, 25 Feb 2022 12:27:04 GMT]]>Arnie Hofer I am not very familiar with those. I have used the high mt jerky kits but was a long time ago. I would think you could mix the seasonings as long as the cure wasnt already in it. pretty sure the cure comes seperate though. If not it would be a problem. I am sure there is someone here that might be able to answer your question a little better and the nice thing about this community is they will help you out

]]>https://waltonsdev.nodebb.com/post/71229https://waltonsdev.nodebb.com/post/71229Fri, 25 Feb 2022 12:27:04 GMT<![CDATA[Reply to Snack sticks on Fri, 25 Feb 2022 01:28:21 GMT]]>RON PARRISH I got the special blend 1s would u recommend mixing hi country and hi mountain seasoning

]]>https://waltonsdev.nodebb.com/post/71211https://waltonsdev.nodebb.com/post/71211Fri, 25 Feb 2022 01:28:21 GMT<![CDATA[Reply to Snack sticks on Wed, 23 Feb 2022 16:29:44 GMT]]>Arnie Hofer Just used mine last night for kielbasa. I used maple. I have used hickory before also

]]>https://waltonsdev.nodebb.com/post/71009https://waltonsdev.nodebb.com/post/71009Wed, 23 Feb 2022 16:29:44 GMT<![CDATA[Reply to Snack sticks on Wed, 23 Feb 2022 05:34:10 GMT]]>Just got Bradley smoker wat biscuettes is everyone using

]]>https://waltonsdev.nodebb.com/post/70972https://waltonsdev.nodebb.com/post/70972Wed, 23 Feb 2022 05:34:10 GMT<![CDATA[Reply to Snack sticks on Sun, 20 Feb 2022 21:42:09 GMT]]>processhead you are so right about home vs. Commercial. All you really have to do is look at the ingredients list on those “perfect” snack sticks and remember why your making your own. The wrinkles wont matter as much.

]]>https://waltonsdev.nodebb.com/post/70568https://waltonsdev.nodebb.com/post/70568Sun, 20 Feb 2022 21:42:09 GMT<![CDATA[Reply to Snack sticks on Sun, 20 Feb 2022 21:48:01 GMT]]>glen said in Snack sticks:

For me I rate that chart I found as one of my biggest revelations in finishing meat products
That knowledge along with the precise control of sous vide you are safe and don’t have to cook everything to death

Totally agree glen.
I understand the reason for the conservative internal finishing temperatures, but with good time and temperature monitoring, I prefer to go with the science.

]]>https://waltonsdev.nodebb.com/post/70535https://waltonsdev.nodebb.com/post/70535Sun, 20 Feb 2022 21:48:01 GMT<![CDATA[Reply to Snack sticks on Sun, 20 Feb 2022 15:35:48 GMT]]>For me I rate that chart I found as one of my biggest revelations in finishing meat products
That knowledge along with the precise control of sous vide you are safe and don’t have to cook everything to death

]]>https://waltonsdev.nodebb.com/post/70526https://waltonsdev.nodebb.com/post/70526Sun, 20 Feb 2022 15:35:48 GMT<![CDATA[Reply to Snack sticks on Sun, 20 Feb 2022 14:39:50 GMT]]>Agree, that wrinkles are just aesthetics and have no bearing on flavor or texture of the finished product. I prefer drier stick which almost guarantees some shrinkage and wrinkles. Few of us have the setup in our homes to get perfect looking commercial sticks but we can certainly match commercial in flavor and quality ingredients.
Focus on the the quality ingredients in the correct quantities, getting a good smoke on sticks, and avoiding cook-out from overtemperature in the smoker and you will have some great sticks.

]]>https://waltonsdev.nodebb.com/post/70525https://waltonsdev.nodebb.com/post/70525Sun, 20 Feb 2022 14:39:50 GMT<![CDATA[Reply to Snack sticks on Sun, 20 Feb 2022 13:51:58 GMT]]>Arnie Hofer I was the exact same way as you when I started making sticks. I just cringed at the sight of wrinkled sticks. My conclusion and opinion, don’t sweat the small stuff. Us as home processors will most likely not get a perfect looking stick unless you push the time and do the hot water cooking method like others are suggesting, and then with that you are sacrificing texture. Big full time processors have much better equipment and processes than we do, but I see some full time big processors that have wrinkled casings as well. Not to sound big on myself just confident, I would put my sticks up for comparison to any big processor any day. So what I suggest is get your meat block ingredient amounts and texture how you like it first then work on appearance after that if you wish.

]]>https://waltonsdev.nodebb.com/post/70524https://waltonsdev.nodebb.com/post/70524Sun, 20 Feb 2022 13:51:58 GMT<![CDATA[Reply to Snack sticks on Sun, 20 Feb 2022 08:00:28 GMT]]>YooperDog TY. I knew I wasn’t right on the times.

]]>https://waltonsdev.nodebb.com/post/70519https://waltonsdev.nodebb.com/post/70519Sun, 20 Feb 2022 08:00:28 GMT<![CDATA[Reply to Snack sticks on Sun, 20 Feb 2022 06:49:20 GMT]]>samspade Arnie Hofer here is the chart.

Screenshot_20220206-203225.png

]]>https://waltonsdev.nodebb.com/post/70513https://waltonsdev.nodebb.com/post/70513Sun, 20 Feb 2022 06:49:20 GMT<![CDATA[Reply to Snack sticks on Sun, 20 Feb 2022 06:37:08 GMT]]>Arnie Hofer there is a chart floating around here some where that show microbe lethality as a function of time and temp. Most want to be safe a take products to 160. However there lower temps that kill everything but the holding at temp time is greater. Example (not accurate) it is instantly lethal at 160. But at 150 lethality may take 5 minutes. At 140 it would be even longer. I think it’s an USDA chart.
Also less fat, binder and firm stuffing may help. The ice bath at the end sets the casings so dont skip that step.

]]>https://waltonsdev.nodebb.com/post/70511https://waltonsdev.nodebb.com/post/70511Sun, 20 Feb 2022 06:37:08 GMT<![CDATA[Reply to Snack sticks on Sun, 20 Feb 2022 04:56:26 GMT]]>Yes very slow and low temps.

]]>https://waltonsdev.nodebb.com/post/70506https://waltonsdev.nodebb.com/post/70506Sun, 20 Feb 2022 04:56:26 GMT<![CDATA[Reply to Snack sticks on Sun, 20 Feb 2022 04:45:57 GMT]]>mrobisr I want them to be smooth is there any way to achieve that just in the smoker

]]>https://waltonsdev.nodebb.com/post/70505https://waltonsdev.nodebb.com/post/70505Sun, 20 Feb 2022 04:45:57 GMT<![CDATA[Reply to Snack sticks on Sun, 20 Feb 2022 04:44:50 GMT]]>Arnie Hofer it is personal preference, it is what you want your product to look like.

]]>https://waltonsdev.nodebb.com/post/70504https://waltonsdev.nodebb.com/post/70504Sun, 20 Feb 2022 04:44:50 GMT<![CDATA[Reply to Snack sticks on Sun, 20 Feb 2022 04:43:25 GMT]]>mrobisr said in Snack sticks:

Most snack sticks are wrinkled because of drying, but if you don’t want that then cook/smoke until 135f IT give or take and then finish in a water bath set at 170f until you reach your desired IT, than shock in ice water for 20 minutes.

Is Waltons doing that in the videos I see their casings are perfect

]]>https://waltonsdev.nodebb.com/post/70503https://waltonsdev.nodebb.com/post/70503Sun, 20 Feb 2022 04:43:25 GMT<![CDATA[Reply to Snack sticks on Sun, 20 Feb 2022 04:41:27 GMT]]>Most snack sticks are wrinkled because of drying, but if you don’t want that then cook/smoke until 135f IT give or take and then finish in a water bath set at 170f until you reach your desired IT, than shock in ice water for 20 minutes.

]]>https://waltonsdev.nodebb.com/post/70502https://waltonsdev.nodebb.com/post/70502Sun, 20 Feb 2022 04:41:27 GMT<![CDATA[Reply to Snack sticks on Sun, 20 Feb 2022 04:34:34 GMT]]>samspade do are u saying leave The water out till 140 IT

]]>https://waltonsdev.nodebb.com/post/70500https://waltonsdev.nodebb.com/post/70500Sun, 20 Feb 2022 04:34:34 GMT<![CDATA[Reply to Snack sticks on Sun, 20 Feb 2022 04:32:36 GMT]]>Arnie Hofer samspade is spot on with the explanations.

]]>https://waltonsdev.nodebb.com/post/70499https://waltonsdev.nodebb.com/post/70499Sun, 20 Feb 2022 04:32:36 GMT<![CDATA[Reply to Snack sticks on Sun, 20 Feb 2022 04:10:42 GMT]]>Chefs, has anyone tried to pipe in a power humidifier mod like adding a smoke pistol? Just a curious mind here chefs.

]]>https://waltonsdev.nodebb.com/post/70495https://waltonsdev.nodebb.com/post/70495Sun, 20 Feb 2022 04:10:42 GMT<![CDATA[Reply to Snack sticks on Sun, 20 Feb 2022 03:50:36 GMT]]>Arnie Hofer yes, you will go through the stall where the sticks sweat water. And, like a person sweats to cool down, the sticks do the same. By using water after 140 cooking temp, you increase the humidity inside the smoker. Like on a hot humid day the sweat cant evaporate and cool you, you do the same to the sticks. Since they cant cool off the IT goes up. It’s just slower and you have to be patient to get through that stall. And it happens on almost all slow cooks.

]]>https://waltonsdev.nodebb.com/post/70493https://waltonsdev.nodebb.com/post/70493Sun, 20 Feb 2022 03:50:36 GMT<![CDATA[Reply to Snack sticks on Sun, 20 Feb 2022 03:43:18 GMT]]>Arnie Hofer your not trying to keep snack sticks moist. Your drying them out slowly. With sticks I think you only add the water pan if you need increased humidity. To get through the stall. Since you avoid the stall with the sous vide or roasting pan hot water bath, there is no need for water. That’s my undedstanding.

]]>https://waltonsdev.nodebb.com/post/70492https://waltonsdev.nodebb.com/post/70492Sun, 20 Feb 2022 03:43:18 GMT<![CDATA[Reply to Snack sticks on Sun, 20 Feb 2022 03:36:55 GMT]]>Can’t I achieve it in the smoker without the water cooker

]]>https://waltonsdev.nodebb.com/post/70491https://waltonsdev.nodebb.com/post/70491Sun, 20 Feb 2022 03:36:55 GMT<![CDATA[Reply to Snack sticks on Sun, 20 Feb 2022 03:39:25 GMT]]>Arnie Hofer what mrobisr is referring to is finishing the cook by placing the snack sticks on a heated water bath. Once the internal temp of the sticks are around 135 to 140, move them from The smoker to a water bath that has a constant temp of 170. You can use a sous vide machine in a large cooler or if you dont have one, a roasting pan that you can monitor the water temp. Once the sticks reach 160-165 for a few minutes, they are done. Move them to an ice bath to stop the cooking about 20 minutes then alow them to dry before packing. And
Yes I believe you are upping the temp to fast. If you heat to fast you dry out the casings before the water in the sticks can evaporate. Once the casing dries (called case hardening), the meat cant get the extra water out.
Try 1 hour at 110 or 2 hours at 120 if you cant get that low. The add smoke and go 2 hours at 130 then 1 at 140 and 1 at 150. Internal temp (IT) should be at or near 135 to 140. Hope that helps

]]>https://waltonsdev.nodebb.com/post/70489https://waltonsdev.nodebb.com/post/70489Sun, 20 Feb 2022 03:39:25 GMT