Can snack sticks be dried?
-
I have never really been a big fan of snack sticks but could never put my finger on exactly why. I make them frequently and am finally practiced enough that they turn out like they are supposed to and friends and family really like them. Me…not so much. I think for me I prefer a drier stick…more like a store bought Slim Jim. The flavor is more concentrated and I like the drier, chewier feel. So, my question is: can sticks be dehydrated to get rid of some of the moisture? If so, when? Is it just more time in the smoker (after cutting off the smoke)? If so, what temp? Or can they be placed in a dehydrator after they have reached temp and are pulled off the smoker? Would that even be safe? If it helps, I use both encapsulated citric acid, plus cure, plus the smoking process. Thoughts? Thank you!
-
I have never really been a big fan of snack sticks but could never put my finger on exactly why. I make them frequently and am finally practiced enough that they turn out like they are supposed to and friends and family really like them. Me…not so much. I think for me I prefer a drier stick…more like a store bought Slim Jim. The flavor is more concentrated and I like the drier, chewier feel. So, my question is: can sticks be dehydrated to get rid of some of the moisture? If so, when? Is it just more time in the smoker (after cutting off the smoke)? If so, what temp? Or can they be placed in a dehydrator after they have reached temp and are pulled off the smoker? Would that even be safe? If it helps, I use both encapsulated citric acid, plus cure, plus the smoking process. Thoughts? Thank you!
JerL I dry mine in my dehydrator. I smoke mine in my smoke house for 3 hours and then I finish them in a souse vide at 160° for 1 hour. I then put them in the dehydrator until I get the consistency I’m looking for. Usually 3 to 4 hours at 160°. I like my snack sticks to be more of a hunters sausage consistency. I’m also using 23mm cologen casings so time could vary for smaller sizes.
-
I have never really been a big fan of snack sticks but could never put my finger on exactly why. I make them frequently and am finally practiced enough that they turn out like they are supposed to and friends and family really like them. Me…not so much. I think for me I prefer a drier stick…more like a store bought Slim Jim. The flavor is more concentrated and I like the drier, chewier feel. So, my question is: can sticks be dehydrated to get rid of some of the moisture? If so, when? Is it just more time in the smoker (after cutting off the smoke)? If so, what temp? Or can they be placed in a dehydrator after they have reached temp and are pulled off the smoker? Would that even be safe? If it helps, I use both encapsulated citric acid, plus cure, plus the smoking process. Thoughts? Thank you!
JerL as Lance said or even just putting them in and open container in the refrigerator for a couple days will dry them out some too. The other more complicated method is a drying chamber, but that maybe a rabbit hole you don’t want, just throwing ideas at you.
-
I like drier meat sticks and will just let them air dry either in the refrigerator or sometimes in the garage during the winter months when the temperatures and humidity are low enough to allow it.
-
I wonder what the water activity of those dried snack stick is to see if they would be fully shelf stable
Dr_Pain said in Can snack sticks be dried?:
I wonder what the water activity of those dried snack stick is to see if they would be fully shelf stable
I am not sure if you can know what it is without lab analysis? Wish we had a food scientist here on meatgistics.
Paul
-
Dr_Pain said in Can snack sticks be dried?:
I wonder what the water activity of those dried snack stick is to see if they would be fully shelf stable
I am not sure if you can know what it is without lab analysis? Wish we had a food scientist here on meatgistics.
processhead said in Can snack sticks be dried?:
Dr_Pain said in Can snack sticks be dried?:
I wonder what the water activity of those dried snack stick is to see if they would be fully shelf stable
I am not sure if you can know what it is without lab analysis? Wish we had a food scientist here on meatgistics.
That would be awesome!!
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:
