So I realize this isn’t about making sticks however tonight I used the Honey BBQ Snack Stick Seasoning (using the 2lb conversion ratio) to make burgers topped with provolone cheese… AMAZING!!!

Never thought about that. I mean I wash my equipment before use and lay parchment paper down on my counter top as well for an extra barrier while stuffing. But didn’t really think about it in helping with shelf life

I have a question as far as curing and shelf life. Aside from sure cure, what else can be used aside from the encapsulated citric acid to help with the curing and having the snack sticks last longer? I honestly don’t like the tang that the citric acid produces.

So I decided to put them in the oven for a couple hours to make sure they were above temp. I feel better now about eating them

I have a Bradley Smoker. Did 10lbs of sticks this afternoon. The sticks were in the smoker for 4-1/2 hours with an oven temp of 200-210 the entiretime. But by the time I went and got them out of the smoker (had a health scare with the dog), the smoker had been off so long there wasn’t even any heat in it still, like I was able to grab the rack with my bare hand with no issue. The smoker was off at least 30-40 minutes by the time I got to them. Small amount of radiant heat coming off the sticks still but been long enough out of the heat that I wasn’t able to get a true temp off them. Think they’re ok or should I put them in the kitchen oven for a while

twilliams said in How To Make Homemade Snack Sticks:

keoni02 like McCormick artificail bacon flavored bits or real bacon cut up into bits pieces?

Two pounds of bacon fried up then put through the food processor to make my own bacon bits.

Not a fan of prepackaged bacon bits. And, I buy the “irregular slices” so it’s cheaper too

Allllllll riiiighty… so, some test batches are done. First group is the “surprise” batch I’ve been working on. Unfortunately I apparently didn’t stuff them as well so texture isn’t where I’d like it but the flavor is BACON CHEESE BURGER!!!
Yes, actual bacon bits are in there!

Center batch is Honey BBQ which turned out perfect! The small batch at the right is using the Parmesan Garlic Bratwurst seasoning and it turned out pretty good.

Overall, very happy with today’s outcome

I ordered more supplies today so it’ll be a while. But in time, twilliams, in time, sir

I’m from Illinois too. Northwest area

LOL Jonathon
Excellent, thanks fellas!!!

PS fellas… I’m gonna have a surprise snack stick to tell you about once I get some more high temp cheeses

Yes, processed, that is the seasoning I was looking at trying. I really want to try a Parmesan Garlic flavor of beef snack sticks. I’ve been only doing 2lb test batches as it is. And I have been frying up meat to test, as you mentioned Jonathan, however the fried bit always has a different flavor than the smoked… a stronger and better flavor when fried than smoked. Honestly, kinda disappointing flavor smoked cause it is so subdued compared to fried.

Jonathan, I already know the amount of cure I need for a two pound batch but what would I use for the seasoning? I looked at the conversion chart but it wasn’t listed.

So basically there is a Parmesan Garlic Bratwurst seasoning and I’d like to do that flavor in a beef snack stick.

Registered nurse in a post acute skilled rehab and long term care facility

I have another question. If I’m making snack sticks, is there any reason I can’t use the bratwurst seasonings in my snack sticks?

Excellent. Thank you

OK. So heres what happened. I got all excited because everything finally arrived to start making 2lb test batches. Well somebody didnt read thigs right on the website and ordered the wrong 3/8" tube, not the one that was actually for their stuffer (LEM 5lb). OOPS! Well before I returned it, I checked to see if it would fit my jerky gun and it did. So I kept it for that and ordered the correct one for my stuffer. Those Jerky guns dont hold a whole lot, and I was having issues with air pockets that I obviously did a poor job with getting out, but the rest I had no issues with air. My thought was, for experimentation sake, do 1lb of each flavor in the smoker and one in the oven. So all the batched looked good, they felt good in the casings, the cooked well too and everything temped out correctly… except for the first batch, there must have been too much air cause when you bit into it, it was just mush (and that came out of the smoker). Aside from that one 1lb batch, the rest were pretty much the consistency I was looking for. The flavor on the other hand, not so much. But that can be easily remedied by adding more seasoning and continuing to practice with small batches until I get exactly how I want it.
Also, YooperDog, thanks for the tip. I’ll try that once I use up the carrot fiber.

I do have a question though. Once you add in the Sure Cure and mix everything, how long can it sit in the fridge for? I ask cause my schedule at work is ever changing. So like today, Sunday, if I made up the mix and stuffed the casing, would they still be okay to smoke on Tuesday?

YooperDog
Oh yeah, I have the conversion post bookmarked! LOL. Thanks for the tip on the sure gel vs carrot fiber!

Hi. I’m relativvv… ok. I’m new! LOL So this will be the first time making snack sticks with the Sure Cure and carrot binder. Also, I’m only doing 2 or 5 pounds of meat at a time.
So say I wanted to just 2 lbs…
-Carrot binder - 2 tbsp + 1 tsp
-Sure Cure - 1/2 tsp
-water - 2.5oz

Mix meat, carrot binder, sure cure, and water together. Then do you stuff it into the casings and let it rest in the refrigerator over night; smoke the next day… does that sound correct?

processhead
PERFECT!!! Thank you, sir!