Jonathon Looks like the string or (tie loop on sausage) is zip tied?

Randyman Welcome Randyman. It’s an awesome place to learn, share and feed your addiction.

Randyman Type in Additive Conversion Chart in search

Jonathon I’ll vote for Walton’s Bold also. I have more a Savory than sweet preference. Thanks for all you guys do for the community.

Brianh Please post your results. Congrats on the new equipment.

masupa Type in Seasoning Conversion Chart

Jonathon Top Round Beef is what I’m using for meat block.

Parksider, Jonathon Just so I understand, so 25 lbs of beef gets how much pork fat. I have ordered and received all the other ingredients to prepare a 25 lb run I think? Thanks for your time. Sorry Type A here!! There certainly is a plethora of information here, I think that is what is confusing me, (not a bad thing) but since I have never done this all the information seems to be running together.

Joe Hell,Parksider I have a question about the weight of the final mixture of meat for snack stick run. Is the total weight based upon the sum of (for example 23 lbs of meat and 2 pounds of pork fat) to equal 25lbs? I am planning on using Top round beef and pork fat and I would guess you would add 2-3lbs of the high temp cheese to this? BTW way I just received the 6X10 zipper bags I ordered from Walton’s, I am trying to get everything together to make my first run of sticks.Thanks for your time!

Joe Hell Is there a particular name brand scale you would reccomend?

PapaSop After seeing your resent post that answers my question exactly. Nice Work. Thanks Again

Tex_77 Thanks for responding. I read a lot about finishing the snack sticks in water bath to reach final temp, so I was wondering whether you could finish them after removing from smoker in this manner or not? Thanks Again!!

Tex_77 Can you Sous Vide with the food not in the packaging? Would it damage the unit? as in snack sticks?

Parksider Thank You for responding. Your work looks very professional. Please continue to share your craft. Enjoyed this very much!!

Parksider What type/ size bags are you using? Very nice looking.

Tex_77 Thanks Tex and Jonathon for responding. I read and watched this video but then I see others on the forum saying you don’t need ECA or meat binders as long as you have good meat protein extraction at least that’s how I’m interpreting it? I think that’s what’s confusing me. I don’t want to add anything to the snack sticks that I don’t have too, I guess is what I’m trying to say.

I’m posting for the first time.I have read a lot of information, however I’m still confused, I guess because of the discussions that are taking place between those experienced and not. I want to make Snack Sticks. I have the tools, grinder, mixer,stuffer and I will be using a Traeger, so guys if you can help it would be greatly appreciated.